Composition
The top of the pineapple bun (the part which is made to resemble a pineapple) is made of a dough similar to that used to make sugar cookies, which consists of sugar, eggs, flour, and lard. It is crunchy and is quite sweet compared to the bread underneath. The bread dough underneath is the same used in Chinese style Western breads, which is a softer and sweeter dough compared to Western breads. It is a popular with breakfast or afternoon tea.
Although it is known as "pineapple bun", the traditional version contains no pineapple. The name originated from the fact that its sugary top crust is cooked to a golden-brown color, and because its checkered top resembles the epicarp of a pineapple. It is very similar to the Japanese melonpan in its manner of cooking and in the fact that it is named according to its appearance.
Read more about this topic: Pineapple Bun
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—Vincent Van Gogh (1853–1890)
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—Derek Gjertsen, British scientist, author. Science and Philosophy: Past and Present, ch. 3, Penguin (1989)