Pineapple Bun

🥘 Ingredients

• bread flour 2 Tbs
• whole milk 0.33 cup
• bread flour 2 ¼ cup
• granulated sugar ¼ cup
• nonfat dry milk 2 Tbs
• instant yeast 2 tsp
• egg 1 large
• warm whole milk ½ cup
• table salt 1 tsp
• softened unsalted butter 3 Tbs
• softened unsalted butter 5 Tbs
• lard 2 Tbs
• powdered sugar 0.67 cup
• egg yolk 1 large
• custard powder 1 Tbs
• baker's ammonia ½ tsp
• cake flour 1 cup
• beaten egg yolk 1 large

1. 1

   Cook bread flour with whole milk in a saucepan over low heat, whisking, until it thickens to a paste, then 20 min to room temperature.
2. 2

   Mix bread flour , granulated sugar , nonfat dry milk , instant yeast , egg , warm whole milk and table salt into @&( timer , then knead 10 min to a smooth, slack dough.
3. 3

   Knead softened unsalted butter into @&( timer until it is glossy again, then cover and 1 hr until doubled.
4. 4

   Cream softened unsalted butter and lard with powdered sugar , egg yolk , custard powder and baker's ammonia , then work cake flour in to a stiff, rollable paste.
5. 5

   Divide @&( timer into eight balls, roll @&( timer into eight discs between sheets of paper and drape one over each ball, then 45 min until light.
6. 6

   Brush @&( timer with beaten egg yolk and bake in a 350°F (175°C) oven for 16 min , until the grid has opened and gone deep gold.