Dough: high-gluten flour 1000g, fine sugar 150g, salt 100g, ghee 100g, whole egg 80g, yeast 16g, improver 4g, water 450g, milk powder 60g, Danish flaky oil.

Pineapple peel: 250g bread flour, 200g ghee, 50g sugar powder 1 50g whole egg, 75g salt1g..

Production steps: mix butter and powdered sugar in pineapple peel, add whole eggs and salt, and finally add flour to knead into dough for later use.

1. Put all the ingredients except butter into the bread machine and stir until the dough swells. Add butter and stir well before serving.

2. Press the dough gently and put it in a fresh-keeping bag for 20 minutes. Roll 1000g ghee into cubes.

3. Take out the frozen dough, roll it into twice the size of butter, and cover it with butter.

4. Roll the dough three times and relax for 30 minutes, then roll it three times and relax for 30 minutes, and finally roll it to 0.5cm.

5. Measure the dough with a ruler and divide it into 7*7 squares. The dough weighs about 50 grams.

6. Wrap each dough in 25 grams of taro paste, close the four sides and round.

7. Divide a pineapple peel into 25g pieces, wrap it in the rolled Danish dough, close it and put it in a round paper cup for fermentation.

8. Adjust the temperature of the fermentation tank to 34 degrees, the humidity is 75%, and the fermentation is about 1 hour, which is twice the size. Brush a layer of egg yolk liquid on each bread and decorate almond slices. Baking temperature 190, primer 180, baking time about 15 minutes.