Beijing food

Prep Time: 30 minutes  |  Cook Time: 15 minutes  |  Total Time: 45 minutes
Servings: 12-16 buns  |  Difficulty: Medium  |  Cuisine: Chinese

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1.5 teaspoons salt
• 1.5 teaspoons instant yeast
• 1 tablespoon vegetable oil
• 1 cup warm water
• Parchment paper squares

Instructions

1. Mix flour, sugar, salt, and yeast in a large bowl.
2. Add warm water and oil, knead until smooth dough forms.
3. Cover and let rise for 20 minutes until puffy.
4. Divide dough into 12-16 equal portions, roll into smooth balls.
5. Place each ball on a parchment square.
6. Let rest for 5 minutes uncovered.
7. Steam in a bamboo steamer or steamer basket over boiling water for 12-15 minutes.
8. Remove from heat and let rest 2 minutes before serving.

Tips & Notes

• Use warm water (around 110°F) to activate the yeast properly
• Don’t skip the resting period—it creates fluffy, light buns
• Parchment paper prevents sticking to the steamer
• Serve immediately while still warm for best texture
• Fill with char siu (BBQ pork), vegetables, or sweet red bean paste

Nutrition Notes

Steamed buns are a lighter alternative to fried breakfast items. They’re carbohydrate-rich and can be made healthier by adding whole wheat flour or filling with vegetables.