Cooking Steps

1. 

   Step1:Make pineapple bag first - put all the ingredients together except butter. Knead it into dough.

2. 

   Step2:Add butter. Continue to knead the dough. Knead to the expansion stage.

3. 

   Step3:Whole round. Put it in a basin. Cover it with plastic wrap for fermentatio

4. 

   Step4:Make the pastry butter softened indoor in advance. Beat the total electric eggbeater until fluff

5. 

   Step5:Add sugar powder and continue to beat slowly. Then add honey and continue to bea

6. 

   Step6:Add egg white. Whisk at low speed until fully blende

7. 

   Step7:Sift in the low powder. Press with a scraper

8. 

   Step8:It's almost mixed. Just rub it with your hands

9. 

   Step9:Knead to complete integration. Knead the growth ba

10. 

    Step10:Hold with plastic wrap. Refrigerat

11. 

    Step11:Use your fingers to dip the fermented dough with flour. Make a hole. It's ok if it doesn't bounce back

12. 

    Step12:The fermented dough continues to knead. Let out all the air. Then it is divided into 6 parts and rolled

13. 

    Step13:Take the pastry out of the refrigerator. Cut it into 6 equal part

14. 

    Step14:Flatten and round the pastr

15. 

    Step15:Wrapped in doug

16. 

    Step16:Hold two-thirds. It's about the bottom

17. 

    Step17:Kneading. Cutting patterns with a scrape

18. 

    Step18:Do a good job on the back cover and put on the plastic wrap for second hai

19. 

    Step19:After twice beating, brush the layer of egg liquid. Put it in the preheated oven. 150 degrees. 20 minutes in the middle laye