steamed buns

The BEST Bao Buns

water

milk

active dry yeast

tbsp avocado, vegetable or canola oil

all purpose flour (use blenched flour

tsp baking powder

tsp salt

Combine warm water, milk, active yeast, sugar and oil. Whisk to let yeast and sugar to dissolve then let it sit until years activate, about 5 to 10 minutes.

Meanwhile combine flour, sugar, baking powder and salt in a stand mixer. You could make with your hand too if you prefer.

Pour the wet ingredients to dry ingredients mixture. Start on a low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Keep kneed for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl.

Take the dough out form the hook and form as a ball. Place back to the mixing bowl, cover with a plastic wrap and let it rise in a warm place until it becomes triple size, about 2 hours. Let it sit longer if needed.

Place the raised dough on a working surface. Roll out the dough 1/4-inch thick. Sprinkle four is not necessary but if you do, use as minimum as possible.Cut the dough 3 1/2-inch circle with a ring mold or glass (I used a wine glass). This recipe will make 14 o 16 baos.

Lightly brush or spray oil on one surface of the baos and fold in half as a half moon shape. Gently press each bao with a roller and place on a parchment paper or coffee filter lined steamer. Cover with a lid and let it rest for additional 30 minutes.

Meanwhile, bring water to boil on a wok or steamer pot. Carefully place the steamer with the baos on top of boiling water wok/pot. Make sure water is not touching the baos. Cover and steam for 8 to 12 minutes. When they are done cooking, tilt the lid tiny bit for a slow air circulation about 2 to 3 minutes before open the lid. Spray some water on coffee filter to prevent the dough from sticking. You can serve this bao as a side or make sandwich! Enjoy!

Thank you for the recipe!  It is absolutely the best bao buns I’ve made and it’s so easy,  so light and very very fluffy!  My friends were very impressed!

@Vivian, it could be the type of flour you used. This happened to me with so many dough recipes in the past because the flour my family buys is higher protein/gluten content. Read this blog post about types of flour and protein content! Helped me so much with making a softer dough: https://redhousespice.com/homemade-dumpling-wrappers/
Could also be not enough rest time or yeast didn't activate properly??

OMG! First time I made this and they are perfect! Family is happy too saying even though we’re in complete lockdown we are still travelling the world... Thank you so much xx

I made this recipe for my family tonight. We're Cambodian and call this type of bun, Nom Bao. This is truly authentic tasting, and very much like my Mom's. I love the fluffiness, and softness of these baos. Perfect amount of sweetness. I'm only disappointed that I didn't double the recipe!! My kids devoured every piece and finished it all.  I made it exact to the recipe. I've already written this recipe down into my recipe book. It's a keeper. Thanks so much!

These were so yummy! I used different filing ingredients, but the Bao was amazing, so soft!!

These were amazing! LIght, fluffy and delicious. Your trick to keep them from sticking works like a charm. Thank you so much!

I love bao buns but never thought it was possible to make them at home, until now! They are as soft as a pillowy cloud and melt in your mouth. Your recipe and tricks are spot on. Thank you so much 😊

I kept waiting for my store to restock frozen ones, but it was taking so long I decided to make it myself. Your recipe stood out because it looked so fat and fluffy, not flat and dense. You were right - it’s foolproof and delicious. I don’t think I’ll buy the premade ones ever again! Thank you.

Such a fan if this recipe. Can you tell me the model on your kitchen stand mixer?  It’s on the bottom of the unit's base and back of your stand mixer. I need to get one strong enough to knead so it doesn’t break.

These were amazing! First time making them, will never use another recipe!  Came out better than I’ve ever had in a restaurant.  Thank you so much! 😊

I’ve made these twice. They are so perfect! Please don’t take this as a criticism, it’s just my modification- I followed instructions to the T, with the exception of this: instead of rolling out the dough and cutting into rounds, I divided the dough into 17 equal size balls (using a food scale) so there is no wasting of dough or re-rolling dough. Steamed for 10-12 minutes. They were delicious and fluffy and just the right amount of sweetness! So tasty with pork floss, or alone, or used for bao tacos. Thank you so much for sharing this!

Hi I rarely leave comments but I really want to thank you for this amazing easy to follow recipe!! I substituted sugar with maple syrup and added corn starch to make up for the wet/dry ingredients of sugar. It turned out so amazing and fluffy and just delicious !!! Thank you soooooooooo much !!!!!!!

