1. Put all the ingredients in the bread machine except butter.
2. Kneading for 20 minutes
3. Put the butter and knead out the glove film
4. One round is twice as big, usually 90 minutes. The fingers do not rebound when pressed down.
5. Waiting for the process to prepare the pineapple skin, the butter is softened at room temperature, and the sugar is added three times to beat.
6. Sift in low powder.
7. Knead the dough until it doesn't stick to your hands
8. Divide the dough into the required fractions and round them. Wake up for 15 minutes.
9. Wrap the dough with pineapple skin.
10. Use a knife to draw a "well".
11. Brush a layer of whole egg liquid on the surface.
12. Bake for 25 minutes at 180 for the top and 200 for the bottom. Preheat for ten minutes before taking the test, otherwise the butter will melt easily and the pineapple skin will fall off!
