By the eyebrows fluttering chestnuts are trembling
<h2>Royalties</h2>
【Dough part】
High gluten flour 250 g
White sugar 28
Milk powder 13 g
Resistant to high sugar yeast 2.5 g
Whole egg mixture 25 g
Milk 50 g
Water 80 g
Salt 2.5 g
Butter 15 g
【Puff pastry part】
Butter 50 g
Powdered sugar 40 g
Whole egg mixture 15 g
Low gluten flour 70 g
Milk powder 15 g
Brush 1 egg yolk on the surface of the puff pastry
Paper tray 8 pcs
<h2>Practice steps</h2>
1: Mix the butter-removed ingredients in the dough
2: Knead until smooth and add 15g butter
3: Knead until smooth hand mask
4: Put into the pot and cover with plastic wrap to ferment for 50-60 minutes
5. Prepare the puff pastry when fermenting the dough! The butter softens and stirs smoothly with a spatula
6: Add caster sugar and mix well, add whole egg liquid at one time and mix well. Sift in low gluten flour and milk powder and press by hand! After forming the ball, cover with plastic wrap and put it in the refrigerator for refrigeration!
7: Divide the dough into 8 equal parts, cover with plastic wrap and relax for 15 minutes
8、 Puff pastry – take out the refrigerator and rub into long strips and divide into 8 equal parts! Roll into balls and set aside
9: Take a small ball and roll it out on plastic wrap
10: Place the puff pastry on top of the dough and tear off the plastic wrap
11. Use a scraper to paint the pineapple skin
12, put the finished semi-finished products into the oven for the second fermentation of 30 degrees for about 1 hour To ferment to 1.5 times the size
13: After the dough has fermented, preheat the oven at 180 degrees Celsius During preheating, brush the surface of the bread with a wool brush with a layer of whole egg mixture
14: Bake in the middle of the oven at 180 degrees Celsius for about 15 minutes, bake until the surface is golden
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