Very chill jam buns from Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries (page 79) by Kristina Cho

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute milk for heavy cream.

  • Saltbun on April 15, 2026

    Pretty tasty! It absolutely does taste just like milk bread and jam, aka breakfast (I mention this because I was momentarily caught by surprise when I took a bite, then thought about it and realized it made sense). Echoing other comments about halving the jam. A ton spilled out when I rolled it. Give yourself extra time too. It took a lot longer than I expected to make get the mashed potato consistency for the tangzhong, but it was my first time so I may have been doing it wrong

  • JuneHawk on January 06, 2024

    Delicious. Next time I would use less jam and chill the rolled dough for a bit before slicing it.

  • organicgirl on February 28, 2022

    Next time would reduce the amount of jam - could use 1/2 or 3/4 cup

  • Astrid5555 on January 19, 2022

    Devoured by my teenage sons and their class mates. Not too sweet and quite quick to make.

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