Cooking Steps

1. 

   Step1:The Chinese seed is made in advance. The Chinese seed materials are mixed into a group. In the room temperature fermentation, all kinds of materials are mixed to form a mass. When the room temperature is raised until the fingers are pulled, the cobweb will appear inside. The fermentation time is about 60 minutes according to the room temperature and 25 ℃.

2. 

   Step2:Tear the Fermented Chinese seed into small pieces. Put the main dough materials other than butter into the cook barrel and knead them into a ball. Stir slowly. After the material is basically mixed, stir quickly until a thick film appears. Add butter and beat slowly.

3. 

   Step3:When the dough is whipped to full expansion, the basic dough is finished.

4. 

   Step4:Put the dough into the fermentation box for basic fermentation.

5. 

   Step5:Pastry filling and pineapple skin need to be refrigerated. It is recommended to make them in advance. The method is the same. Butter softens at room temperature. Add sugar powder into the mixing barrel. Select a-head. After the sugar powder and butter are fully integrated, add the whole egg liquid in several times. Each time, the butter and egg mixture should be completely mixed before adding the next time. Make pastry filling. Add whole milk powder. . the temperature shall not be lower than 28 ℃. Chef machine selectio

6. 

   Step6:After the pineapple peel has completed the above steps, add low powder and stir evenly. Both the filling and pineapple skin need to be refrigerated, which is convenient for the final combination.

7. 

   Step7:After the basic fermentation, the dough is divided into 6 points. Round. Relax for 15 minutes.

8. 

   Step8:Divide the frozen pastry into ingredients and roll them. Each is about 30 to 40 grams. Split pineapple peel into 30g pieces.

9. 

   Step9:Put the pineapple peel under the dough. Pineapple peel is easy to melt. Operate as fast as possible.

10. 

    Step10:Put the pastry filling on top of the dough. First wrap the dough around the filling. Then wrap the pineapple skin evenly around the whole dough.

11. 

    Step11:1. It's similar to making a pineapple bag. There's no need to wrap the pineapple skin at the bottom. Wrap it and put it into the paper holder. Brush the whole egg liquid and ferment twice. About 60 minutes. The fermentation temperature should not exceed 28 ℃. When the temperature is high, the pineapple peel melts.

12. 

    Step12:Heat the oven for 200 minutes. Heat it for 180 minutes. Bake it for 18 to 25 minutes. The specific temperature feels that you can adjust your oven temper as you like. Observe the coloring.