I Made Soft Fluffy Steamed Buns From Scratch

I’ve been eating these every other day! Here’s how to make these fluffy steamed buns with that perfect QQ texture.

You can also make a whole batch and pop them in the freezer! I usually just steam them frozen for around 20 minutes and they taste just as good.

You can find the recipe for these these right here:

Ingredients:

1 cup + 2 tbsp warm water
1 1/4 tsp active dry yeast
500g all purpose flour (a little over 4 cups of flour)
2 1/2 tbsp sugar
1/2 tbsp oil

Steps:
1. Add sugar into warm water and stir until completely dissolved.
2. Add yeast into lukewarm sugar water mixture. Do not stir, and let sit for 10 minutes. You should see bubbly foam form on top.
3. Slowly add yeast mixture into flour while stirring continuously. Add oil and form into dough.
4. Move dough onto a floured surface and knead until smooth, or use a stand mixer. If kneading with hand, you can rest the dough under a wet towel for 2 - 3 minutes in between to help make kneading easier.
5. Put dough in a bowl and cover with a wet towel. Rest for 5 - 10 minutes.
6. Lightly flour workspace and roll out the dough into a rectangular shape. Use pastry brush to lightly coat surface water and fold inwards into thirds. Repeat this step for 3 to 4 times.
7. Brush surface of dough with water and roll tightly into a log shape, making sure it’s completely sealed.
8. Cut into smaller pieces and rest each piece on top of parchment paper or wax paper.
9. Let dough proof for 20 minutes.
10. If using a steamer, start steaming with cold water on high heat. Once water starts boiling, lower to medium heat and steam for 10 to 15 minutes. Turn off the heat and open the lid just enough for steam to escape for around 3 - 4 minutes.

Excited for you all to try this at home!

Connect and stay updated with me here :)

Music via Audio Network & Warner Chappell

[nolife]

Turn on subtitles for the end of video :)

[-l-]

When she smiles infront of the camera, I smile aswell, idk why, her smile is cute.

[wellthen]

So I tried the recipe, and it turned out great!! Thank you Inga :) For those who already tried it but buns turned out different, or those who never tried it yet, I have some tips:

Dead yeast - Your yeast might be dead if there's no foaming or bubbling, and it could be dead if it's expired and kept opened for too long. Without the alive yeast, the dough won't double and become soft and fluffy. (NOTE: If you think your yeast is dead, it could just need more time to activate. Wait for 15 - 20 minutes. If there's absolutely no foam or bubbles, it's dead. Throw the mixture away because why waste the other precious ingredients lmao. My mixture had minimal foaming, but it still expanded so please be cautious.) Also, your yeast could be alive but cold water killed or could kill it. The water used can't be boiling hot or cold. It should be warm enough that you can feel its warmer temperature, but shouldn't be hot till your finger hurts touching the water.

Over kneeding/Under kneeding - I kneeded for around 8 minutes before putting in the oil and kneeded for 3 more minutes. Overkneeding would cause a effect on flavor AND texture. It would be dense, rough, and probably very odd-tasting. There's really no way to fix over-worked gluten, but you can let it rise and proof a little longer to loosen it up. Underkneeding would cause the dough to collapse while steaming because of the under-worked gluten. This can be fixed easily if you're still kneeding the dough. Just kneed until you reached 10 minutes. Kneeding is so important as without it, the dough would come out as a sad blob. It would lose its strength and structure.

Not using the exact ingredients/Not following the instructions exactly - This seems like a stupid topic to touch, but it is really, REALLY, REALLY important to watch the video and read the recipe throughly. Don't modify the recipe if you never made it before. Every ingredient in this recipe makes up the dough. Don't leave out the oil and sugar, don't substitute (UNLESS you have to), don't change it. If you want to use a different kind of flour, do it after you actually tried the recipe. If you want to add salt, do it after you tried it. No one can confirm the results if you change it.

More notes:

1. I mainly followed the video as to the recipe in the description, because it's slightly different.

2. Inga never really specified how much water you should add into the steamer, but you could add 2 inches of water. This recipe gave me 2 batches, so if you also have 2, add a few more cups of water. Don't add too much though, as the water isn't cooking the buns, the steam from the water is lol.

3. If you're measuring the ingredients in cups, spoon and level the flour!!! Don't pack it in! If you do, there will be too much flour compared to the metric measurements. Fluff around the flour with a spoon and spoon it into the cup. Then scrape off excess flour with a butter knife.

I hope these tips helped, and don't feel discouraged to make the buns, they are really easy and simple if you kind of know what you're doing :D

[davinly]

Her voice is so calming 🥰❤️ and the buns look so good I’m going to try and make it like her

[reveri]

She’s like a casual chef. She does things and they always come out amazing.

[taggdsensei]

When she says it smells sooo good and places the steamed bun near thr camera, i honestly expected to smell something. 🤦‍♂️

[moonoodledoodle]

Fluffier than my gudetama stuffed plushie

[hanhbonnie]

lots of love from Vietnam <3 I'm desperately in need of a good recipe to make steam buns. I've failed in attempting to make these 3 times already. You're the best Inga!

[dominicyang]

I’m not Taiwanese but I do eat that often as a hungry 12 year old Korean. Sometimes with with bean paste of meat fillings!
Love your videos!

[vrnwssx]

When you're excited you sound like an animated character or a Disney princess but when you're more calm I find your voice sooo soothing and pleasant to hear

[genner-vincenthodgson]

Hi, I just wanted to say I come back to this video every time I make bao or mantou.
I have a lot of food and texture aversions and I make this quite often because I love the flavor and texture.
I would also like to mention that kneading the dough by hand for 13-15 minutes does wonders for my previously non-existent biceps! Thank you so much for sharing this recipe, I really love it

[lottiedoyle]

I bought a steamer and made these this week, they were delicious!! Thank you! I've been craving them for months and can't get to the place I used to buy them.
My kids were equally as thrilled!

[isabellaawang]

made these last night💕 they came out so good my grandma was so proud and my family devoured I was so happy since it was my first time making them. I missed that taste of fresh mantou🥺

[dacreauz]

I will definitely try all of Inga's recipe right after I gather all the ingredients. And after quarantine here in the Philippines 🇵🇭. 😊

[disgr_ace]

My favourite little detail about this video is Inga’s shirt 😂

[kyrahumpartzoomian]

This was absolutely amazing! Your energy is so calming and infectious. I’m not the best cook but I’ve always loved steamed buns and never thought I could make them myself. This recipe seems so easy and the way you delivered it made me feel confident to try it myself someday! I loved your little interjections about how it made you think of your family and childhood. Food is one of the things that brings us together no matter how far apart we are, and it’s something that is so great to remember and see when we can’t be so close to each other right now. Thank you for this wonderful video ❤️

[syoomik]

After I watched your video, I decided to make these since it looked relatively easy. Turned out sooo great! Thank you so much for the recipe!

[jeremiaseitl]

In Austria we have something similar to this but it is filled with plum jam(powidl) and we call it germknödel
Germ meaning yeast and Knödel meaning something like dumpling and we usually eat it with melted butter and grounded poppy seeds...

[natelarz]

i made these and they turned out amazing!! little tip, when adding the sugar to the water, add some salt too. it enhances the flavor and is amazing !! thanks for the recipe :)

[jay_deluxxe]

I search the reciepe so long time, thank you! As I was a childhood, my in school Bestfriend was from China and she give me someday to try it to eat. Now, many years later, I think about it again and was searching how it called, because I know it was not so much ingredients. But I didn't know the name from it. Aww, I must try it! 😍🥰👍 Thank you! Greetings from Germany!