Pineapple Bun

Prepare tangzhong in advance: Mix 10g high-gluten flour with 60g water in a small pot, stir evenly, and heat on low while stirring until it becomes thick. Cover with plastic wrap and refrigerate overnight before using. If rushed, you can use it after cooling. Tangzhong can be refrigerated for about two days.

Put all the ingredients for the dough except for butter into the mixing bowl of a stand mixer. Knead until smooth, then add softened butter and knead until the dough reaches full gluten development.

The dough should be able to stretch into a firm thin film. Shape it into a ball, place it in a bowl, and let it rise for the first time until it's 2.5 times its original size. For me, it was 1 hour at 28°C.

While the dough is rising, prepare the cookie crust. Mix softened butter with powdered sugar. Gradually add egg liquid and mix well (no need to whip, just mix until even).

Sift in low-gluten flour and milk powder, mix into a dough, place in a plastic bag and refrigerate until needed.

Punch down the risen dough.

Divide the dough into 6 equal portions and roll into balls. Cover with plastic wrap and let them rest for 15 minutes. Similarly, divide the cookie crust into 6 equal portions.

Punch down the rested dough again and roll into balls.

Roll out the cookie crust into thin sheets, which can be done through plastic wrap to prevent sticking.

Wrap it around 3/4 of the dough balls.

Final rise until doubled in size. For me, it was 40 minutes at 38°C. Brush the dough with egg wash and use a knife to carve patterns (preheat the oven to 180°C after proofing).

Bake for about 15 minutes.

Cover with foil sheet as needed.

While still warm, slice it open and add a slice of salted butter. Now you have 'Pineapple Butter Bun'.