MethodMix ingredients from for water and oil skins separately in two bowls until combined. Cover with cling film and allow the dough to rest for 20 minutes.Roll the dough into a long log and divide into six small, equal portions – 10g for water-skin, 5 g for oil-skin.Flatten a portion of water dough and wrap in a piece of oil dough. Seal the edges. Place the dough seam side up and carefully roll dough into a thin sheet.Roll up the dough lengthwise and chill for 10 minutes.Carefully flatten the dough into a thin sheet and roll up widthwise to form a log. Repeat steps 3-5 until all dough balls have been used up.Rest the logs for another 10 minutes and roll the dough lengthwise (the final roll). Cut the dough half and use as wraps.Preheat oven to 165°C. And divide pineapple tart paste to small individual balls that weigh 4g each.Lightly flatten the dough to thin round sheets and use to wrap pineapple fillings.Seal the edges; place the dough seam side down, lightly flatten using your palm and make 6 small incisions on the edges (do not cut through the center)Lightly tweak the incisions 180 degrees to reveal the pineapple paste inside. The tweaking process will form “petals” that resemble a flower.Brush all “flowers” dough with egg wash and bake in oven for 40 minutes, until golden brown.