polo bun, pineapple bun

recipe got from this website:
http://www.xici.net/b1008226/d74490906.htm
http://gracekitchencorner.blogspot.com/2008/08/polo-bun.html

Made polo buns with this recipe for quite a few times, always got the same result. Never really taste a real one before but i think this satisfied me enough.

yield 4-6 depend on size.
Ingredients:
-bread
150g Bread flour (high protein)
1 tbsp Milk powder (omit if using milk)
1/4 tsp salt
30g sugar
1 tbsp lightly beaten egg
1 tsp yeast
70g water (or milk if not using milk powder)

1) dissolve yeast, milk powder, sugar and egg in water (or milk if using).
2) add flour into the liquid then add salt.
3) knead on a lightly-floured surface until smooth and elastic (pass the window plane test)
4) proof the dough in a warm place for about an hour (until 2.5x the original size)
5) punch out the air, shape into balls and rest for 15minutes. (i divided it into 5)

-biscuit layer (pastry)
50g cake/ all-purpose flour (low protein)
25g icing sugar
a pinch of salt
1 tbsp lightly beaten egg
1/2 tbsp milk powder
30g butter

1) cream butter and icing sugar together.
2) add egg and stir until well-mixed.
3) add salt and milk powder into the mixture then follow by flour.
(if this is too sticky, refridgerate for 30 minutes.)
4) divide in 4-6 equal pieces.

shaping:
somehow the website show something about putting one ball of dough in one hand and another ball of pastry in another hand. then push the bread dough into the pastry dough until the top it cover. (for me, i just flatten the pastry dough and cover it on the bread dough)

1) after putting the pastry and bread dough together, brush the top
with egg glaze (just beaten egg)
2) using a sharp knife, slash lines top of the pastry dough and proof until 2.5x in size. (i didnt slash my pastry, instead i just let it proof and bake and it crack on its own)
3) bake at 180c for about 15 minutes.