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Steamed Buns&Baos

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What you need


2 1/4 tsp. active dry yeast
1 tbsp. granulated sugar
2/3 cup milk

1 1/2 cups + 3 tbsp. bread flour
1 tsp. salt
1 tsp. yeast
1 tbsp. granulated sugar
1/8 tsp. baking soda

You can also enjoy your steamed Buns&Baos if you suffer from coeliac condition! Modify the recipe: 100g cornflour, 150g cornstarch and 290g milk.

*Remember: all flour types are different. If you notice that your dough is sticky, add one or two more tablespoons of water to the dough.

Así puedes prepararlo


    1. Organising. Place all the ingredients for the leaven in a cup: the yeast, sugar and milk. Set it aside at room temperature.

    2. Adding together. In the Lékué bread-maker or a bowl, add the dry products: the flour, salt, sugar, yeast and a pinch of baking soda. Now add the leaven mixture to the dry ingredients.

    3. Kneading. Mix by hand until you have a smooth, elastic dough. If you notice that the dough is sticking to your hands too much, spread a little oil and/or flour onto them.

    4. Resting time. Cover the dough with a cloth and leave to stand for about 40 minutes in a place free of drafts.

    5. Boiling. Boil water in a pot that the Lekue Bun Steamer can nest inside of.


    4. Shaping the bread rolls. Divide the dough into 10 pieces of approximately 40g and leave to stand for about 15min.

    5. Filling. Take a rolling pin and gently roll the dough into an even layer. Put the filling in the center and take oppsite sides of the dough, pull them above the filling and pinch the together. Continue to do that until the filling is sealed.

    6. Cooking. Once filled, place the 5 balls in the part of the steamer without holes. Steam them for 10 min.


    4. Forming the bread rolls. Press each ball of dough down with the palm of your hand.

    5. Cooking. Fold the bread rolls in half, place them in the part of the steamer without holes and steam them for 10 minutes.

    6. Filling. Once steamed, slice or pull the center open and then add the filling you want.

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