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1
Add all the dough ingredients into the mixing bowl of a chef's machine, except butter. -
2
Start the 2nd speed and mix the noodles for 10 minutes. -
3
Add butter and beat at speed 4 for 10 minutes. -
4
Pick a small piece of dough and check. It can stretch out a thin glove film, and the surface temperature does not exceed 28 degrees. -
5
The dough becomes smooth and fermented at room temperature for one hour. -
6
Add sugar to the softened butter and mix well. -
7
Add egg liquid. -
8
Beat until the volume becomes larger and feathery. -
9
Add milk powder. -
10
Add low-gluten flour. -
11
Use a spatula to stir evenly until there is no dry powder, and place it in the refrigerator for 1 hour. -
12
The dough is fermented until doubled in size, then taken out and deflated. -
13
Divide into 12 small doughs of even size and let them rest for 15 minutes. -
14
Cut the pineapple skin into 12 pieces, with an average of about 27-28 grams each. -
15
Roll each vent of dough into a round shape. -
16
Roll the pineapple skin into a round shape. -
17
Place the rolled pineapple skin on the bread, then tighten it up. -
18
Use a scraper to gently press out the pineapple skin. -
19
Put a basin of warm water under the oven to start fermentation. 
20
After fermentation, brush evenly with a layer of egg wash, and preheat the oven to 140 degrees in advance.-
21
After preheating, continue to bake at 140 degrees for about 25 minutes. -
22
Finished product. -
23
Finished product. -
24
Finished product.
Tips
1. Each brand of flour absorbs different amounts of water. Add water and leave 10-20 grams. After observation, consider whether to add more water.
2. The Nissin Camellia high-gluten flour I used in the recipe has a very low water absorption. You can weigh the water and add it little by little.