I’m obsessed with these pillowy, snow-white steamed buns—they’re so soft, fluffy, and fragrant that I can eat several plain! This one-fermentation method saves time, and the buns turn out with a smooth, “water-glow” surface—let me share the easy recipe.
Contents
Why you’ll love this recipe
- Super easy & time-saving: No pre-fermentation needed—mix, shape, and ferment once for perfect buns.
- Fluffy & tender texture: The addition of lard makes the buns soft, moist, and fine-grained, chewier with every bite.
- No fancy ingredients: Uses self-raising flour (yeast included!)—no extra yeast required, great for beginners.
- Versatile: Enjoy plain as a snack, or pair with savory dishes—kid-approved and perfect for daily meals.
Ingredients
- 500g self-raising flour (contains yeast, no need to add extra)
- 1 tbsp sugar (enhances flavor and aids fermentation)
- 1 tbsp lard (keeps buns soft and adds richness)
- 270g warm water (30-35℃, for mixing dough smoothly)
Instructions
- Mix the dough: In a large bowl, add 500g self-raising flour, 1 tbsp sugar, and 1 tbsp lard. Gradually pour in 270g warm water while stirring with chopsticks to form flocculent pieces.
- Knead into a smooth dough: Knead the flocculent dough with your hands repeatedly until it becomes smooth and non-sticky (about 5-8 minutes). No need to let it rise—use immediately.
- Shape the buns: Place the dough on a clean surface. Roll it into a long strip, then cut it into evenly sized portions (each about 50-60g). Take one portion, fold it a few times, and knead into a round ball. Gently roll the ball between your palms to make it taller and smoother.
- Ferment the buns: Arrange the shaped buns in a steamer, leaving enough space between them (they’ll double in size). Cover the steamer tightly and place it in a warm spot to ferment until the buns are twice their original size—you’ll know they’re ready when they feel light when lifted.
- Steam the buns: Fill a pot with water and bring it to a rolling boil. Place the steamer over the boiling water, cover tightly, and steam on high heat for 20 minutes.
- Rest and serve: After steaming, turn off the heat and let the buns sit for 5 minutes (do not open the lid immediately—this prevents shrinkage). Open the lid, and you’ll have fluffy, snow-white “water-glow skin” steamed buns!
Frequently Asked Questions
- Can I substitute lard? Yes—use 1 tbsp vegetable oil or butter if you don’t have lard, though lard gives the best soft texture.
- What if my buns don’t rise? Ensure the fermentation environment is warm (around 25-30℃). If the room is cold, you can place the steamer near a heater or let it sit in a warm water bath.
- How to store leftovers? Cool the buns completely, wrap in plastic wrap, and refrigerate for up to 3 days. Reheat in a steamer for 3-5 minutes or microwave for 20 seconds to restore softness.
- Can I use all-purpose flour? Yes—but you’ll need to add 5g yeast to the all-purpose flour (since it’s not self-raising) and follow the same steps.
Fluffy "Water-Glow Skin" Steamed Buns (One-Fermentation Method)
I’m obsessed with these pillowy, snow-white steamed buns—they’re so soft, fluffy, and fragrant that I can eat several plain! This one-fermentation method saves time, and the buns turn out with a smooth, "water-glow" surface—let me share the easy recipe.Ingredients
- 500 g self-raising flour contains yeast, no need to add extra
- 1 tbsp sugar enhances flavor and aids fermentation
- 1 tbsp lard keeps buns soft and adds richness
- 270 g warm water 30-35℃, for mixing dough smoothly
Instructions
- Mix the dough: In a large bowl, add 500g self-raising flour, 1 tbsp sugar, and 1 tbsp lard. Gradually pour in 270g warm water while stirring with chopsticks to form flocculent pieces.
- Knead into a smooth dough: Knead the flocculent dough with your hands repeatedly until it becomes smooth and non-sticky (about 5-8 minutes). No need to let it rise—use immediately.
- Shape the buns: Place the dough on a clean surface. Roll it into a long strip, then cut it into evenly sized portions (each about 50-60g). Take one portion, fold it a few times, and knead into a round ball. Gently roll the ball between your palms to make it taller and smoother.
- Ferment the buns: Arrange the shaped buns in a steamer, leaving enough space between them (they’ll double in size). Cover the steamer tightly and place it in a warm spot to ferment until the buns are twice their original size—you’ll know they’re ready when they feel light when lifted.
- Steam the buns: Fill a pot with water and bring it to a rolling boil. Place the steamer over the boiling water, cover tightly, and steam on high heat for 20 minutes.
- Rest and serve: After steaming, turn off the heat and let the buns sit for 5 minutes (do not open the lid immediately—this prevents shrinkage). Open the lid, and you’ll have fluffy, snow-white "water-glow skin" steamed buns!
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