Methods:

1, first of all, the ghee powdered sugar whipped;

2, add the kasta low flour and mix well can be the production of dough:

Ingredients: 3500g high flour, 50g yeast, 500g egg, 1000g white sugar, Plus code improver 25 grams, 50 grams of super soft improver, 500 grams of Maggie Lynn, 50 grams of salt, 1500 grams of high flour;

1, the first high flour, yeast, eggs, mix well, and placed for 3 hours, to be used;

2, the sugar, improver, salt, high-flour mixing 3 minutes of slow, 7 minutes of fast, add Maggie Lynn 2 minutes of slow, 1 minute of fast, the gluten stirred to 9 percent!

3, with the pineapple skin will be wrapped up the dough, put into the oven to bake for 12 minutes, the temperature 210-220 degrees;

Features: fragrant, soft tissue plus crispy skin, unique style, if eaten while hot, more can fully experience its outside of the crispy inside soft characteristics. Here are some materials to buy up some trouble, I looked for a long time in the supermarket to get, my husband is the head chef of the Western food, told me a simple way to use the material, do it out of the very successful, may wish to try. Bread Ingredients: 2 tsp dry yeast, 170g lukewarm water, 400g high flour, 60g sugar, 1 tsp salt, 1 egg, 40g softened butter, a little egg wash. Ingredients for pineapple skin: 45g shortening, 35g white oil, 65g powdered sugar, 1g salt, 5g milk powder, 40g egg, 136g low flour. Method: 1, material 1 mix; 2, material 2 into the, mix into a ball; 3, pour on the table with cream and knead vigorously for 15 minutes until the gluten expansion; 4, basic fermentation 40 minutes - 1 hour; 5, shaping. Shape into a round shape, close the mouth underneath; 6: final fermentation for about 40 minutes. Pineapple skin: 7, ghee, white oil, salt and sugar mixed and whisked; 8, add the egg and whisk, then add the low-flour and milk powder, whisked; 9, put the right amount of pineapple skin in a plastic bag and rolled into a round shape, and then spread to the fermented bread, with a spatula pressed on the lattice. 10, preheat the oven at 180 degrees top and bottom, bread into the baking 12-15 minutes after the can.