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Steamed bao buns

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Preparation time

25 minutes

Cooking time

30 minutes

Resting time

2 hours


12 buns





Product used


– 500g flour
– 25cl water
– 8g of 11g sachet Saf-instant® Baker’s dry yeast
– 9g salt
– 1 tablespoon sunflower oil


– steam basket, pressure cooker or steamer
– mixing bowl
– clean tea towel


1. Mix the flour, Saf-instant® yeast, oil, salt and water together in a mixing bowl. Knead well for at least 10 minutes until you obtain an elastic ball of dough of an even consistency.

2. Cover the dough with a tea towel and leave to rise for 1½ to 2 hours at room temperature. The dough should at least double in size.

3. Knock back and divide the dough to make 12 small buns of equal size, roll into balls and slightly flatten.

4. Place the small buns on a sheet of parchment paper in the basket of a steamer (that of a pressure cooker, a bamboo steamer basket or an electric steamer) and steam for 30 minutes.

For quicker cooking, and if you want to fill the buns after cooking, flatten the dough balls, cover with a circle of parchment paper and fold the dough back over to create a semi-circle. The cooking time should then be reduced to 10 to 15 minutes.


If you wish to enjoy the buns as the basis for a meal, fill with previously browned ground meat or with a meat confit. To do so, before cooking the buns, flatten the dough balls sufficiently to be able to fill them and then close by pinching the dough together, firmly sealing the dough around the filling.