Going through a chinese baking phase so that my food gets eaten, but these de-lovelies I found were in want of a touch more sugar I think. Will adjust for next time. However, as a first attempt, the parentals were very pleased at the reduced sugar content. A bit of background before I get into this, Bor Lor Bau's are a staple of chinese bakeries. They are called "pineapple" (bor-lor) buns (bau) because they have the funky pattern that look like pineapple. Occasionally you will see recipes with a tiny touch of crushed pineapple in the mix, but I suspect that may have been the result of a rogue trade descriptions officer. This particular recipe was extracted from a newspaper recipe my new sort-of-cousins-in-law supplied. The triple rise was also a helpful hint from their dad. As for most chinese cakes, I have little clue why the ingredients are as they are. I mean, milk powder, custard powder and 1 piddly teaspoon of carnation milk?? What do these things DO?? By the way, th