1. Cover the bread dough and pineapple skin dough with plastic wrap and leave for 20 minutes
2. Cover the bread dough and pineapple skin dough with plastic wrap and leave for 20 minutes
3. Add 20 grams of butter to the lively formed dough until it is smooth and not sticky
4. I forgot to take pictures of the egg liquid needed for the pineapple peel
5. Beat 60 grams of butter
6. Add milk powder, sugar and egg liquid and beat well
7. Then add the sifted starch and the sifted flour
8. Live into pineapple skin dough
9. Cover the bread dough and pineapple skin dough with plastic wrap and leave for 20 minutes
10. The bread dough is fermented until it does not rebound with a finger
11. Divide the bread dough and pineapple skin dough into 8 small portions
12. Take a piece of glass dough and squash it
13. Wrap the bread dough into the glass dough
14. Back rendering
15. Front effect picture
16. Then use a spatula to press into a pineapple skin
17. Embossed bread! I can do something else in the free space
18. When there is space in the baking tray, make a few butterfly pastry by the way, brush the pastry with egg liquid and spread the white sugar. Two overlapping slices
19. Roll the two overlapping faces
20. Cut into small pieces
21. Put it in the oven for secondary fermentation. After fermenting, brush the egg mixture except the butterfly cakes and bake at 180 degrees for 20 minutes
22. Enjoy it in 20 minutes!
23. Very delicious
