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Steamed Buns & Baos Dough




2 1/4 tsp. active dry yeast

1 tbsp. granulated sugar

2/3 cup milk


1 1/2 cups + 3 tbsp. bread flour

1 tsp. salt

1 tsp. dry active yeast

1 tbsp. granulated sugar

1/8 tsp. baking soda


Place all the ingredients for the leaven in a cup or bowl, whisk together and set it aside. 

In a large bowl, add the dry ingredients for the dough: flour, salt, sugar, yeast, and baking soda. Add the leaven mixture to the dry ingredients. 

Mix by hand until you have a smooth, elastic dough. If you notice that the dough is sticking to your hands too much, spread a little oil onto them. 

Once kneaded, cover the dough with a cloth and let stand for about 40 minutes in a warm place and free of drafts. 

Boil water in a pot that the Lekue Bun Steamer can nest inside of. 

If you want to make BUNS:

Divide the dough into 10 pieces of approximately 40 g each and leave to stand for 15 minutes. 

Take a rolling pin and gently roll the dough into an even layer. Put the filling in the center and take opposite sides of the dough, pull them above the filling and pinch together. Continue to do this until the filling is sealed. 

Once filled, place 5 balls in the part of the steamer without holes. Steam for 10 minutes. 

If you want to make BAOS:

Press each ball of dough in the palm of your hand to flatten slightly. 

Fold the pressed dough in half and place them in the part of the steamer without holes. Steam for 10 minutes.