A crispy Hong Kong-style pineapple bag.

A crispy Hong Kong-style pineapple bag.

Bread part

250g high-gluten flour, milk powder 13g, high-sugar tolerant yeast 3g, whole egg liquid 25g, milk 50g, water 85g, salt 3g, butter 15g.

Crispy part

50g butter, 40g powdered sugar, whole egg liquid 15g, 70g low-gluten flour, and milk powder 15g.

One egg yolk and seven paper plates.

1. Except butter, put other bread materials into the chef's machine and knead them into dough. Add butter and knead into glove film. Cover with plastic wrap and seal for fermentation until they become twice as big.

2. When the dough is fermented, we will make cakes, soften the butter at room temperature in advance, add sugar powder and mix well, add egg liquid and stir until absorbed, pour in low-gluten milk powder and knead until there is no dry powder, and refrigerate for later use.

3. Ventilate the dough, divide it into 65g, knead it into 7 portions, divide the dough into 26g, and put it into plastic wrap and press it into a circle.

4. Wrap dough with dough, like steamed bread. Brush the surface of the wrapped pineapple bag with egg yolk liquid, mark it with a toothpick, put it in the bottom of the oven and put it in a pot of warm water for secondary fermentation.

5. Preheat the oven in advance 180 degrees, bake the middle layer for 20 minutes and then discharge.