While we were visiting Taiwan for the Holidays, my high school daughter retained her typical pickiness regarding food. One evening, after a delicious seafood dinner, which she barely touched, we swung by a convenience store in search of something she would eat. Surveying all of the food items, she finally settled on a couple of packaged pastries.
After making the purchase, she led the way to a low wall by Fisherman’s Wharf, where all three girls sat down to enjoy a treat. From one of the wrappers, she pulled a Pineapple Bun.
We all sampled that soft sweet roll. After that evening, whenever we stopped by a Seven-Eleven to grab a quick lunch, my daughter inevitably exited the shop with some kind of wrapped pastry—often a Pineapple Bun.
Fast forward four months to our coronavirus lockdown. Two or three times a week, you’ll find this same girl in our Georgia kitchen baking cookies or brownies for the rest of the family to enjoy. This week, she discovered a recipe for the Pineapple Buns she enjoyed so much in Taiwan. Shockingly, these delicious pastries contain no pineapple ingredients. How hard could it be to make them at home? Would they taste the same? There was only one way to find out!