Preparation: 1 tablespoon of high starch flour 150 g of coconut milk powder 3/5 tablespoon of coconut salt 3/5 tablespoon of coconut sugar 25 g of coconut dry yeast 2 g of the above dry material mixed together evenly; 2 tablespoons of three eggs dispersed into whole egg juice3 Liters of butter softened at room temperature

WHAT YOU NEED

Ingredients

150 grams of high-quality flour
50 grams of low-fat flour
A spoonful of milk powder
A spoonful of salt
25 grams of fine sugar
Three eggs.
2 grams of dry yeast
60 grams of cold water
25 grams of flour
45 grams of butter

How TO MADE The pineapple bag

Steps 1 to 4

1. High starch flour 150 g whey flour 3/5 tablespoon whey salt 3/5 tablespoon whey fine sugar 25 g whey dry yeast 2 g, above dry material put together stir evenly

2. Pour the whole egg juice into two eggs, boil 60 g of cold water, stir until completely absorbed and you can start kneading the dough.

3. At first, the dough will be a little sticky, and the dough is the most important step in making the dough, and it takes some time.

4. When the dough is kneaded until the surface is less elastic, apply 15 g of softened butter to the dough and continue to knead.

Steps 5 to 8

5. Knowing that the dough can be opened slowly to form a thin film, it can be left to ferment.

6. The good dough is left to ferment for about an hour at normal room temperature, and the bread is about two and a half times the size of the original.

7. You can poke a hole with your finger, and the hole won't shrink.

8. The fermented dough is pressed and exhausted.

Steps 9 to 12

9. Divided into six equal-sized pieces, rolled round, covered with a preservative film, fermented for 15 minutes in between.

10. Now you can prepare the pineapple peel.

11. The remaining butter, low-fat flour, salt, sugar, flour and milk powder are poured together, stirred evenly, and added to the whole egg juice three times, each time waiting for full absorption and then added.

12. Be careful not to add all of it, you have to leave some on the surface of the pineapple bag.

13. After all these steps have been done, you can start kneading the dough, the pineapple skin does not need to be kneaded for so long, as long as it can be shaped.

14. The pineapple peel is also sticky, it is appropriate to apply a little low-fat flour, too much will affect the crispness of the pineapple peel.

15. Divide the good pineapple peel equally into six equal-sized spare parts.

16. When wrapping the pineapple skin, take a pineapple skin in your left hand, take a piece of dough in your right hand, and press the dough on the pineapple skin.

17. With a little force, the pineapple skin is flattened, the dough is squeezed from the outside inwards, the pineapple skin will slowly climb on top of the dough, until the pineapple skin is wrapped in more than three-quarters of the dough.

18. It's all right to go down.

19. Gently draw a grid pattern on the pineapple skin and then brush the whole egg juice.

20. The final fermentation can be carried out.

21. You can put it in a preheated oven until it's about twice as big.

22. Fire up and down, medium layer, 180 degrees, about 20 minutes.

23. The fire can be extinguished as soon as the surface color of the pineapple skin has been baked in place.

24.