Pineapple bun

Method

1. 1 Knead the dough with yeast, milk, sugar, and 15g of butter for 12 minutes, then let it rise for 1 hour and 30 minutes.
2. 2 Mix the remaining butter with the sugar, eggs, milk powder, baking powder, and some of the flour to form a crispy crust, then refrigerate for 30 minutes.
3. 3 Divide the dough into balls and let them rise for another 30 minutes.
4. 4 Roll out the crispy crust into a thin disc and place it on top of the pastry, then score it with a knife to create a crisscross pattern — the pastry doesn't contain pineapple; its name comes from the pineapple-peel-like cracks in the crust.
5. 5 Brush with egg wash and bake at 190 degrees for 15 minutes, or until the crust cracks into golden squares.

With an appliance

• Air fryer 1 hr 10 min

  Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 205-degree hot air oven for 10 minutes, rotating the tray at minute 5. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.