These were so easy to make and my whole family loved them! Boa Buns for the win!

https://content.jwplatform.com/videos/E9CzEhVM.mp4

Bao Buns

How to make the perfect, soft and fluffy steamed bao buns with step-by-step photos. Follow these tips and tricks to make the perfect homemade bao buns, perfect for filling with your favourite ingredients.

Steamed Bao Buns

300 g (2 cups) plain flour (all-purpose flour) or bleached flour

g (1 cup) cornflour (cornstarch)

caster sugar (super-fine sugar)

yeast yeast

baking powder

180 ml (3/4 cup) warm water

60 ml (1/4 cup) vegetable oil, plus extra

Measure all of the dry ingredients into a large mixing bowl or the bowl of an electric stand-mixer (if using).

Measure the warm water and oil into a measuring jug. The water needs to be a bit more than lukewarm to help activate the yeast, but it shouldn&#8217;t be boiling hot.

Using the dough hook on medium speed, mixing the liquid ingredients into the dry ingredients. Depending on the type of flour which you have used, you might need more or less liquid that than stated in the recipe.

Once you have a sticky dough, continue kneading the dough on medium speed until it becomes soft and smooth to touch. This should take about 10 minutes using the stand-mixer on medium speed, or about 5 minutes by hand.

Once the dough is soft and smooth, I recommend kneading it by hand for a few more minutes on the kitchen benchtop.

Place the ball of dough back into the (clean) mixing bowl.

Place the bowl somewhere warm for about 60 to 90 minutes for the dough to rise and double in size.

To prepare the buns

Once the dough has doubled in size, punch it back and knead it by hand for about 5 minutes to release any air bubbles in the dough.

Then roll out the dough until it is about 1 cm in height.

Use your hands to rub some oil onto the surface of the dough.

Use an 8 cm (3 inch) cookie cutter to cut out rounds from the dough.

Place these rounds onto a small sheet of baking paper &#8211; I like to use plain white cupcake wrappers which I flatten with a rolling pin.

Fold over each round and then use a rolling pin to gently flatten the dough to form the bun shape.

Place all of the shaped buns onto a large tray, cover with a tea towel, and place in a warm place for about 30 minutes for the buns to rise again. After this time, the bao buns should have puffed up slightly.

To shape the buns

Meanwhile, prepare the steamer on the stove (see Kitchen Notes below).

Steam the buns in batches for 10 to 12 minutes, or until they are puffy and soft, and cooked all the way through.

To steam the buns

I remember you making these on Instagram and just thought wow! I’m so glad you finally posted this recipe, I can’t wait to try it!

This is the best recipe for bao buns!! I made it on the weekend using all-purpose flour. The color was not very white but the taste was spot on and my family thought they were great. If I use the Chinese bleached flour for making buns, do I need to change anything in the recipe or is it a simple substitute for the all-purpose flour?

I made these tonight and they where great. I did add my own tweaks to kinda make it my own, but I did roll them a little too thick.... next time I’ll make sure they’re thinner! Thanks for the recipe.

Wow, making these bao buns was easier than I thought! And they tasted so delicious - my family was super impressed! I used all-purpose flour and they turned out perfectly. I’m going to try again this weekend with Chinese bleached flour. Thanks for your helpful tips!!

Made these last night and they barely rose! I then looked at other recipes online and they had more baking powder in them. The taste was spot on, but they were chewy and thin, not fluffy. Also when I folded them over before steaming, they stuck together and where hard to open.

Wow! Easy to follow recipe, my first and very successful bao buns made in lockdown :) I was born in Taiwan but raised in Oz and now living in London. It’s so expensive to eat Bao’s at restaurants but now I know how to make it!

Mine have turned out a yellow colour not white like yours what could this be from ?

Great recipe! Had a craving for bao buns but everything has been closed in Australia during the lockdown. I was really impressed with how these buns turned out. Served them with my mum’s marinated pork belly ha ha! Tasted amazing. Thanks for the easy to follow recipe.

Hands down best recipe for bao buns! I used the flour from the Chinese grocery store for a more authentic taste and colour. Defs making this again!

Wow! Thanks for the easy recipe. They tasted better than any bao buns I have ever bought! Love your Asian recipes and can’t wait to try more.

