1. Flour, milk, sugar, salt, whole egg liquid, yeast, and corn oil are all put into the mixing tank.
2. Knead to the expansion stage.
3. Add dried cranberries and knead well.
4. Ferment in a warm and humid place.
5. Fermented to twice the original size.
6. Pineapple peel can be made during fermentation: softened butter and powdered sugar can be beaten evenly with a whisk.
7. Add egg liquid in portions.
8. Beat until fluffy, sift in low flour, and form a dough.
9. Divide the dough into two equal parts, one with purple sweet potato powder and one with matcha powder.
10. Divide the two colors into two equally, and the pineapple skin is ready.
11. Take out the dough and vent, divide it into 4 equal parts, and round.
12. Roll the pineapple skin into a circle through the plastic wrap, put the plastic wrap on top and bottom, and roll out the pineapple peel in the middle.
13. Open the plastic wrap on the top, put the small dough on the pineapple skin, closing it up.
14. Attach the plastic wrap to the whole pineapple skin and dough upside down on the other hand.
15. Tear off the plastic wrap, arrange the pineapple skin, and buckle 2/3 of the dough.
16. Dip a layer of coarse sugar on the surface to make traces. The second serve is about half an hour.
17. Count down to the second floor of the oven, hot air at 180 degrees, about 20 minutes.
