How to Make Soft Fluffy Asian Steamed Buns Every Time – You can now make soft fluffy Asian Steamed Buns at your very own kitchen and important tips you need to know to make ULTRA SMOOTH steamed buns.
How to Make Soft Fluffy Asian Steamed Buns Every Time (Bao Zi)
BASIC CHINESE STEAMED BUNS
Soft and fluffy steamed buns are favorite and well-loved food by many across Asia. The steamed buns can be filled with nothing (plain), sweet or savory filling. Before I started cooking at the kitchen, making steamed bao was never on my list. I could easily go out and got as many as I wanted. I can get soft fluffy steamed bao zi here in Minnesota too, but making them have been on the list for the longest time since I started this food blog and I finally decided to hop on it!
*Recipe is updated on 12/18/2018 after rounds and rounds of testing. Finally, I can achieve the ultra smooth surface on the steamed buns with even softer cake-like texture using cake flour, proofing the dough only once, and shaping technique that is totally a game changer*
WHAT MAKES SOFT AND FLUFFY STEAMED BUNS?
1. The flour you use
*Update 12/18/18*: I prefer to use cake flour instead of the combination of all-purpose and cornstarch. The bleached cake flour gives whiter steamed buns while the unbleached cake flour gives slightly yellowish buns, but equally delicious.
Before I updated the recipe with cake flour, it used to use a combination of all-purpose flour and cornstarch. While they are soft, but everyone in the family loves the cake flour version. It’s softer and more cake-like and not spongy and airy.
This is just the example of the cake flour I use. You can use whatever brand of cake flour you like.
2. Oil
Like in many cases, the oil helps to make the dough soft and not dried out (sort of like a moisturizer)
3. Yeast
The yeast helps to leaven the bao. I used to add baking powder to the recipe too, but I found that the texture of the buns are too spongy and I prefer the soft fluffy cake-like texture, besides, you have yeast, you don’t need the baking powder, it’s kinda an overkill IMHO. I recommend using instant yeast instead of active dry yeast because it saves times and the proof faster too. BUT, I understand that some people still prefer to use active dry yeast, which will work for this recipe too (refer to recipe card’s note). Some people said instant yeast gives a stronger yeasty flavor compared to active dry yeast. It’s really a matter of preference I suppose. I don’t feel like the steamed buns taste yeasty. You be the judge and follow your preference
4. Kneading
I remember back in my grandma days when stand mixer or bread maker wasn’t available yet, the big bulk of the task of making soft fluffy and smooth steamed buns lie on the kneading the dough. Lots of kneading! If you have a stand mixer to knead the dough for you, then that’s really good!
WHICH INSTANT YEAST TO USE
There are so many kinds out there and the naming can be quite confusing. I’m not going to elaborate about yeast here, but just to share with you what you need to know within the context of this post.
FOR THIS RECIPE (low sugar content): I like this SAF Instant Yeast (Red Label). This instant yeast can be used for all kind of doughs, from bread, steamed buns, to refrigerated or frozen dough. It works very well. It’s suitable for dough that is not sweet. This recipe only calls for 3 teaspoons of sugar per 300 grams of flour.
IF YOU PLAN TO INCREASE SUGAR AMOUNT: Yeast can thrive with a bit of sugar, but too much sugar can inhibit their activities. If you plan to use the amount of sugar of 10% or more of the flour weight (10% of 300 grams is 30 grams of sugar or more), use this SAF Instant Yeast (Gold Label). It works so much better for sweet dough.
You can definitely use whatever instant yeast or even regular active dry yeast if you like, just know that once you increase that sugar amount, the yeast will work much slower and will take much longer to proof the dough.
HOW TO MAKE ULTRA SMOOTH STEAMED BUNS
Smooth like baby bottom 🙂
I’ve been getting some questions from my readers that their steamed buns come out not smooth even after pushing out all the air. I have inconsistent result sometimes with the steamed buns being not smooth. Here are some tips I’ve learned after making probably 6 batches of steamed buns in one week:
1. ONLY PROOF ONCE
But wait, you used to say that we must proof the steamed buns TWICE! The first proofing in this recipe is to let the yeast to do its work by fermentation and leavening the bread. The second proofing is to punch out most of the air created by first fermentation and also to let the yeast does its work again. This will help the steamed buns to hold its structure later. While there are some truths to that statement, proofing the dough twice does make the dough stronger and more resistant to collapsing due to temperature changes, BUT, I found that no matter what I do, if I overproof the steamed buns, they come out not smooth, even when the buns appear to be smooth when I shape them!. In conclusion, ONLY PROOF THE DOUGH ONCE!
