Chinese Steamed Bread

READY IN: 4hrs 30mins




  • In a small bowl, sprinkle the yeast and sugar over a mixture of 1/4 cup water and 1/4 cup flour and leave for around 15-30 minutes.
  • Stir in the remaining water/ milk, flour, salt, sugar, pepper (if using) and oil.
  • Mix everything to a dough.
  • Turn it on to a floured work surface and knead it until it is smooth.
  • Return it to the bowl, cover it and leave it in a warm place for 2 1/2 to 3 hours or until it has tripled in size.
  • Punch down the dough with the back of your fist to flatten on a floured board.
  • Sprinkle the baking powder over and knead for a few minutes.
  • Shape the dough into 24 rolls.
  • Keep each ball on a wax paper and let it rise for another 30 minutes.
  • You can place these balls on individual pieces of wax paper so you can use these to place in the steamer too for easier handling.
  • Bring water in the bottom of a steamer to a boil first.
  • Then place the rolls in the steamer, leaving a 1-inch gap between them.
  • Cook in batches if need be.
  • Cook them for 10-15 minutes, or until they are firm and cooked through.
  • Do not turn the heat off before you lift the lid of the steamer as this causes blistering on the surface of the rolls.
  • Serve them hot.