Cooking Steps

1. 

   Step1:Get the ingredients ready. Let's g

2. 

   Step2:Put all the ingredients in the main dough except butter into a clean basi

3. 

   Step3:After mixing into dough, put it on a clean board and start kneadin

4. 

   Step4:Knead dough to expansion stage. Add softened butter. Continue kneadin

5. 

   Step5:Knead the dough by hand. If you are tired, you can also knead the dough with the help of an electric mixer or a bread machine

6. 

   Step6:Knead until the dough can pull out the hand mask. It's easy to break at this tim

7. 

   Step7:Make a smooth dough. Put it in the basi

8. 

   Step8:Cover with the dried gauze and put it in the oven for about an hour. Put some warm water in the oven. Increase the humidity.

9. 

   Step9:Fermented dough. Dip in flour and poke a hole in the middle of the dough without rebounding

10. 

    Step10:Divide the dough into eight equal parts after rubbing and exhausting. Form into small dough. Cover with gauze and wake up for 15 minutes.

11. 

    Step11:At this time we can make the crust. Beat the softened butter and sugar powder.

12. 

    Step12:Add the egg liquid in several times. Stir evenly until it is completely absorbe

13. 

    Step13:Add low gluten flour and custard flour and a little sal

14. 

    Step14:Stir into coarse particle

15. 

    Step15:Knead into a ball by hand. Do not knead more. It will affect the crispness of the pastry

16. 

    Step16:Divide the pastry into 8 equal part

17. 

    Step17:Take a piece of pastry and put it together. Put the pastry in the palm of your hand. Press the pastry gently into the pastry. Press and close the pastry until the pastry covers two thirds of the pastry.

18. 

    Step18:All the pastry is wrappe

19. 

    Step19:Put the pineapple on the pastry (the pineapple should be lighter, or it will bloom after 2 fermentation

20. 

    Step20:Put it into the oven for two times of fermentation. Ferment to 22.5 times of the size. About 40 minutes. Put some warm water in the oven to increase the humidity.

21. 

    Step21:The fermented bread dough is obviously much bigger than before. Brush the layer of egg liquid on the fermented bread dough lightly (because the baking tray is too small, I've squeezed all pineapple buns together). My pineapple is too deep. It blooms once fermented...)

22. 

    Step22:Preheat the oven 180 degrees for 10 minutes. Put the baking tray in the middle of the oven. 170 degrees. 20 minutes. (the specific temperature can be adjusted according to the power of your own oven) when the pineapple bag is half baked, it starts to color slowly. You can cover the tin paper according to the color of your favorite bread.

23. 

    Step23:It's out of the pot. Friends. Have you succeeded