Step

1. Mix the flour, sugar and salt in the main ingredient, dissolve the yeast in the water, then pour it into the flour and knead it into dough

2. After the butter in the main ingredient softens at room temperature, knead it into the dough

3. Knead the dough to the expansion stage and fully ferment it

4. Fully exhaust the fermented dough and roll it into a rectangle. Wrap 1 grams of butter with oil paper, roll it into a rectangle of 13cmX15cm, and put it in the refrigerator

6. Wrap the dough with pieces of butter, with three folds and three rolls, as shown in the "Kesong" menu

7. Wrap the dough with plastic wrap and put it in the refrigerator for one hour

8. After the dough is taken out of the refrigerator. Cut out round dough pieces

1. Place the cut dough pieces on the panel

11. Apply whole egg liquid to the middle and lower parts of the dough pieces

12. Put pineapple sauce in the middle of the dough pieces

13. Fold the round dough pieces from the top. Form a jiaozi shape

14. Press out the pattern on the edge with a fork

15. Draw the texture of the leaves on the surface of the dough with a sharp knife

16. Brush the whole egg liquid evenly on the surface of the dough blank

17. Put the dough blank in a baking tray neatly, find the spacing

18. Put it in an oven preheated at 18 degrees and bake it 15.