Cooking Steps

1. 

   Step1:High gluten flour 150g, milk powder 3 / 5 spoon, salt 3 / 5 spoon, fine sugar 25g, dry yeast 2G. Put the above dry materials together and mix well. Pour in the whole egg liquid of two eggs. Mix 60g of cold boiled water until it is fully absorbed and then knead the dough. At first, the dough will be a little sticky. Sprinkle some high gluten flour on the chopping board and hands respectively. Kneading the dough is the most important step in making the bread body. It will take some time.

2. 

   Step2:When the dough is rubbed until the surface is less elastic and sticky, apply 15g of softened butter to the dough and continue to rub. When you know that the dough can slowly open to form a film, you can still until it is fermented.

3. 

   Step3:Put the dough into normal room temperature and ferment for about an hour. The bread body is about 2.5 times the original size. Poke a hole with your finger. The hole will not retract.

4. 

   Step4:Press the fermented dough. Exhaust. Divide into 6 parts of the same size. Roll. Cover with plastic wrap. Ferment for 15 minutes.

5. 

   Step5:Now you can prepare the pineapple peel. Mix the remaining butter, low gluten flour, salt, sugar powder and milk powder together. Add the whole egg liquid in three times. Each time, add it after fully absorption. Attention. Don't add it all. Leave some on the back and brush it on the surface of the pineapple bag. All the above steps are finished and the dough is kneaded. The pineapple skin does not need to be kneaded for as long as it can be shaped.

6. 

   Step6:Pineapple skin will stick to your hands as well. Stick some low gluten flour properly. Too much will affect the crispness of pineapple skin. Divide the peeled pineapple into 6 parts of the same size.

7. 

   Step7:When wrapping the pineapple peel, take a pineapple peel in your left hand and a dough in your right hand. Press the dough onto the pineapple peel. Squash the pineapple skin with a little force. Knead the dough from the outside to the inside. The pineapple skin will slowly climb the top of the dough. It is OK until the pineapple skin covers more than 3 / 4 of the dough. Do not cover it all. Close your mouth down. That's all.

8. 

   Step8:The small and medium-sized knife gently draws a lattice pattern on the pineapple skin and then brushes the whole egg liquid. Then we can make the final fermentation. Ferment to about twice the size and put it into the preheated oven.

9. 

   Step9:Up and down. Middle. 180 degrees, 20 minutes or so. As long as the pineapple skin surface color has been baked in place, you can turn off the fire.