A pineapple bun is a kind of sweet bun predominantly popular in Hong Kong though they are also common in Chinatowns worldwide. It is known in Cantonese as bo lo baau, in which bo lo means “pineapple”, and baau refers to a kind of bun-like item in Chinese cuisine. (Thanks to 心香雨 .)
Let’s make the wrapper first. Put the Milk, Sugar, Salt, Strong Flour, Cake Flour, Yeast and Egg into the Big Bowl. Mix them well.
Knead it into a dough then put into a Big Bowl painted with some oil.
Cover the Big Bowl by Plastic Wrap then put into the Refrigerator for at least 12 hours.
Pack the Unsalted Butter with Plastic Wrap then flatten it.
Mix it with the dough.
Mix it well with Berry Sugar.
Stretch it for more than 5 times.
Make it smooth.
Slice it into 4 pieces then put it in a warn place (about 35 degree) and wait until it expand to double size.
Now let’s to make the Pastry. Mix the Unsalted Butter, Powdered Sugar and Salt. Then join in the Honey, Liquid Egg and Condensed Milk, Cake Flour, Baking soda and Milk Powder.
Mix them well.
Slice it into 4 pieces.
Stretch and put them on the top of Plastic Wrap.
Use it to wrap up each dough.
Give them some scratch and paint with Plain Yolk.
Turn on the Oven in 180 degree. Then put them in for 15 to 20 minutes.