Cooking Steps

1. 

   Step1:Add 80g milk and 20g egg liquid into the bread barre

2. 

   Step2:Then add the flour, yeast sugar and salt into the formula. They must not be put on the yeast

3. 

   Step3:Bread machine kneading mode, add butter 15 minutes late

4. 

   Step4:Add butter and knead for 15 minute

5. 

   Step5:Cover with wet cloth and ferment for 1 hou

6. 

   Step6:It's much better in an hou

7. 

   Step7:Pastry butter can be made to soften at room temperature while waiting for dough to fermen

8. 

   Step8:Add sugar and beat with egg beate

9. 

   Step9:Add 20g egg liquid several time

10. 

    Step10:Use the eggbeater to stir evenly every tim

11. 

    Step11:Finally add the flour with low gluten and mix it with a scrape

12. 

    Step12:Refrigerate for future us

13. 

    Step13:After the dough is distributed, the exhaust gas is divided into 6 small puffs of 40g or so, which are divided into small puffs of 30g or so. Red bean paste is divided into small puffs of 20g or so

14. 

    Step14:Take a dough and roll it out. Put the red bean paste on i

15. 

    Step15:Put on plastic wrap and ferment for 30 minute

16. 

    Step16:I found that the pastry would be broken after the pastry was put before fermentation, so I said that after the hair was finished, the pastry would be covered with

17. 

    Step17:Take a piece of pastry and put it between two fresh-keeping films so that it won't stick and roll into thin sheets when rolling

18. 

    Step18:Gently pick up the pineapple bag and put it on the crus

19. 

    Step19:Wrap the pastr

20. 

    Step20:Cut pineapple with a sharp knif

21. 

    Step21:Lightly brush on the eg

22. 

    Step22:Preheat the oven to 180 ℃ and bake the pineapple bag for 20 minutes. If the color is too deep, you can cover it with tin paper