Pineapple peel will be scattered when baking, because the leather bag is not good and the heat is uneven when baking. If you wrap the bread in the setting before proofing, and then press the lines with pineapple prints, it is normal that the crust on the bread will crack during proofing. If you want to keep the pineapple bag, you can only make it in another way.

Steps of pineapple bag practice

1. Knead all dough materials except butter until smooth, then add salt and butter pieces softened at room temperature in advance, knead until they are completely expanded, and then pull out the film.

2. Cover the dough with plastic wrap and ferment until it is twice as big. Take out the exhaust, divide it into uniform sizes, wrap the plastic wrap with a round cover and relax for fifteen minutes.

3. While the dough is slack, let's make the crispy part of the pineapple bag. Just grab the butter and sugar first and wear gloves. After mixing, add the whole egg liquid and sift in the low-gluten flour and milk powder. Fold, mix well and refrigerate.

4. The loose dough is flattened, vented and rounded. Take the pastry out of the refrigerator and knead it into strips, rubbing it as evenly as possible. You can spread a thin layer of powder on the table to prevent sticking, and then divide it into 26g pieces.

5. Spread the crisp dough on the plastic wrap, cover it with a layer of plastic wrap, roll it evenly into a round crisp dough, remove the plastic wrap on it, cover it on the dough, compact it, wrap the dough on it, then remove the plastic wrap and put the dough into the crisp dough.

6, brush the egg yolk liquid, use the pineapple bag mold to press out the pattern. Baking pan fermentation, 1.5 times larger.

7. Preheat the oven 175℃ for 20 minutes and then take it out.