Matcha Bo Lo Pau (Pineapple Bun)

I added matcha to it,  it does bring out the flavour a lot.
Make a slit in the bun, slot in a thin piece of butter...yum.

Recipe: Gourmet living magazine
Bread ingredients
1 and 1/2 tsp instant yeast
240g milk
50g castor sugar
360g bread flour
90g plain flour
1 tsp salt
1 egg yolk
10g milk powder
60g salted butter, softened to room temperature
1 teaspoon and 1/8 teaspoon matcha powder





Method
1.  Beat ingredients (except butter) into dough.  Add butter and beat until dough can be pulled into a thin membrane.

2.  Round dough and cover with cling wrap.  Rest for 40 to 60 minutes until double in size.  Squeeze to expel air then divide into 12 portions to round.  Arrange an greased baking tray lined with parchment paper.  Cover the doughs.

3.  Rest dough at room temperature for 45 minutes until double in size.

Crust ingredients
60g salted butter
50g icing sugar
100g plain flour
1/2 tsp salt
2 egg yolks
1 tbsp milk powder
1 teaspoon and 1/8 teaspoon matcha powder


Method
1.  Soften butter at room temperature.  Add icing sugar to beat until light colour.  Add remaining ingredients and mix well.

2.  Divide into 12 portions and roll to flatten.

For brushing
some egg wash

Assembly
1.  Place flattened dough on the bread.  Use spatula to press out lines.

2.  Brush with egg wash.  Bake in preheated oven at 180C for about 15 to 20 minutes till cooked.

flatten them and place each on top of the bun

after this, you then press out lines using spatula. 

crusty,  aromatic Bo Lo Pau