Recipe(tried): Taiwanese Pineapple-Skinned Rolls

Dear Sandy,

i have been busy today. (hospital, baking and church gathering) hope this recipe is still in time for your family this Christmas.

eggy/m'sia
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Taiwanese Pineapple-skinned rolls
make 10

Basic Method of Soft dough

400g bread flour, sifted
270 g water
1 t. salt
1 T. dry instant yeast
40g castor sugar
35g unsalted butter
2 eggs

mix egg and water well.
Mix sugar, salt and yeast, add to the egg/water mixture.
Add sifted flour into the yeast mixture in batches. Rotate the dough from the bottom to the top until a workable dough is formed.
Transfer the dough to a table and knead from bottom to top until smooth.
When the dough is smooth, add in the butter. "Throw" and "Beat" the dough on the table until the surface of the dough is smooth.
"Pull open" the dough. If the dough becomes a think layer, then it's done. If it breaks, repeat the throwing and beating process.
Roll the dough on the table until smooth again after checking.
Leave the dough in a bowl and covered with a damp tea towel.
Keep the dough in a place at 28C, for about 50 minutes for 1st fermentation.
(Touch the dough with your finger. If the hole stays, the dough is ready. If the hole closes up quickly, then it need more time. Or you may place the bowl in another large bowl filled with warm water to speed it up.)

"pineapple skin" topping:

200g superfine flour/cake flour
100g unsalted butter
100g castor sugar
2 eggs
1/4 t. salt
some bread flour

some egg(wash) for brushing

Melt the butter over hot water. Add in the eggs and sugar and mix well.
Mix flour in the egg/sugar mixture with a rubber spatula to form a dough. Divide into 10 equal pieces.
Divide the Basic Soft Dough into 10. Flatten the "skin dough and wrap each roll with it.
Sprinkle bread flour on the finished rolls. Press the rolls in a "pineapple skin mold" so you get the criss-crossed skin patten. (** Or you may use a knife to do the job.)
Let the rolls rest for about 30 minutes and brush with egg.
Bake at 180 for about 15 minutes.