Mix all dough ingredients except Mimetic 32 at slow speed for 2-3 mins; fast speed for 7-8 mins until gluten is formed.
1700g, slightly shape it round.
Flatten dough into rectangular shape after intermediate proof and freeze overnight.
Sheet out Mimetic 32 to around 7mm, pliable state, sheet out defrosted dough to around 7mm, and lock in Mimetic.
Make 1-time double fold, 1-time single fold, and rest in freezer for 30 mins, then chill for 30 mins. Sheet out dough to 2.5mm and cut out fire shapes. Half portion of the fire shape dough, use the lattice roller cutter to cut the pattern. Pipe Topfil Pineapple on the dough and cover with the piece with pattern.
2.5-3 hours at 27°C and 65% R.H.
Decoration before baking
Apply a thin layer of Sunset Glaze.
Top 220°C, bottom 180°C
Finishing after baking
Dust with donut dusting powder and red dusting powder.