WHAT YOU NEED

Ingredients

High starch flour 300 grams
30 grams of whole eggs
40 grams of fine sugar
2.5 grams of salt
3 grams of yeast
25 grams of unsalted butter
140 grams of milk
Pineapple peel in moderation
45 grams of butter
90 grams of low-fat flour
26 grams of whole eggs
40 grams of fine sugar
High starch powder 7.5 grams
7.5 grams of milk powder

How TO MADE The pineapple bag

Steps 1 to 4

1. The flour is mixed with fine sugar, whole egg yolk, salt and yeast.

2. Mix slightly.

3. Added milk.

4. Stir until dry.

Steps 5 to 8

5. Cover with a preservative film and let stand for 20 minutes.

6. In summer, when the temperature is high, it is best to store it in the refrigerator to prevent the yeast from fermenting quickly.

7. (Lending a picture of the master) After removing the dough, rub it with rubbing and squeezing movements.

8. (Forget about taking pictures, just keep using the master's picture) After smoothing the dough, add the already softened butter, and continue to rub the dough with rubbing and tightening movements.

Steps 9 to 12

9. After all the butter has been absorbed, you can also use wrestling to stretch the dough out.

10. Check out the membrane.

11. It is easy to pull out the glove membrane, it is not easy to break, after piercing the membrane, the edge of the hole is smooth.

12. Round, cover with a preservative film, and ferment in the oven for 1 hour.

Steps 13 to 16

13. The volume is about doubled, press the dough gently with your finger, the fingerprint will not respond immediately, nor will it collapse immediately, and the fermentation is complete.

14. After exhausting, they are divided into 10 pieces, rolled in a circle, covered with a protective film and relaxed for 15 minutes.

15. While the flour is fermenting, prepare the pineapple peel.

16. Add fine sugar to softened butter.

Steps 17 to 20

17. The butter is sent to the expanded state.

18. Add the whole egg juice and send it to the paste state.

19. Screening of low-fat starch, high-fat starch and milk powder.

20. Stir evenly, divide evenly into 10 pieces, put in the refrigerator and refrigerate.

Steps 21 to 24

21. The pineapple peel dough is rounded and placed on a preservative film, which is then covered with a preservative film and pressed flat.

22. The flattened pineapple peel is covered with dough, and the pineapple peel is drawn with a small knife.

23. Put a bowl of hot water in the oven and continue to ferment all the formed bread embryos for 40 minutes.

24. Brush the eggs on the surface, preheat the oven to 160 degrees.

25. Heated at 160 degrees for 15 minutes.

26. Take it out to dry.

27.