Wow, great recipe! Definitely worth the effort. Trying your bbq pork tomorrow with the leftover buns.

Amazing recipe! I finally found yeast and this was the first recipe I wanted to try. The buns were the best I’ve ever tasted!

This recipe is a keeper! I also tried David Chang’s recipe when his cookbook first came out but I wasn’t particularly fond of his recipe and never tried it again. But I loved your step by step instructions here and your bao buns are totally authentic in taste! I feel so inspired now! Can’t wait to make these again and also try more of your recipes.

Awesome recipe! My bao buns were so fluffy and delicious. I’m also Vietnamese and just love your blog!

Thank you for this recipe. I followed the instructions and it turned out great.?? Soft, chewy and tasty..

Thank you for the easy recipe! My first time making bao buns and they turned out perfect. Can’t wait to try more of your recipes. P.S. Do you also have a recipe for steamed buns with pork and egg filling? Thank you!

This is the only recipe I use from now on, works perfectly! Thank you for the clear instructions and the tips &amp; tricks :)
Making Gua Bao tonight!

Love this no-fuss simple recipe. I found out that kneading until smooth &amp; elastic is the key to getting white fluffy buns. Thanks!

Such a solid recipe, I've made these bao at least 3 times already. I used regular sugar since I haven't been able to find castor sugar lately. It's great for leftover sweeter meats, I've used leftover (Passover) brisket, jerk chicken, and this time honey garlic roasted duck. Serve with quick pickled red onions, pickled daikon radices and carrots, and kimchi. A great way to stretch out leftovers a little bit further when you cannot handle repetition.

I love Bao Buns and always thought it was complicated to achieve. This Recipe was Excellent with step by step notes. Made it so easy to try my hand at it. Results were perfect and yummy.
Thank you!

Made these today and buns turned out great but I do have a question... What should the consistency of the dough be after it’s kneaded in a stand mixer for 10 minutes? My dough was smooth but it was quite stiff! After it doubled in size, rolling out the dough was a mega workout! What happened? Regardless, the buns steamed and puffed up like restaurant style. No complaints from the family but I can’t move my arms now. Haha! Any suggestions?

Awsome, I will be 51 on thanksgiving and this is first time I ever made anything like this, thank you MIKECHENX you rock

Learn how to make Instant Pot Steamed Buns (bao or baozi; Chinese: 鮮肉包子). Fluffy, soft, &amp; slightly sweet bao buns wrapped with aromatic, juicy, &amp; flavorful filling. These Chinese steamed pork buns and beef buns are so deliciously satisfying to eat!

Instant Pot Steamed Buns

all purpose flour

(8 grams) baking powder

fine table salt

granulated sugar

instant yeast

250 ml (1 cup) 108°F (42°C) lukewarm water

(37.5 grams) vegetable oil

(454 grams) ground beef

(60 grams) large egg

garlic (, grated)

(7 grams) ginger (, grated)

(15 milliliters) regular soy sauce

(5 milliliters) dark soy sauce

(6 grams) oyster sauce

⅛ teaspoon (0.2 grams) five spice powder

⅛ teaspoon (0.3 grams) ground white pepper

½ teaspoon (3 grams) table salt

½ teaspoon (1.8 grams) ground cumin powder

½ cup (125 milliliters) cold water

green onion (, finely sliced)

(10 milliliters) roasted sesame oil

(454 grams) ground pork

(14 grams) ginger (, grated)

Make Bao Dough

Make Bao Dough: In a large mixing bowl, add 500g all-purpose flour, 2 tsp (8g) baking powder, 5g fine salt or table salt, and 25g granulated sugar. Mix them very well. Add in 6.25g instant yeast, and make sure to mix them very well. Push all the flour mixture to the side by creating a well in the middle. Gradually pour 250ml (108°F/42°C) lukewarm water and 2½ tbsp (37.5g) vegetable oil into the well, then mix the flour mixture until blended to form a relatively dry dough. *Note: The dough shouldn&#039;t stick to the hand too much once it&#039;s fully mixed. *Pro Tips: Make sure all the flour is mixed in. Depending on your flour, you may need another tablespoon (15ml) of lukewarm water. However, be careful not to add too much additional water. The dough should not feel sticky. Form a large ball with the dough. *Pro Tip: If the dough is a bit hard to knead, cover the dough and let it rest for 5 - 10 minutes. If the dough is soft enough to knead, proceed to step 2.