HOW TO PREVENT OVERPROOFING THE BUNS? Most likely your steamer won’t be able to accommodate all at one go. You may need to steam in 2-3 batches, which means, the rest of the batches will sit longer and continue to proof while waiting for the steamer. Not good for the buns! Here’s what you can do: Make sure the cover them with plastic wrap and then place them in the refrigerator to slow down the yeast activity or halt it all together until they are ready to be steamed
2. SHAPING TECHNIQUE
This is the part that really helps to achieve that ultra smooth and “tall” steamed buns. I learned about this shaping technique from a youtube video by Michael Lim. A lifesaver!!
I RECOMMEND WATCHING THE VIDEO IN THE RECIPE CARD AS YOU SCROLL DOWN BELOW BEFORE MAKING THE STEAMED BUNS
3. WRAP THE LID OF STEAMER WITH A CLOTH
The condensation collected on the lid will drip back to the steamed buns and create burn spots. By wrapping the lid with a cloth, you easily preventing this from happening
TOP TIPS YOU NEED TO KNOW BEFORE MAKING STEAMED BUNS
1. You can definitely use active dry yeast, but I like using instant yeast now because I save me one step 🙂
2. Instead of using warm liquid (milk or water), I start with room temperature liquid. That way, the yeast doesn’t work immediately while you are trying to shape the buns. It helps a lot not to have all those air bubbles while shaping
3. Only proof the dough once and do not proof for too long, it will probably take about 15-20 minutes (usually not longer than that, but don’t go by time) for the dough to rise to about 50% of its original size and they are ready to be steamed. How do you know if the buns are done proofing? They won’t increase in size by much, but when you lift it up, it’s light and airy, no longer dense like a dough, then they are ready to be steamed
4. The shaping technique is the key in making this steamed buns ultra smooth (I recommend watching the video above on how to shape it ultra smooth before making!)
5. Steam the buns on LOW heat. Medium and High heat will make the buns not smooth and expand to the side. I set the fire to low now. I used to do Medium heat and the results weren’t consistent, sometimes I got smooth buns, sometimes I didn’t. But I always get smooth buns when I steam on LOW heat
6. Let the steamed buns rest in the steamer for 3 minutes before opening the lid so your steamed buns won’t collapse and shrink
FREQUENTLY ASKED QUESTIONS ABOUT HOMEMADE STEAMED BUNS
I have made steamed buns for A LOT in the past few months and I’ve learned from some of the flops to share with you and hopefully, you don’t have to go through the same.
1. WHY DO HOMEMADE STEAMED BUNS ARE YELLOWISH IN COLOR?
This is the question I was asked often when it comes to making steamed buns at home. If you use the premixed steamed buns flour that you bought from the store, the result usually is white in color. The answer is because of the flour. The flour has been treated or bleached to give you that white result. I like to use bleached cake flour (low gluten content).
2. DOES ADD VINEGAR TO THE STEAMING WATER HELP TO WHITEN THE STEAMED BUNS?
I tried that before several times and the answer is No. I thought it would work some magic, but it didn’t happen.
3. DO WHITE STEAMED BUNS TASTE BETTER?
Not necessarily. Don’t let the color fools you. Just because you produce some yellow buns, they can still be soft, fluffy and delicious! The color doesn’t really affect the taste.
4. MY STEAMED BUNS COLLAPSE OR COME OUT WRINKLY
-Overproofing
Yes, over proofing is a problem too. When you let it proof for too long, it will weaken the dough and when you steam it, it will collapse and cause that wrinkle and the buns will spread to the side making them look wide and flat.
-Air bubbles and not shaping them smooth
Make sure you push all the air bubbles out after the first rise. Re-knead the though few times and then shape the buns. Make sure the surface of the buns are smooth or they will come out well..not smooth after steaming.
-Steaming over medium-high heat
When I steam the buns over medium-high heat, they always come out wrinkly. But once I adjust the heat to medium-low (almost low), the buns come out smooth.
-A sudden change in temperature
This is less likely the cause for severe wrinkles on the steamed buns, but the sudden change in temperature may sometimes cause the steamed buns to retract and sometimes even collapse and shrink causing the wrinkles once they cool down completely. Let them stay in the steamer for 3 minutes after you turn off the steamer.
-Another culprit usually is the filling inside the buns. Too much moisture in the filling will make the bun wrinkles and collapse too.
WHAT CAN YOU EXPECT FROM THIS SOFT FLUFFY ASIAN STEAMED BUN RECIPE?
