1, the refrigerated liquid seed all recipes stir until the yeast is completely integrated into the dough can be; room temperature fermentation for 1 hour, then put into 5 degrees refrigerator, at least 16 hours.

2. Add 300g of the refrigerated liquid seed dough to all the ingredients of the liquid seed bread and mix together until it reaches the finished stage, and let it ferment basically for 40 minutes.

3. Divide the dough into two 450g balls (450g for the toast), and cut the remaining 450g into 12 smaller balls, roll them out, and let them rest for 20 minutes.

4: Press the dough flat and wrap it in a pineapple filling.

5. Roll out the dough and flatten it into a loaf, then cut it into six or four petals with a knife in the same size.

7: Brush the dough with egg wash and sprinkle with sesame seeds.

8. Preheat the oven to 180 degrees Celsius and bake on top and bottom heat for 20 minutes, then set aside to cool.