Knead Bao Dough

Knead &amp; Rise Bao Dough: Knead the bao dough for 8 - 11 minutes until the dough is relatively smooth. *Pro Tip: You can use a stand mixer to knead the dough. It should take roughly 6 - 8 minutes. Form the dough into a ball shape, then place it back into the original large mixing bowl. Cover it with a damp kitchen towel or food wrap.Place the mixing bowl in a warmer part of your kitchen, then allow the dough to rise for roughly 45 minutes - 1 hour.

Make Bao Fillings

Make Bao Fillings: Finely slice the green onions. Use a microplane grater to grate the garlic and ginger directly into the mixing bowl.a) Pork Buns Filling: In a large mixing bowl, mix together 1lb (454g) ground pork, 1 (60g) large egg, 3 grated garlic cloves, 2 tsp (14g) grated ginger, 1 tbsp (15ml) regular soy sauce, 1 tsp (5ml) dark soy sauce (optional), 1 tsp (6g) oyster sauce, ⅛ tsp (0.2g) five spice powder, ⅛ tsp (0.3g) ground white pepper, and ½ tsp (3g) table salt.b) Beef Buns Filling: In a large mixing bowl, mix together 1lb (454g) ground beef, 1 (60g) large egg, 2 grated garlic cloves, 1 tsp (7g) grated ginger, 1 tbsp (15ml) regular soy sauce, 1 tsp (5ml) dark soy sauce (optional), 1 tsp (6g) oyster sauce, ⅛ tsp (0.2g) five spice powder, ⅛ tsp (0.3g) ground white pepper, ½ tsp (3g) table salt, and ½ tsp (1.8g) ground cumin powder.When the filling ingredients are well mixed, mix in ½ cup (125ml) cold water one third at a time (around 42ml each time). *Pro Tip: Let the filling fully absorb the water before adding in more water. Add the finely sliced green onions and 2 tbsp (10ml) roasted sesame oil to the filling mixture, then mix well. Cover the filling mixture with food wrap, then place it in the fridge.

Make Dough Balls

Make Dough Balls: Your dough should be almost double in size now. Stick your finger into your dough and it shouldn&#039;t bounce back that much. Place your dough on a clean surface. Deflate the dough by pressing on it. Fold the dough a few times, then divide it into 16 equal pieces. Each piece should weigh around 50g. Form each small dough into a ball shape. Place the 16 dough balls on a plate, then cover them with a damp towel to prevent the dough from drying out.

Roll Bao Dough

Roll Bao Dough: Lightly dust your work surface and rolling pin with flour. With the lower part of your palm, flatten the dough into a circular shape by pressing down on the dough ball. Roll the flattened dough 2 - 3 times with a rolling pin. Rotate the dough 90 degrees and roll the dough for another 2 - 3 times. *Note: The dough should look like a circle at this point. 2 Methods to Roll Bao Dough: Roll the edges of each dough so the center is thick while the edges are thin. Method 1: Use your rolling pin with an outward rolling motion to flatten all the edges to thin them out. Method 2: Rotate the dough with one hand while using the rolling pin to thin out the edges. *Note: Each round dough should be roughly 5&quot; in diameter. Dust both sides of dough with flour to prevent them from sticking onto one another. Place the flattened bao dough on a plate, then cover it with a damp towel.

Add Filling to Bao Dough

Add Filling to Bao Dough: Take out the meat filling from the fridge. Place a round dough on your left hand. With a spoon, place 34g - 36g meat filling in the center of the round dough. Flatten out the filling a little.

Wrap Bao

Wrap Bao: Your right thumb should be on top of the round dough and your index finger should be on the outside. Use your right index finger to fold and pinch the edges against your right thumb. Rotate the dough as you fold the edges. Make sure to keep the filling inside the dough with your left thumb. *Note: You can also use the left thumb to help with the folding. Close the hole on top by using the same folding method.

Rest Bao

Rest Bao: Place the assembled steamed buns into a steamer basket with parchment paper at the bottom. Let the steamed buns rest for 30 minutes before cooking. *Note: If you&#039;re not cooking the bao immediately, place them in the fridge.

