Pineapple Bun - Polo Bread

makes 20-24 pcs.

topping crust:

100 g cake flour
100 g cornstarch
80 g icing sugar/powder sugar
1 tsp salt
120 grams softened butter
4 tbsp beaten egg (use about half of a large egg, then use the remaining half to brush the top before baking)

soft bread:
 A
600 grams all purpose flour
74 grams sugar
9 grams salt
60 grams egg / 1 large egg
36 grams milk powder
B
84 grams softened butter
C
300 grams lukewarm water
9 grams of yeast
10 grams sugar

1. Mix C together, set aside for 5 minutes.
2. Mix A and C together, then add B. 
3. When the dough is already smooth cover the bowl with cling wrap and leave for 2 hours to rise.
4. While waiting prepare the crust by mixing all the ingredients for the toppings until you can form a soft dough.
5. After the bread dough has doubled punch out the air and divide into 25 grams of balls. Place it on parchment lined trays, make sure to leave enough space for it to rise again and double in size, about 45 minutes. At this stage I would suggest placing the trays inside the oven with hot water in a cup on the corner to keep the oven moist and warm for the dough to rise faster.
6. While waiting for the dough to rise, divide the crust dough equally to the same number of bread dough.
7. when the bread has doubled in size, flatten each crust dough and place it on top then brush the top with egg-wash.
8. Bake for 10 minutes at 325F then turn the heat to broil (low) for another 10-15 minutes.