Recipe(tried): Hong Kong Pineapple Sweet Buns

Hong Kong "Pineapple" sweet buns

In Hong Kong, there's a Chinesenized version
of western dinner rolls. it's actually sweet breads with exotic fillings or variations.

Here's a recipe for "pineapple" buns.
It's so-called not because it's made from
pineapple, instead they LOOK LIKE the surface of pineapple!
1. Use any favourite sweet bread recipe which makes 12 buns. After 2 rises and punch downs, shape them into round buns of 2 oz each.

2. Prepare the following "pineapple topping", take 1 oz of prepared pineapple topping for each 2 oz bun. Roll the pineapple topping to a round flat sheet of about 3 mm thick, cover only the top of rised bun and score topping lightly in a checked pattern with a knife [to have it look like pineapple]. Brush with egg wash and bake at 180*C [375*F] for 10-15 mins.
Recipe for "pineapple" topping:

PINEAPPLE TOPPING use 3/4 - 1 oz per 1 - 1 1/2 oz bun (can be kept for long time in refrigerator/freezer.)

3 oz sugar
2 oz butter
1 egg yolk
1/2 tsp soda
2 tbsp milk
5 oz flour
2 tsp baking powder

1. beat butter and sugar until creamy and fluffly.

2. add in egg yolk, soda, milk, mix well.

3. sift flour and baking powder, add to butter, and mix with slow speed or by hand until smooth and not sticky. Beware not to form gluten.

4. Chill, wrapped in pastic film, in refrigerator for use [about 1 hour].

5. take out and knead as little as possible, if too dry, put in some oil, if too runny, put in some flour.

6. take 1 oz and roll out but don't roll too big, or too thin, [about 3mm] should be slightly smaller than the bun top which is about 1/2 of the size of the bun top.

7. brush the bun with egg and put the topping on bun right before baking, score lightly to make checked pineapple surface effect, brush on egg wash.