Pineapple buns


If you ever go to Hong Kong, Macau or anywhere in South East Asia, you will find that pineapple buns are incredibly popular.  Despite what the name suggests, there is no pineapple in the recipe nor does it taste like one!  The topping is a biscuit like crust that resembles the skin of a pineapple.  Some people actually cut the topping to make it look like pineapple skin but if done correctly, the topping naturally breaks.  My version of these delicious buns are not as sweet as the store bought ones but are still very tasty and also much healthier!  I hope you enjoy them as much as my family does.
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Makes 16 buns

Flour paste Ingredients
- 150g water
- 30g bakers flour

Dough Ingredients
- 500g bakers flour
- 100g water
- 100g sugar
- 1/2 tsp bread improver 
- 1 tbs milk powder
- 1/2 tsp salt
- 2 tsp yeast
- 1 egg
- 50g butter

Topping Ingredients
- 150g bakers flour
- 100g sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 80g butter
-1 egg

1 egg yolk for brushing over the buns

Thermomix Method
- Make flour paste by placing ingredients into the TM bowl and cook it for 2 minutes on 70 degrees on speed 3
- Add the dough ingredients (except butter) to the flour paste and mix on speed 5 for 30 seconds. 
- Add the butter then knead for 2 minutes on interval speed
- Allow the dough rise until it has doubled in size and start on the topping
- Place topping ingredients (except the egg) in TM bowl and mix for 5 seconds on speed 4
- Add the egg and mix for 12 seconds on speed 4
- Take the topping out of the TM, roll it up like a log and cover in glad wrap. Place it in the fridge and contain to wait for the dough to rise

Bread Maker Method
- Make flour paste by cooking ingredients on a low heat in a saucepan for a few minutes or until a smooth paste is formed
- Add the dough ingredients (except butter) to the flour paste and mix well.
- Add the butter and knead in your bread maker
- Allow the dough rise until it has doubled in size and start on the topping
- Mix topping ingredients (except the egg) in a bowl
- Add the egg and mix again
- Take the topping out and roll it up like a log and cover in glad wrap. Place it in the fridge and contain to wait for the dough to rise

Assembly Method
- Once risen, cut the dough into 16 pieces.  
- Remove topping out of the fridge and also cut into 16 pieces.  Roll each portion in between two pieces of glad wrap into a circle and carefully place on top of the buns
- Allow the buns to rise for the second time
- Once risen, the topping will crack, resembling a pineapple skin.  Brush the egg wash on top of each bun
- Cook the buns in the oven 190 degrees for about 15 mins, depending on your oven.  Allow the buns to cool on a wire rack before you eat them... if you can resist!