1. If you stick to the instructions, you should be able to recreate these soft fluffy steamed buns at home every time and ULTRA SMOOTH TOO!
2. The steamed buns are soft, fluffy with cake-like texture.
3. This recipe can be used for other typed of steamed buns that are filled with savory or sweet fillings such as these:
Dou Sha Bao
Char Siu Bao
Pumpkin Flower Steamed Buns
Momofuku Steamed Buns
Just to mention a few!
HOW TO STORE AND REHEAT STEAMED BUNS
Storing: If you make extra and plan to store them, place them on a baking sheet, not touching each other, and then put the entire tray inside the freezer for about 1 hour. They will harden, but not completely frozen yet. Transfer to a freezer bag and they will not stick to each other anymore. Try not to keep for more than 1 month.
Reheating: They can go straight from freezer to steamer. Steam on medium-high heat for 5 minutes
So, yes you can still make soft fluffy steamed bao buns without any premixed flour and with just a few basic ingredients you probably already have at home! They won’t be as white as the ones in dim sum restaurants, but you won’t be disappointed either!
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How to Make Soft Fluffy Asian Steamed Buns Every Time (Bao Zi)
Ingredients
- 300 gr cake flour About 3 cups, plus more for dusting. See note 2
- 4 gr Instant yeast About 1 1/4 tsp, see note 1
- 3 tsp sugar
- 1 Tbsp cooking oil
- 1/4 tsp salt optional
- Start with 150 ml (about 1/2 cup) milk or water (room temperature) plus more to dab the buns later
Instructions
- Place the flour, instant yeast, sugar, and cooking oil in a mixing bowl. If you are using a stand mixer, use a dough hook attachment. Gradually add in milk or water. You may need more than 150 ml or not. Add more teaspoon by teaspoon until the dough comes together and continue to knead for 5 minutes. If you are kneading by hands, about 10 minutes until the dough is no longer sticky and smooth. Then add in the salt and continue to knead until the dough is smooth again
Shaping into ultra smooth round buns:
- Lightly dust your work surface with cake flour. Not too much. If you use a silicon pastry mat, you may not even need to dust with flour. Divide the dough into 12 equal portions. Keeping the dough covered and work with one dough at a time
- Roll the dough into a long strip
- Fold it like this
- Roll it into a long strip again and try to push out any air or bubbles if any. Repeat this process 2 more times
- Roughly roll it into a ball and then flatten with your palm into a circle
- Tuck the edge into the middle with your finger and then press with the palm of your hand and continue with this tuck and press motion until you go around all the edge about 2 rounds at least. Please refer to my short video to make more sense
- Then roll the dough into a smooth round ball in between the palm of your hand or as I did in the video. REALLY make sure the dough is smooth. If you going to fill the buns with filling, flatten the dough with your palm and then use a rolling pin to roll it out to form a circle about 4-5 inches, with a slightly thicker middle part. This is to support the weight of the filling. Don't roll the dough too thin. If you roll the dough too thin, the filling might make the steamed buns "wrinkle" later when you steam then gather the sides to enclose the bun and pinch to seal. Flip the bun so the seam side is down now
- Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming
- Place on a piece of parchment paper. Lightly dab the surface of the bun with some milk using your finger to smooth the surface. Loosely cover with a saran wrapper or clean kitchen towel to prevent drying. Work with another dough and do the same
- Let the dough rise at room temperature. If it's winter where you are, you can use your oven "bread proof" function to let them proof in there, or simply turn on your oven to lowest temperature and then turn off and after 15 minutes, place the shaped buns in there to let them proof. They won't necessarily double in size, but at least puff up to about 50% of original size. This may take about 15 mins at warm temperature. Do not overproof your dough
Steaming:
- Most likely your steamer won't be able to accommodate steaming all buns at one go. You may need to steam in 2-3 batches, which means, the rest of the batches will sit longer and continue to proof while waiting for the steamer. Not good for the buns! Here's what you can do: Make sure the cover them with plastic wrap and then place them in the refrigerator to slow down the yeast activity or halt it all together until they are ready to be steamed
- Bring the water in your steamer to a boil. Wrap the lid of your steamer with a kitchen towel to prevent moisture dripping back on the steamed buns as this will create "burn" spots
- LOWER THE HEAT TO LOW (Yes, I type this in caps so you don't miss it!). Place the buns in there, leaving about 1-inch space in between and steamed on LOW heat for 8 minutes for medium buns like this
- After 8 minutes, turn off the heat. DO NOT OPEN THE LID of the steamer. Let the buns sit there for 3 minutes like this. The buns will not sink or wrinkle due to the sudden change in temperature
Cooling:
- Remove the buns to wire rack to let them cool down. This is to ensure the bottom of the steamed buns will not be wet and soggy
Storing:
- If you make extra and plan to store them, place them on a baking sheet, not touching each other, and then put the entire tray inside the freezer for about 1 hour. They will harden, but not completely frozen yet. Transfer to a freezer bag and they will not stick to each other anymore. Try not to keep for more than 1 month
Reheating:
- They can go straight from freezer to steamer when you ready to eat them. Steam on high heat for 5 minutes and they are as good as new
Video
Notes
- You can use active dry yeast, but make sure to rehydrate the yeast in water or milk with 1 tsp of sugar. It will dissolves and be all foamy, about 10 minutes. If it's not, your yeast is not longer good. You can add the rest of the sugar into the dough later
- You can also use 255 gr all-purpose flour (about 2 1/2 cups) + 45 gr (3/8 cups) cornstarch (or Chinese wheat starch (not wheat flour)) if you don't have cake flour. The texture is not really the same. Both are soft, but using cake flour has an even softer cake-like texture, which I like.
