Every time I go to Hong Kong, my favorite place is this ice and fire double day.

WHAT YOU NEED

Ingredients

High starch flour (medium) 140 grams
Low starch flour (medium) 60 grams
Fine sugar (medium) 20 g
4 grams of yeast
Water (medium) 160 grams
High starch flour (main dough) 140 grams
Low-fat flour (main dough) 60 grams
Fine sugar (main dough) 70 grams
Salt (main dough) 5 g
Milk powder (main dough) 20 grams
Egg juice (main dough) 60 grams
Water (main dough) 30 grams
110 grams of low-fat flour
40 grams of sugar powder
15 grams of milk powder
30 grams of egg juice
50 grams of butter

How TO MADE The pineapple bag

Steps 1 to 4

1. Put the medium-sized yeast in warm water.

2. After mixing the dough material, ferment for 1 hour to 2.5 times.

3. The fermented dough is crushed and added to the main dough.

4. Turn on the baker's stirring function to the dough expansion stage

Steps 5 to 8

5. The butter in the ghee material is softened by adding sugar powder, milk powder, and salt, and the egg juice is added repeatedly so that the butter is fully absorbed.

6. Add the flour and knead it into a dough.

7. The skin and dough are evenly divided.

8. The dough is left to ferment at room temperature for 15 minutes.

9. Left hand, right hand, right hand, right hand.

10. The right hand holds the dough.

11. Press the dough and rotate it until the dough covers two-thirds of the dough.

12. Then paint a flower knife on the skin.

13. A second fermentation is carried out for 1 hour.

14. After fermentation, the egg yolk is applied to the surface.

15. Put it in the oven 180 degrees.

16. 20 minutes is enough.

17.

Handy cooking tips

　　Particular attention should be paid to the way the pineapple is wrapped.It takes two-thirds of the dough to make the final product look particularly good.