1️⃣ Prepare Tangzhong Paste

1. In a saucepan, whisk together 15g bread flour and 90g water over low heat.
2. Stir continuously until a paste forms.
3. Transfer to a bowl and let cool to room temperature.

2️⃣ Make the Dough

1. In a mixing bowl, combine bread flour, cake flour, sugar, salt, and yeast.
2. Add milk, egg, condensed milk, and tangzhong paste.
3. Knead until the dough starts forming, then add butter and continue kneading until smooth and elastic (about 10 minutes).
4. Cover and let it rise for 1.5–2 hours, or until doubled in size.

3️⃣ Prepare the Strawberry Cream Cheese Filling

1. In a bowl, mix cream cheese, strawberry jam, freeze-dried strawberry powder, and honey until smooth.
2. Chill in the fridge for at least 30 minutes to firm up.

4️⃣ Make the Pineapple (Cookie) Topping

1. In a bowl, mix bread flour, powdered sugar, and sugar.
2. Cut in cold butter and mix until crumbly.
3. Add egg yolk and milk, then knead into a smooth dough.
4. Roll into a log, wrap in plastic, and refrigerate.

5️⃣ Shape the Buns

1. Punch down the dough and divide it into 8 equal pieces.
2. Flatten each piece, place a spoonful of strawberry cream cheese filling in the center, and seal tightly.
3. Roll the pineapple topping dough into thin circles and cover each bun with it.
4. Use a knife to create a crisscross pattern on the topping.

6️⃣ Final Proof & Bake

1. Place the buns on a baking tray, cover lightly, and let rise for 45–60 minutes until puffy.
2. Preheat the oven to 350°F (175°C).
3. Brush the tops with an egg wash (optional) and bake for 18–20 minutes, or until golden brown.