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Steamed Bao Buns (Bread Machine Method)

Recipe by Jenn Giam Smith

  • Total Time~1 hour + 10 min
  • Yield8–10 bao buns 1x
  • DietVegetarian

Soft, fluffy steamed bao buns made easy using a bread machine to handle the kneading and first rise. This foolproof dough is perfect for classic bao fillings, sliders, or Asian-inspired sandwiches like my Asian-Style Po’Boys.

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5 from 3 reviews

Header image. Cooked, bao buns in a bamboo steamer basket, the lid leaning against the basket

Ingredients

Scale
  • 2 cups all-purpose flour (I recommend using the scoop and swipe method for consistent measuring)
  • 1 teaspoon instant yeast
  • 1 teaspoon double-acting baking powder
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 3/4 cup warm whole milk (about 110°F — warm to the touch, not hot)
  • Vegetable oil, for brushing and shaping

Instructions

Make the Dough (Bread Machine)

  1. Add the warm milk, sugar, and yeast to the bread machine pan. Let sit for 5 minutes, until the yeast looks foamy.
  2. Add the oil, flour, baking powder, and salt.
  3. Set the machine to the Dough cycle and start.
  4. Allow the machine to knead and complete the first rise. When finished, the dough should be smooth, soft, and slightly tacky but not sticky.

Shape the Bao

  1. Turn the dough out onto a lightly floured surface.
  2. Divide into equal portions (typically 8–10 pieces).
  3. Roll each piece into a ball, then flatten into an oval.
  4. Lightly brush one side with oil and fold in half to create the classic bao shape.
  5. Place shaped buns on parchment paper, cover loosely, and let rest for 20–30 minutes.

Steam the Bao

  1. Bring water to a gentle boil in a pot fitted with a steamer basket.
  2. Place buns into the steamer, leaving space between each one to expand.
  3. Cover and steam over medium heat for 8–10 minutes, until puffed and fluffy.
  4. Turn off the heat and let buns rest inside the covered steamer for 2–3 minutes before removing.

Equipment

Notes

Tips for Success

  • Do not lift the steamer lid while cooking — trapped steam is key for fluffy buns.
  • If buns collapse, they may have over-proofed or been exposed to sudden temperature changes.
  • Bao can be reheated by steaming again for 2–3 minutes.

Make Ahead & Storage

  • Refrigerate: Shape buns and refrigerate (covered) up to 24 hours before steaming.
  • Freeze: Steam fully, cool completely, then freeze. Re-steam directly from frozen until heated through.

Find it online: https://www.jenn-smith.com/recipe-steamed-bao-buns-using-a-bread-machine/