Soft and fluffy steamed buns made in the traditional Beijing style.
55 minutes
Soft and fluffy steamed buns made in the traditional Beijing style.
Pillsbury Best Bread Flour
cups
Pillsbury Best All-Purpose Flour
cups
cups
teaspoons
Lukewarm Milk, lukewarm
cups
Lukewarm Water, lukewarm
cups
Lard, room temperature
tablespoons
1. Mix Dry Ingredients
Start by mixing the dry ingredients—bread flour, all-purpose flour, sugar, and baking powder—in a large bowl.
2. Add Wet Ingredients
Make a well in the center and pour in the lukewarm milk and water.
3. Blend in Lard or Peanut Oil
Gradually blend in the lard or peanut oil until you form a sticky but cohesive dough.
4. Knead the Dough
Once your dough is mixed, knead it for 12 to 15 minutes. The dough should transform into a smooth and elastic ball. If it feels too dry or too wet, adjust with small amounts of water or flour as needed.
5. Shape the Loaves
Shape the dough into small loaves about 3.5 inches long. Prepare some parchment paper by cutting it into squares, and cover the shaped loaves with a damp cloth to let them rest.
6. Steam the Buns
Place the loaves in bamboo steamers lined with the parchment paper. Steam the buns for 20 to 25 minutes.
7. Serve or Store
Serve the buns warm or let them cool completely before storing. If you plan to freeze them, wrap them well and they will stay fresh for up to 2 months. When you're ready to enjoy them again, simply re-steam until heated through.
The dough should be soft but not sticky, kneaded to a smooth and elastic texture, which is tacky to the touch without sticking to your hands.
Use fresh, active yeast and proof it in warm water with a pinch of sugar until frothy to ensure proper rise.
Use parchment paper or cabbage leaves to prevent sticking, steam in batches to avoid overcrowding, and start with cold water for better rise.
Avoid overfilling and ensure the filling is flavorful and adequately seasoned, with finely chopped ingredients if raw, for proper cooking during steaming.
Allow the dough to rest after kneading to relax the gluten, and give shaped buns enough time to rise, almost doubling in size, for fluffy results.
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