Materials

300g flour, 30g butter, 20g milk powder, 3g salt, 60g fine sugar, 1 egg, 5g yeast, about 120g water< /p>

Method

1. Put all the ingredients for the bread body into the bread machine except butter. Stir for 15 minutes and add butter. Continue stirring until the film can be pulled out

2. Cover with plastic wrap, place in a warm place, and ferment until doubled in size

3. After the basic fermentation is completed, divide the dough into 8 pieces Divide into equal portions, roll into balls and let rest for 15 minutes

4. While the dough is rising, make puff pastry. Soften butter at room temperature, add sugar and beat until fluffy, white and smooth. Add the egg mixture several times and stir until evenly combined. Pour in the low-gluten flour and mix into a dough. Divide the pastry ingredients into 8 portions for later use

5. After the dough has risen for the second time, take one portion of the pastry and flatten it, wrap one portion of the dough, and slowly Turn slowly in your hands, letting the pastry material spread to the surface of the dough while turning. Slowly wrap the pineapple skin into 2/3 of the dough.

6. Brush the surface of the bread with the pineapple skin lightly with egg wash, and use a knife to lightly score the pineapple skin. Grid, perform final fermentation until 2.5 times in size

7. Preheat the oven to 180 degrees and bake on the middle rack for 20 minutes. Remember to cover with tin foil after coloring