Pineapple Bun Bo Lo Bao

In a large bowl, combine 250g all-purpose flour, 30g granulated sugar, 3g instant dry yeast, and 2g salt. Mix well. Add 1 beaten egg and 100ml warm milk. Knead until a rough dough forms. Add 30g softened unsalted butter and continue kneading for 10-15 minutes until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes, or until doubled in size. This step is crucial for soft buns.

While the dough is rising, prepare the topping. In a separate bowl, cream together 60g softened unsalted butter and 60g powdered sugar until light and fluffy. Beat in 1 egg yolk and 1 tablespoon evaporated milk until fully combined. Gradually add 120g all-purpose flour and mix until a soft, uniform dough forms. Cover and refrigerate.

Once the bun dough has doubled, gently punch it down to release air. Divide the dough into 8 equal portions. Roll each portion into a smooth ball. Place the dough balls on a baking sheet lined with parchment paper, leaving space between them.

Take the topping dough from the refrigerator. Divide it into 8 equal portions. Flatten each portion into a thin disc, about 4-5 inches in diameter. Gently place each topping disc over a bun dough ball, molding it slightly to cover the top. Score a crisscross pattern on the topping with a knife.

Cover the shaped buns loosely with plastic wrap and let them rise again for 30-45 minutes, or until visibly puffy. Preheat your oven to 190°C (375°F). Brush the exposed bun dough edges and the topping with an egg wash (1 egg beaten with a splash of milk). Bake for 15-20 minutes, or until the topping is golden brown and crispy.

Once baked, remove the Pineapple Buns from the oven and transfer them to a wire rack to cool slightly. Serve warm for the best taste and texture. Enjoy your homemade Bo Lo Bao!