you attempt to create a hong kong classic bun which generally called polo pau (菠蘿包）or pineapple bun.
the making is not difficult since you already have some left over tangzhong (汤种) from yesterday, that a sort of water dough.
the topping for polo pau is also easy to make, just a stab of butter and a few different ingredients which in sort equals to calories bom!
in fact with the leftover tangzhong, you made another four hong kong style sausage rolls, five polo pau and three kaya pau.
his verdict is the pau is 100 percent look alike but taste wise lack of pineapple flavor and a buttery fillings. now that you recalled, perhaps he is looking for polo yau (菠蘿油), an enriched version of polo pau.
all in all it's a good attempt, time consuming and if you are a fan of soft rolls and buns, you will probably make these again but since you're more into european multigrains and hard rolls and bread, you will probably move on and attempt the european version next.
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