Cooking Steps

1. 

   Step1:All dough materials, except butter and salt, are kneaded until smooth. Add salt and butter block softened in advance at room temperature. Knead until fully expanded. Pull out the film.

2. 

   Step2:Put the kneaded dough into the container and cover with fresh-keeping film for basic fermentation. Until the dough is twice the size of the dough. Dip your fingers in the flour. Gently poke it. It will not rebound or shrink. The fermentation is completed.

3. 

   Step3:Take out the fermented dough and put it on the kneading pad. Press and knead for several times. Discharge the gas. Weigh the dough, divide evenly into 65g14 equal parts, and roll them respectively. Cover in time and relax for 15 minutes.

4. 

   Step4:While the dough is relaxing, let's make the crisp part of the pineapple bag. Note - we don't need to butter this recipe. We can finish it with disposable gloves. Butter must be softened at room temperature in advance. Students without sugar powder can also change it into fine sugar. The taste is more layere

5. 

   Step5:First, mix the butter and sugar powder by hand. After mixing the butter and sugar powder, add the whole egg liquid at one time. Mix well

6. 

   Step6:Sift in low gluten flour and milk powder. Mix well with folding technique. The pastry dough just made is a little sticky. Cover it with plastic film and seal it and put it in refrigerator for cold storage

7. 

   Step7:Relax the dough. Press it flat. Roll it out gently. Beat off the small bubbles on the edge of the dough. Rub them into a circl

8. 

   Step8:Take out the pastry from the refrigerator and rub it into strips. Rub it evenly as much as possible. A thin layer of powder can be sprinkled on the table to prevent sticking. Then divide it into 26g14 equal part

9. 

   Step9:Rub the pastry round. Lay a layer of plastic wrap on the bottom. Put the pastry on top. Cover the top with a layer of plastic wrap.

10. 

    Step10:Use a rolling pin to gently roll open the fresh-keeping film outside. Roll it into a thick and even skin. Gently uncover the upper fresh-keeping film. Buckle the crust on the bread body. Slowly stick the crust down, compact and take off the fresh-keeping film. Continue to gently plug the bread body into the crust. Remember. Don't use too much force to prevent the crust from cracking.

11. 

    Step11:Take shape and rub it gently. Wrap all the pastry with the mouth closed dow

12. 

    Step12:Brush a layer of yolk evenly on the surface of the pastry. Use toothpick or scraper to scratch the pattern on the pastry. Attention - when drawing the pattern, use gentle force. Avoid rough and excessive drawing too deep, so as to prevent the second wake-up expansion of the pattern from breakin

13. 

    Step13:The final fermentation can be carried out after all the patterns are drawn. The temperature of secondary fermentation i

14. 

    Step14: