From there, Lifepack workers shred the pineapple tops, mix them with recycled paper, and flatten them into sheets that are left out to dry under the sun. A machine then presses them into form.

While we left the dough to proof, we worked on a classic Hong Kong bread - the pineapple bun. The ingredients for these were exactly the same as the baguette, except there was also the flaky ...

Bake for about 20-25 minutes at 160 degree Celsius. Place one sponge on the plate upside down, remove the paper and spread the chopped pineapple over it in a layer. 4. Spread a layer of cream over ...