Bo Lo Bao anyone?

Today, I decided to make something we get at the bakery every now and then...the pineapple bun or bo lo bao. This is my first time making this popular chinese "high tea" item. And it was not bad. The bad part was that I ran out of flour and only had half a cup left to make the pineapple bun sugary topping. And that is usually the best part!! The bread was moist and not very sweet. I may need to modify to make it a bit sweeter. But will that make the bread be more dense? Anyways, going to try again when I buy some more flour.

My tasters, Amelia, Amanda and Dickens gave me the thumbs up. And now think we no longer need to buy them -- cause' I can make them.

Pineapple Buns (bo lo bao)

31/2 cups flour
1/4 cup of sugar (increase to ½ cup)
1 tbsp active dry yeast
1/2 tsp salt
1/4 cup vegetable oil
2 tbsp unsalted butter
1 cup milk
2 eggs, slightly beaten

1. In a large mixing bowl, combine 1/2 cup flour, sugar, yeast, and salt.
2. In a separate bowl, melt the butter in the microwave. Add oil and milk to the butter and warm to room temperature.
3. Pour butter mixture into the flour mixture, add eggs (reserve 1 tbsp for egg wash), and stir well to combine. Beat the mixture for 3 minutes.
4. Add remaining flour, a little at a time, until a soft dough is formed. Turn dough out to a floured surface and knead for 8 minutes, adding small amounts of flour if the dough gets too sticky.
5. Place dough in a large bowl and cover with a clean towel. Let rise until doubled in size, about 1.5 hours. During this time, make the "pineapple topping" (recipe below). After the first rising, punch down dough and let rise again until doubled (about 1.5 hours).
6. Divide dough into 12 equal pieces, and shape into flat buns. Place on lightly greased baking sheets, cover with a slightly damp towel, and let rise until doubled (about 45 minutes).
7. At this point, roll out your refrigerated pineapple topping to a 1/2 cm thickness, manipulating the "dough" as little as possible. If too dry, add a small amount of oil. Use a cookie cutter or a glass to cut out circles (12 total) that are slightly less wide than your buns.
8. Brush the buns with a small amount of water, and place your pineapple rounds on top. Lightly score the toppings with a criss-cross patern, and brush buns with reserved egg.
9. Bake at 375 degrees for 10 to 13 minutes on middle rack.

Pineapple Topping
1/3cup sugar (2/3 cup might taste better)
1/4 cup butter
1 egg yolk
1/2 tsp baking soda
2 tbsp milk
1 cup flour
2 tsp baking powder

1. Beat butter and sugar until creamy and fluffy.
2. Add egg yolk, soda, and milk. Mix well.
3. Sift flour and baking powder into the butter mixture. Mix by hand until smooth and not sticky, being careful not to form gluten.
4. Chill topping, wrapped in plastic, in refrigerator for 1 hour or more.