After-school PB&J buns from Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries (page 60) by Kristina Cho

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Notes about this recipe

  • BachranBears on April 11, 2024

    These wound up delicious but were problematic to make. The amount of pb&j she calls for oozes everywhere and makes it impossible to seal the dough. Wound up putting half the amount in some and it worked better. All that said, we still loved them. Might try freezing little balls of the filling to wrap for the next time

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