Cooking Steps

1. 

   Step1:Make pineapple skin first. Soften butter at room temperature. Add sugar powder and beat until whit

2. 

   Step2:Add in the egg liquid, stir well, sift in the low gluten flour and knead it into a ball. Put it in the refrigerator for cold storage

3. 

   Step3:Mix all materials except butter until extende

4. 

   Step4:Add butter and knead until fully extende

5. 

   Step5:Lid wrap fermented to Two point five Doubly larg

6. 

   Step6:Take out the compressed air. Divide it into four parts evenly and relax it

7. 

   Step7:Take out the frozen pineapple skin. Divide it into four parts on average. One is about 30g

8. 

   Step8:Take a piece of oiled paper and roll it into a circl

9. 

   Step9:Take a dough. Put it on the pineapple skin. Wrap it up

10. 

    Step10:Do well in tur

11. 

    Step11:Brush the egg liquid, draw the grid lines, and ferment twice until One point five Doubly larg

12. 

    Step12:Preheat the oven. 189 ℃ for 20 minutes. Color the surface