Reviewed: May 8, 2012

I read somewhere that you can wrap the bamboo steamer cover in a small towel before putting on top for the 15 minute steaming and that will stop the condensation dripping on the buns while they steam. You can use any kind of meat or dessert filling. A BBQ pork or shredded coconut in a custard, etc. THAT IS MY FAVORITE.....

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Reviewer:

DebbieGville

Cooking Level: Intermediate

Reviewed: Apr. 3, 2012

The best ones I have ever made and had. Don't need to leave the buns in the steamer too long at all. Too much steam (moisture) will ruin the outside texture of the buns. I did not add the 1/4 cup flour with the yeast. It turned out perfect though!

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Reviewer:

M&M

Cooking Level: Intermediate

Home Town: Taipei, Taipei, Taiwan

Living In: Kennesaw, Georgia, USA

Reviewed: Jan. 23, 2012

This recipe produces very traditional and homely steam buns. It is a little different from what I am used to and I am wondering if rice flour can be used instead of all-purpose flour or a combination would work to produce the white fluffy steam buns I get back at home.

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Jan. 19, 2012

Very good. After I made this recipe for many times, I figured out the easiest way. I mix the first 4 ingredients together first but don't have to let it stand for 30 min. Keep adding all the rest of ingredients and kneed. Devide the dough into 6-8 pieces (depents on how big you wanna make a each bun) and stuff with meat etc. Now let it stand for a while until the dough is doubled in size. Then steam for 15-18 min. depends on the size of the bun. It's easier and tastes the same.

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Reviewer:

Nobuko

Cooking Level: Intermediate

Reviewed: Nov. 30, 2011

OUTSTANDING

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Reviewer:

aggieguy06

Reviewed: Nov. 26, 2011

Pretty good recipe but still not as fluffy as I was looking for.

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Reviewer:

chocolots

Cooking Level: Intermediate

Home Town: Daly City, California, USA

Living In: San Francisco, California, USA

Reviewed: Oct. 17, 2011

I did two batches of baos. I added water and the exact sugar amt. the recipe called for in the first batch. I replaced water with milk and added 4 table spoons of sugar in the second batch. The second batch turned out to be more fluffly and closer to the original baos I had from home (Taiwan). For fillings, I seasoned some grounded beef and finely chopped green onions with sesame oil, white pepper, soy sauce and salt. To be adventurous, I also use italian sausages for fillings too! To make some sweet treat, i melted some chocolate chips and spread it onto a flat dough and rolled it up to make a chocolate buns! They are all very delicious!

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