Cook Bao in Instant Pot

Cook Bao in Instant Pot: Method 1 (Small Batch): 8&quot; bamboo steamers will fit in a 6 quarts Instant Pot. Add 1 cup (250 ml) of cold water and a trivet in Instant Pot. Place the steamer basket on the trivet. Close the steamer basket lid if you&#039;re using a bamboo steamer. Close the Instant Pot lid, then turn Venting Knob to the Sealing position. Pressure cook at High Pressure for 4 minutes, then Natural Release for 10 minutes. Open the lid carefully. Method 2 (Big Batch): Stack the bamboo steamers into tiers, then batch cook them and freeze for later. For 6 quarts Instant Pot: use 10&quot; bamboo steamers. For 8 quarts Instant Pot: use 10&quot; or 12&quot; bamboo steamers. Fill Instant Pot&#039;s inner pot with 2 cups (500ml) of water. Bring the 2 cups of water to a rapid boil with the &quot;Saute High&quot; function or &quot;Steam&quot; button. Carefully stack the bamboo steamers on top of the inner pot. Make sure the bamboo steamer&#039;s lid is closed properly. Steam the bao for 20 minutes, then turn off the heat.

Serve

Serve Steamed Buns: Your Instant Pot steamed buns are ready! Serve the piping hot Instant Pot Bao with some tea on the side. :D

Some inspirations and ideas about how to customize plain Chinese steamed buns at home

Cocoa Steamed Buns and Dried Cranberry Buns

all-purpose flour

sugar

clean water

g red kojic rice powder

cranberries

cocoa powder

In two separate bowls, mix the two dough ingredients together. And continue kneading for 10 to 15 minutes until smooth and elastic. If you have not made Chinese steamed buns and are unfamiliar with the process, please check this post for detailed information about how to make a dough.

Cover with wet cloth and wait for the first proof until the dough becomes double in size. This process may need 2-3 hours in summer days and 4-6 hours in winter. If your room temperature excess 28 degree C, place the dough in cooler places.

When the dough is almost double in size, transfer to a lightly floured board and then knead the dough forcefully for around 4-7 minutes until smooth again. This process will decide whether the buns can be smooth in surface.

Shape the dough into a long log around 5cm in diameter and then divide into 8 equal portions. Roll the two ends portions into small round buns (just for a better shape) and leave other portions the original condition.

To make cocoa steamed buns

Roll the dough into a large rectangle around 20cm long and 10cm wide. Then sprinkle the dried cranberries evenly on the wrapper. Leave around 10cm to two long edges empty. Then roll the wrapper up to form a long log. Tide the two ends carefully. Divide into eight portions too.

To make buns with dried cranberries

Set up the steamer and place the buns in. To prevent the buns sticky to the bottom, you can either brush some oil on the bottom or lined the steamer with paper. Add cool water in wok and put the buns in the steamer to steam. Cover the lid and rest for around 10 minutes to 20 minutes (this is called second proofing and can let the bun softer.) A better solution tested by me is to turn on the fire and heat until steams begin to go up. And then turn off the fire immediately, wait for another 10-15 minutes and restart the fire.

Use high fire or medium fire to bring the water to a boiling and continue to steam for around 20 minutes after the water boils depending on the size of your buns.

Remove off the fire and wait for around 5 minutes before opening the lid.

How to steam soft buns

Steamed scallion buns (hua juan 花卷) are delicious flower rolls made of a light and fluffy dough layered with green onions that is twisted and steamed.

Steamed Scallion Buns

all-purpose flour (about 2.5 cups)

instant yeast (1 teaspoon)

granulated white sugar (1 teaspoon)

salt (1 teaspoon)

lukewarm water (2/3 cup)

scallions (green onions)

salt

vegetable oil

In a large mixing bowl, whisk together all the dry ingredients including flour, yeast, sugar, and salt.

Add water and stir well to combine until no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with a spatula. (Lukewarm water and sugar “wakes up” the yeast and speeds up the fermentation, which helps build up gluten strength).

Transfer the dough onto a clean and lightly greased surface and knead the dough until the dough ball is smooth, about 6-8 minutes. You can rest the dough covered in the mixing bowl for 5 minutes and continue kneading until smooth.

Cover the bowl with plastic cling wrap and let dough rise at room temperature (preferably in a warmer area) for 1 hour until doubled.

Prepare the dough:

In a small mixing bowl, add scallions, salt, and oil and stir well to combine. Set aside.

