Cooking Steps

1. 

   Step1:All materials are ready. I won't be in a hurry (I didn't shoot all of them

2. 

   Step2:Melt the yeast in a little warm water. Pour sugar into the flour with high gluten. Stir well. First pour milk and yeast water into the basin, then flou

3. 

   Step3:Knead, knead, knead, knead, knead, knead, knead, knead, knead, knead, knead, knead, knead, knead, and knead. Knead, knead, and knead as you wash clothes. Add butter (remember to cut into small pieces) to the extension stage when the dough can be easily stretched. Continue kneading, kneading, and rolling out the film

4. 

   Step4:Knead well. Knead about 40 minutes. As long as the strength of the hand is in place, it won't be very tired. The next day, it won't be back pain. Watch a TV show, knead well. If there's a toaster for kneading, it's OK for 20 minutes. But check the kneading frequentl

5. 

   Step5:Cover with a plastic wrap or a clean wet cloth. Put it in the oven at 45 ℃ for one hour. Add a bowl of hot water to increase the fermentation effect

6. 

   Step6:Start making pineapple pastry. Cut butter into small pieces and soften them, then add sugar and salt (if it's just taken out of the refrigerator, you can cut it into small pieces and melt it in water). Beat it with eggs

7. 

   Step7:Continue to stir until the butter turns white. Pour the egg mixture into one part in three times. Beat quickly after pouring to avoid separation of water and oil. Leave a little egg mixture to brush the surface of the bread later. Mix well and sift in low gluten flour. Knead into a ball. Divide pineapple peel into 6 parts and put aside for us

8. 

   Step8:The dough is fermented to twice the size. Poke a hole and don't shrink. Divided into 6 parts, wake up 15 minute

9. 

   Step9:Ready to wrap the pineapple peel over the dough. Modeling method - cover the dough with pineapple skin. Then think of the dough as filling. Wrap 2 / 3 of the dough like a bu

10. 

    Step10:Pineapple skin doesn't need to be wrapped in the whole dough. 2 / 3 of the package is OK.

11. 

    Step11:The surface of pineapple skin should be slightly scratched with a knife. Don't scratch it to the end, or it will crack when baking

12. 

    Step12:Then go into the second fermentation for about 20 minutes. Preheat the oven at 180 degree

13. 

    Step13:After fermentation, brush a layer of egg liquid on the pineapple bag. Put it into the oven. Heat it up and down for 20 minutes at 180 ℃. It can be adjusted according to the ove

14. 

    Step14:It's out of the oven. It's fragrant and soft. It's sweet and crisp (I baked a little paste on the surface. Please ignore ha ha