Cooking Steps

1. 

   Step1:All dough materials, except butter, are imported into the chef's machine or dough mixing machin

2. 

   Step2:Knead until the hand mask is easily broke

3. 

   Step3:The dough is fermented for about one hour for the first time. If you poke a small hole, it will not rebound

4. 

   Step4:Empty the air and knead it into small dough for ten minute

5. 

   Step5:Now you can make the pastry. Mix the softened butter and sugar powder evenly

6. 

   Step6:This is the state of mixin

7. 

   Step7:Add a small amount of egg liquid several times and mix evenl

8. 

   Step8:Mix with milk powder and low gluten powde

9. 

   Step9:Knead into a ball by hand to finish the making of the pastr

10. 

    Step10:Dough and pastry are separated into small dough. Then the pastry covers about two-thirds of the dough

11. 

    Step11:Scratch the pattern with a scraper or knife, and then ferment for about 50 minutes for the second time before bakin

12. 

    Step12:Preheat the oven at 170 ℃ for ten minutes. Bake it for another 20 minutes.

13. 

    Step13:Finally, the pineapple bag just came out of the oven. Add a small piece of fragrant ANGA butter and you can eat it. It's delicious. It's much better than eating pineapple bag alone.