Preparation

1. Preheat the oven at 175°C.
2. In a mixing bowl, combine bread flour and yeast. Mix well.
3. Pour in fresh milk till the dough is well combined.
4. Slowly pour in condensed milk until it comes into a dough. 
5. Add in salt till well cooperated.
6. Add in butter cube by cube.
7. Let it mix for another 8 – 10 minutes.
8. Window test the dough.
9. Cover dough and let it proof for 1 hour OR until it doubles in size. (1st proofing)
10. Chop pineapples up finely, Squeeze out all the juice as we only need the puree.
11. We prepare topping by whisking butter & sugar until well combined.
12. Add in egg, vanilla extract, pineapple puree and continue to whisk till well combined.
13. Sift in cake flour, dry milk powder, baking soda and baking powder. Continue to mix till it combines into a dough. Transfer to the freezer for 20 minutes.
14. Take out dough topping from the freezer and let it rest for 5 minutes. Roll it into a cylinder shape. Cut it into 6 pieces. 
15. Roll each dough into a ball and transfer them back into the chiller.
16. Handling 1st proofing dough.