Prepare the filling:

Use a rolling pin to roll the dough into an approximate 12x9-inch rectangle. Use a silicone brush and brush the scallion filling evenly on top.

From the long side of the rectangle, fold the dough in to the 2/3 mark. Take the other long side and fold it in on top, to form a three-layer rectangle approximately 12x3-inches in diameter.

Use a pizza cutter or knife to cut the rectangle crosswise into 12 even strips (about 1-inch wide). Make sure all the layers are cut through.

Take two strips at a time and stack them up together. Use a chopstick or straw to press down lengthwise in the centre to create an indentation. Hold the two ends and gently stretch it a little.

Hang the end side over a chopstick (the side without the indentation), and pinch the two ends together. With the other hand, rotate the chopstick in a full 360 degree circular motion to twist the bun into a coil. 

Repeat with the rest of dough strips to form 6 shaped buns

Shape the buns:

Prepare to steam the buns by adding some water into a large cooking pot and placing a fitted steamer basket on top. Lightly oil the steamer basket and line it with parchment paper to prevent sticking during steaming.

Place the buns into the lined steamer basket and cover with the lid. Set it aside, and let the buns rise for 25 to 30 minutes before cooking. You don't need to wait till the buns double in size, as they will rise further during steaming.

Turn the stove on to medium heat and bring the water to a boil. Steam the buns for 15 minutes (covered) over boiling water . Turn off the heat and leave the buns in the steamer for another 5 minutes before uncovering or removing from the steamer. This will help prevent the buns from shrinking due to temperature drop.

Steam the buns:

Cotton soft, puffy and fluffy steamed buns or mantou. This Chinese steamed buns recipe is easy, quick and 100% fail-proof, with only 20 minutes active time!

Steamed Buns - Mantou

350 g (12.3 oz. or about 2 3/4 cups) all-purpose flour

Add the milk, yeast and sugar in the...

Add the milk, yeast and sugar in the bowl of a stand mixer attached with a dough hook. Stir the mixture with a pair of chopsticks or a spoon.

Add the flour to the yeast mixture. Turn...

Add the flour to the yeast mixture. Turn on speed 1 and knead the ingredients until it forms a smooth dough, about 6 minutes. If the dough starts to "climb up" the dough hook, stop the stand mixer and push the dough down to the bowl.

Transfer the dough out and cover it with...

Transfer the dough out and cover it with plastic wrap and let rest for 5 minutes.

On a slightly floured surface, roll out the...

On a slightly floured surface, roll out the dough with a rolling pin, from bottom to top.

Turn the dough horizontally and roll from bottom...

Turn the dough horizontally and roll from bottom to top.

Continue to roll out the dough to form...

Continue to roll out the dough to form a 14x10" rectangle.

Roll up the dough into a log, from...

Roll up the dough into a log, from left to right. Make sure you tuck and roll the dough so it forms a tight log.

Roll out the log a few times or...

Roll out the log a few times or until the surface looks smooth and reaches 12-inch in length.

Cut the dough into 8 equal-sized pieces using...

Cut the dough into 8 equal-sized pieces using a sharp knife. Transfer each dough to a 3x4"-inch parchment paper. You may roll each  dough into a round ball after cutting.

Place the dough into a steamer. Cover the...

Place the dough into a steamer. Cover the lid of the steamer and let rise for 60 minutes, or until the dough balls expand in size. Make sure you leave enough space between each dough ball so they don't stick together.

Add water to the bottom of the steamer....

Add water to the bottom of the steamer. You may add 1 teaspoon of Chinese white vinegar to make the steamed buns whiter. Cover the lid tightly.

Turn on high heat and steam for 10-12...

Turn on high heat and steam for 10-12 minutes, or until the dough expands to soft, puffy and fluffy steamed buns. Turn off the heat and serve the steamed buns warm. Dip with condensed milk if you like sweet steamed buns.

Combine warm water, milk, active yeast, sugar, and oil. Whisk to let yeast and sugar dissolve, then let it sit until yeast activates, about 5 to 10 minutes.

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Top Tags

The BEST Bao Buns

Steamed Bao Buns

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Cocoa Steamed Buns and Dried Cranbe...

Steamed Scallion Buns

Steamed Buns - Mantou

The BEST Bao Buns

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Hoisin Eggplant Bao (Chinese Steame...

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