Cooking Steps

1. 

   Step1:Knead the dough with oil (put all the ingredients of the main dough into the dough except butter) until smoot

2. 

   Step2:Add butter and continue kneading until the mask is applie

3. 

   Step3:Cover with wet cloth and ferment at room temperature until it is twice as large (the indoor temperature is already very high in Beijing at this time) to exhaust ga

4. 

   Step4:After exhausting, the dough is made into 8 rounds. Let stand for 15 minutes (making pastry at this time

5. 

   Step5:After butter softens at room temperature, add sugar powder and stir until it changes colo

6. 

   Step6:Add the egg liquid in several times (every time you add it, mix the egg liquid completely and add the next time when the color changing butter paste is mixed). Add all the egg liquid in one time. I will add about 5 times

7. 

   Step7:Sift in low powder and salt. Stir to form granule

8. 

   Step8:Coarse grain loadin

9. 

   Step9:Hand knead into a round dough for us

10. 

    Step10:Divide the pastry into 8 equal part

11. 

    Step11:Take out a piece of pastry and press it into a round shape. Take up the main pastry and press it in from the bottom to the pastry. Let the pastry cover 2 / 3 of the whole main pastry

12. 

    Step12:Finish all dough and pastry in tur

13. 

    Step13:Start to press out pineapple print with toothpick. Ferment in oven (heat up and down at 150 ℃ for one minute. Put in a bowl of hot water) for secondary fermentation for 38 minute

14. 

    Step14:Preheat the oven for 10 minutes at a temperature of 180 degrees. Bake it at a temperature of 170 degrees for about 18 minutes (according to the temper of your oven