Steamed Bun Dough

Steamed Bun Dough

Soft, pillowy dough that steams up bright white and tender for filled buns.

Total 2 hr 30 min Makes 16 buns Calories 120/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Wheat, Dairy

This basic steamed bun dough uses a mix of flour and a touch of sugar and oil to create a soft, slightly sweet crumb that stays tender after steaming. It's the foundation for bao, mantou, and other Chinese steamed buns, whether filled or plain. The dough is easy to shape and holds up well to a double rise before steaming.

Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 2 teaspoons baking powder
  • 1 cup warm water
  • 1/4 cup warm milk
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt

Method

  1. In a large bowl, whisk together the flour, sugar, and instant yeast.

  2. Add the warm water, warm milk, and vegetable oil to the dry ingredients and mix with a spoon or dough whisk until a shaggy dough forms.

  3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  4. Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

  5. Punch down the dough and knead in the baking powder and salt until evenly incorporated, about 3 minutes.

  6. Divide the dough into 16 equal pieces and roll each into a smooth ball, or shape as needed for your filling.

  7. Place each dough piece on a small square of parchment paper and set on a tray. Cover loosely and let rest until slightly puffed.

  8. Arrange the buns in a steamer basket, leaving space between each for expansion, and steam over simmering water until puffed and set.

  9. Turn off the heat and let the buns sit in the covered steamer for 2 minutes before lifting the lid, to prevent collapsing.

Rate this recipe

★ 4.8 (1)

Steamed Bun Dough

This basic steamed bun dough uses a mix of flour and a touch of sugar and oil to create a soft, slightly sweet crumb that stays tender after steaming. It's the foundation for bao, mantou, and other Chinese steamed buns, whether filled or plain. The dough is easy to shape and holds up well to a double rise before steaming.

2 hr 30 min 16 buns 120 cal

Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 2 teaspoons baking powder
  • 1 cup warm water
  • 1/4 cup warm milk
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt

Method

  1. 1

    In a large bowl, whisk together the flour, sugar, and instant yeast.

  2. 2

    Add the warm water, warm milk, and vegetable oil to the dry ingredients and mix with a spoon or dough whisk until a shaggy dough forms.

  3. 3

    Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  4. 4

    Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

  5. 5

    Punch down the dough and knead in the baking powder and salt until evenly incorporated, about 3 minutes.

  6. 6

    Divide the dough into 16 equal pieces and roll each into a smooth ball, or shape as needed for your filling.

  7. 7

    Place each dough piece on a small square of parchment paper and set on a tray. Cover loosely and let rest until slightly puffed.

  8. 8

    Arrange the buns in a steamer basket, leaving space between each for expansion, and steam over simmering water until puffed and set.

  9. 9

    Turn off the heat and let the buns sit in the covered steamer for 2 minutes before lifting the lid, to prevent collapsing.