love making steamed buns I haven’t added baking powder
It has been a long time since I make bao. Your post makes me want to make it again soon!
Steamed buns are my favorite! and i loved the designs you have tried out with them- pure fun!
i love the crab shape pao!! you’re so skillful 🙂
LOL! I watched the video on youtube on how to make that one! ;b
Thanks for this pao recipe. Will definately give it a try! I’m thinking this pao served with sticky pork belly.. Yum! 😉
yumboo! I’ll eat it with pork belly for sure, dip them into the sauce. OMG! haha!!
This is a great recipe, thanks so much! My only issue: The skin of the finished bao (after steaming that means) always shows tiny bubbles although I make sure to knead the dough very well after the first proofing. The skin also looks absolutely smooth before I steam the bao. Do you have any idea what could cause those bubbles?
Hi Tadaima,
Do you remember if you steam the buns over high heat probably? or if any water or condensation dropped on the bun during steaming?
I’m more than a little obsessed with perfecting this recipe. I fell in love with Bao about 5 or 6 years ago and have made at least 20 batches. My wife says I need Baozi Anonymous to deal with my addiction. Lol.
I have tried many different combinations of dough and fillings and I would love to compare notes!
-Chef Chris in Iowa
Hi Chef, Ha..ha…Baozi anonymous! That’s a good one! You know…I’m also still continuing to perfect this recipe too. I’d love to hear what’s your favorite combination of dough so far 🙂 I haven’t tried a combination of all-purpose flour and Chinese wheat starch. I’ve seen someone uses it and plan to try it when I get a hold of wheat starch. Then there’s also Hongkong Bao flour that I’ve yet to try too.
I changed the flour to Cake flour after reading this recipe. It was indeed soft. Although, I still had some issues with the dough having this glossy outside with some air bubbles. I might have to try again.
Hi Ariel, try the shaping technique I share in the post (if you haven’t already) and make sure to start with room temperature water when you make the dough so the yeast doesn’t work too quickly while you are shaping the dough.
Hi!
I’m curious if I’m just missing the actual combining of ingredients for this recipe? Does the 3 tsp of divided sugar get added all at once? Is there a specific order and way to add the ingredients together? From what I see the method just starts at kneading the dough.
I made these the other day and just combined everything at once–they came out quite dry, so I’m trying to troubleshoot.
Thank you!
Hi Tess, somehow that part of the instruction was missing after I updated the post. It must have accidentally got deleted or something, sorry for the inconvenience. I’ve updated the recipe. Basically with instant yeast, you don’t have to dissolve it in water, so you can put everything in a mixing bowl and then gradually add in liquid (milk or water), I stated 150 ml to start with, you may need to add more until the dough come together and continue to knead for 5 minutes with stand mixer or 10 minutes by hands until the dough is really smooth.
Hi, I love the finished look of your buns! I just recently made my first steamed buns and would love to practice with filling. I looked at your other steamed bun recipes with fillings but wasn’t sure how this recipe would affect those. Should I proof the buns only after I added the filling? Please advise! Thanks
Hi Vinni, yes you proof the buns only after you added the filling. You follow the basic recipe until the shaping into smooth bun part no.7 and then flatten the dough with your palm and then use a rolling pin to roll the sides thinner to form a circle with a thicker middle part. This is to support the weight of the filling. I hope this helps.
Very good post., will definatetly try it. I have few questions.
