Cooking Steps

1. 

   Step1:All materials except pineapple peel are weighed and added to the bread machine in sequence according to the liquid powder shape. Turn on the face closing button to knead the dough until it is fully extended. (it is often said that the finger film - two fingers are not broken and the thickness is uniform

2. 

   Step2:Turn on the fermentation mode. Ferment for 1.5 hours until the dough is 2.5 times larger.

3. 

   Step3:To make pineapple peel part, use the eggbeater to stir the butter and sugar powder at room temperature fully and evenly. Add the yolk in turn and stir (avoid oil-water separation). Add the low powder and mix evenly with the scraper knife. Put it in the refrigerator for more than 1 hour.

4. 

   Step4:Divide the fermented dough into 10 equal parts, knead it into small circles, and ferment it twice as large with exhaust gas.

5. 

   Step5:Take out the frozen pineapple skin and weigh 10 equal parts. Press out the round dough evenly with the palm. Brush the pineapple skin with the whole egg liquid. Use the back of the knife to carve the pineapple pattern on the surface of the pineapple skin.

6. 

   Step6:Put it into the middle layer of the oven for 180 ° 20 minutes (please adjust the temperature according to the power of your oven

7. 

   Step7:The finished product is out of the furnace.