Inspired by my grandmother’s kitchen (Angela Bartolome)
Ingredients:
- 3 cups (360g) all-purpose flour
- 2 tsp instant yeast
- 3 tbsp sugar (or less, for a more savory bun)
- ¾ cup warm water (about 100°F / 38°C)
- 1 tbsp neutral oil (optional, for softer buns)
- A pinch of salt
Instructions:
- Make the Dough
In a large bowl, mix the flour, sugar, and salt. Dissolve the yeast in warm water and
let it sit for 5 minutes. Add the yeast mixture and oil (if using) to the flour and mix
until a rough dough forms. - Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until
smooth and elastic. - First Rise
Place the dough in a bowl, cover with a damp cloth or plastic wrap, and let it rise in a
warm place until doubled — about 1 to 1.5 hours. - Shape the Buns
Punch down the dough and knead briefly. Roll into a log and cut into 8–10 equal
pieces. Shape each into a smooth bun or roll flat and fold for a traditional look. - Second Rise
Place the buns in a steamer lined with parchment paper. Cover and let rise again for
30–40 minutes, until puffy. - Steam
Steam over medium-high heat for 12–15 minutes. Turn off heat, but don’t open the
lid — let the buns sit for 5 more minutes to prevent them from collapsing.
🧈 To Serve:
Tear open while still warm and spread with a pat of butter. Let it melt into the soft center.
Enjoy with tea, congee, or just on its own — as I did when I was young, sitting by my
grandma’s side.
San Diego Chinese Women's Association 