1). You have to wait for 1-2 min before removing them. Mmm… sound like I have to turn off the heat and then turn it back on for the next batch. Am I right? Is there a better way to do it?
2). Regarding the storage, do I need to bake them first?
Thanks.
Hi Hajjar,
1. Yes, you need to turn off the heat and then turn it back on for the next batch. It does sound a bit inconvenient to be honest, but I haven’t found a better way to do this 🙂
2. You steam all of them first, let them cool down, and then you can either store in the refrigerator or in the freezer for longer storage. If you are going to store in the freezer, place them on a baking sheet not touching each other and let them freeze for about 1 hour then after that you can transfer to freezer bag (save more space) and they won’t stick to each other anymore
Hi Marv,
I tried the recipe with red bean paste. The result I get is not fluffy like yours. Mine seem stiff and doesn’t seem as smooth as yours. https://imgur.com/iokLoQr
Not sure what I did wrong.
Hi Hajjar,
What kind of flour you use and did the buns puff up a bit (proof) before you steam them?
I am using cake flour, and yes it look a bit bigger than original before I steam it.
Okay, so at least we know the yeast is working. But you mentioned “stiff”, did the bun have a tough texture? Now I’m also wondering about the level of heat when you steamed this. It has happened to me several times when I steamed on medium heat, they come out not as smooth like the ones you show on your photos, but when I lower the heat close to low, they come out smooth.
Hi! Made these tonight. Absolutely lovely. Is there no salt in the recipe? Thank you!
I also let the dough proof as I went to the gym for an hour. After an hour I shaped them and let them proof for 15 minutes. Steamed for 15 min. took them out and ate them. The buns were super smooth, soft and pillowy. Next time I’ll add a little salt to the dough for boost in flavor.
Hello there, there’s no salt in the recipe, but you can definitely add it if you want too. Thank you for letting me know. Glad to know that you still have smooth buns after proofing the buns twice!
Mmm..it was a bit stiff and not fluffy.
Thank you for the excellent tips! I have 2 questions, please:
1. I want to make the buns which are sort of folded over with a gap where to insert filling after steaming – do you think I should shape as you instructed and then perhaps push a chopstick through one side to make a gap or just flatten the dough slightly into an oval and gently fold it?
2. I need to prepare the buns ahead of a dinner party – do I understand correctly that should I prepare and proof the buns and stick them in the refrigerator in the morning, the proofing will be halted? Should I then steam them directly from the fridge or allow them to come to room temperature first?
Thank you very much!!
Hi Katya,
1. You can use a chopstick or insert a parchment paper in between. Actually, I have tried it without either one and just fold over after roll into oval shape, and I can still open up the buns to sandwich a filling in between after. It’s up to you.
2. Make sure when you put them in the fridge to halt the proofing, you cover it well with plastic wrap or they will dry out and develop a “crust”. Let the buns come to room temperature before you steam them. What good questions you have!
Good luck with the party! Please let me know how they turn out for you if you have the chance to do so.
Hi! Can I have the measurements in cups and tea/tablespoon, please?
Hi Sharon, I’ve updated the recipe accordingly. Hope it helps!
Hi!i make my method it have baking powder and my surface some smooth and some crack how to make to smooth all and how many time to steam a big steamedbuns?
Hi Vinny, I don’t use baking powder in my steamed buns recipe. I don’t think it’s necessary because the yeast is already doing what it supposed to do, leavening the steamed buns. You can watch the short video in this post on how I smooth the buns and my tips on how not to overproof the buns and to steam the buns on low heat. All these will help to have steamed buns with smooth surface. If I may recommend you read the post if you haven’t already,it will help a lot I think!
If I were to fill these buns with custard, when would I do it? Should I fill them then proof or proof then fill?
Hi! I want to fill my buns with custard, but I’m not sure when I should do that. Should I proof then fill or fill then proof?
Hi Jenny, You will fill the buns and then proof them. Only one proofing needed, and then next step would be steaming.
How long does it take to proof the buns until they are 50% bigger in size? You mention how to proof them but not how long?
I would say about 15-20 minutes, but don’t go by just the time too because it also depends on how warm it is, etc. But roughly about that time frame
I only have active dry yeast available. Could you elaborate what extra steps is necessary when using active dry yeast instead of instant yeast?
Thanks.
Hi Nils, you can rehydrate the yeast in water or milk with 1 tsp of sugar. It will dissolve and be all foamy, about 10 minutes. If it’s not, your yeast is not longer good. You can add the rest of the sugar into the dough later. I hope this helps.