Chinese Steamed Buns Without Yeast (蒸饅頭)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

yeast

💰Cheaper: baking soda

Baking soda can be used for a quicker rise.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with unique flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola is cost-effective.

In this video, I'll be making soft and fluffy milk steamed buns without yeast.

Start with 300g all-purpose flour, 60g cornstarch, 60g sugar, 1/2 tsp salt, and 21g baking powder (double acting).

Add 1 tbsp cooking oil and gradually mix in 150ml - 200ml milk, starting with the lower amount.

Mix until the dough is no longer sticky to touch. Add more milk if needed.

Cover and rest the dough for at least 15 minutes.

Prepare a bamboo steamer or a metal pan steamer, ensuring not to overfill with water.

Make 8 square parchment paper pieces for the buns.

Divide the dough into 8 equal pieces and shape each into a ball.

Bring water in the steamer to a rolling boil.

Place the buns on the parchment paper in the steamer, ensuring they do not touch the sides.

Steam on high heat for 10-15 minutes depending on the size of your buns.

Leave the lid on for 2-3 minutes after taking it off the heat before opening to prevent wrinkly buns.

Serve soft and fluffy buns, optionally dipping in condensed milk or serving with custard.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens