How to shape steamed bun(8ways)

by Book Recipe
how to shape steamed bun(8ways)

The steamed bun, made from wheat, is one of the most popular food in China. People shape the buns in various ways. Hamilton Beach bread maker is quite easy to use. Carefully designed to make bread-making simpler than ever. Kitchenaid is a great tool to make a professional bun. Rose bun is attractive and easy to make with a cutter.

When I was trying to make my own steamed bun several years ago, I failed so many times, even I consulted the pro and checked many recipes. When I open the lid I often see the dark and hard dough. There are many reasons:

how to shape steamed bun(8ways)

Steamed bun

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 450 grams of all-purpose flour
  • 250 grams of warm water(90-95 degrees F)
  • 1 tsp of yeast


Way #1

The yeast is not active. Test the yeast if you are not sure. Mix yeast with warm water (about 90-95 degrees, hot water will kill the yeast), and rest for some minutes, if you find a lot of bubbles on the top, the yeast is good.

Way #2

The flour is not fresh. This is my No.1 fail reason. I was very confused about why sometimes I can make but after a few months, I could not. Finally, I realized that I stored the flour for a long time, and my house is kind of moist when I use fresh flour, the problem is solved. Try to use all-purpose flour with less protein, but not cake flour, if you like puffy.

Way #3

The dough is not fermented well. Many people mix all the ingredients at a time to make it easier, but I mix about 20% flour, water and yeast, and ferment at the beginning as the start. For sure the bun tastes better. When the dough expands to 2-2.5 times the original size is enough, I won’t steam bun with over fermenting dough, I use the dough as the start for the future bun. In summer, the ferment is very fast, in winter you can put the container in a warm place to speed up. To tell the truth, ferment for a longer time on lower temperatures will result in better taste, just balance.

Way #4

The dough doesn’t rest for enough time before steam. After you put every dough into the steamer, wait until it’s bigger, just you can feel the change. Do not let them expand too much, or the texture would be rough.

Way #5

The burner is too strong. Once my friend complained she always failed the bun, I told her to set the burner between medium and high, which perfectly solved the problem.

Way #6

There are not enough steam. If the ventilation is not that good, the dough won’t get enough steam, one of my friends used a knife to enlarge the holes on the steamer, it worked.

Way #7

The dropping from the lid. I hate the dropping and used to wrap the lid with cheesecloth and kitchen towel. Now I found a 10-inch diameter bamboo steamer, which can just sit on my pot. I store the bamboo steamer in a very dry room, or it will get mold very soon.

Way #8

Another possible reason might be you open the lid too soon. Almost every poster will mention that wait for 3-5 minutes before you open the lid. I just follow the rule every time, but I still wish someday I could test it.


My recipe is for reference, please adjust the water and flour to make a soft dough.
Make sure the water in the pot is 2 inches deep at least
Set the burner between medium and high
Wait for 5 minute after you turn off the burner, then open the lid

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Recipe video

Well, you may find it’s kind of hard to make the bun, but actually, if you know all these tips you can make the same good buns.


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