Chinese Steamed Buns

Steamed Milk Bread Rolls

Soft, fluffy steamed milk bread rolls made with cream for a rich dairy aroma and tender texture. Similar to Cantonese-style sweet steamed buns, these rolls are lightly sweet and perfect for breakfast or snacks.

Total
Several hours
Steamed Milk Bread Rolls finished dish
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Quick Recipe Summary

Cuisine
Chinese
Category
Chinese Steamed Buns
Method
Steaming
Total Time
Several hours
Difficulty
Moderate
Main Ingredient
All-Purpose Flour

About This Recipe

Soft, fluffy steamed milk bread rolls made with cream for a rich dairy aroma and tender texture. Similar to Cantonese-style sweet steamed buns, these rolls are lightly sweet and perfect for breakfast or snacks.

Why You'll Love This Recipe

  • Written with clear home-cooking steps so the process is easier to follow from start to finish.
  • Breaks the method into manageable steps instead of assuming you already know the technique.
  • Uses gentle steaming, which makes the cooking process easier to control.
  • Gives the dish a clear milky flavor profile without making the method feel complicated.
  • Useful as a reference recipe because the steps explain both what to do and what to watch for.

Ingredients

  • 200g All-Purpose Flour
  • 40g Heavy Cream
  • 70g Water
  • 3g Instant Yeast
  • 20g Granulated Sugar

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust.

All-Purpose Flour

This ingredient helps define the flavor, texture, or structure of the dish.

Heavy Cream

This ingredient helps define the flavor, texture, or structure of the dish.

Water

This ingredient helps define the flavor, texture, or structure of the dish.

Instant Yeast

This ingredient helps define the flavor, texture, or structure of the dish.

Ingredients & Techniques Used in This Recipe

These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.

Technique

How to Steam Chinese Food

Understand Chinese steaming for fish, eggs, tofu, buns, and vegetables.

Step-by-Step Instructions

  1. Step 1

    Prepare the flour, sugar, yeast, heavy cream, and water.

    Steamed Milk Bread Rolls step 1: Prepare the flour, sugar, yeast, heavy cream, and water.

  2. Step 2

    Combine the flour, sugar, and yeast in a mixing bowl.

    Steamed Milk Bread Rolls step 2: Combine the flour, sugar, and yeast in a mixing bowl.

  3. Step 3

    Gradually add the cream and water while stirring until shaggy dough forms.

    Steamed Milk Bread Rolls step 3: Gradually add the cream and water while stirring until shaggy dough forms.

  4. Step 4

    Knead the dough until smooth, elastic, and no longer sticky.

    Steamed Milk Bread Rolls step 4: Knead the dough until smooth, elastic, and no longer sticky.

  5. Step 5

    Cover and let the dough rise in a warm place until doubled in size. The dough is ready when a finger poke leaves an indentation that does not spring back.

    Steamed Milk Bread Rolls step 5: Cover and let the dough rise in a warm place until doubled in size. The dough is

  6. Step 6

    Punch down the dough to release trapped air, shape into a ball, cover, and let rest for 10 minutes.

    Steamed Milk Bread Rolls step 6: Punch down the dough to release trapped air, shape into a ball, cover, and let r

  7. Step 7

    Roll the dough into a rectangle and lightly brush the surface with water.

    Steamed Milk Bread Rolls step 7: Roll the dough into a rectangle and lightly brush the surface with water.

  8. Step 8

    Roll the dough tightly into a log with an even thickness.

    Steamed Milk Bread Rolls step 8: Roll the dough tightly into a log with an even thickness.

  9. Step 9

    Gently flatten the log and cut it into evenly sized rolls.

    Steamed Milk Bread Rolls step 9: Gently flatten the log and cut it into evenly sized rolls.

  10. Step 10

    Place the rolls on parchment-lined steamer trays and proof for about 20 minutes until noticeably puffy.

    Steamed Milk Bread Rolls step 10: Place the rolls on parchment-lined steamer trays and proof for about 20 minutes

  11. Step 11

    Steam over boiling water for 10 minutes. Turn off the heat and let the rolls rest in the covered steamer for 3 more minutes before opening the lid.

    Steamed Milk Bread Rolls step 11: Steam over boiling water for 10 minutes. Turn off the heat and let the rolls res

Cooking Tips

  • Heavy cream gives these rolls a rich milky flavor and extra softness. Knead until the dough is smooth and glossy for the best texture. Allow both the first and second rise to complete properly before steaming. After steaming, keep the lid closed for 3 minutes to prevent the buns from collapsing due to sudden temperature changes.

Serving Suggestions

  • Serve it with steamed rice when you want a simple Chinese home-cooked meal.
  • Serve with a stronger stir-fry, braised dish, or dipping sauce to balance the gentle texture.
  • Steamed dishes are best when served hot, before condensation softens the surface.

Recipe Card

Soft, fluffy steamed milk bread rolls made with cream for a rich dairy aroma and tender texture. Similar to Cantonese-style sweet steamed buns, these rolls are lightly sweet and perfect for breakfast or snacks.

Ingredients

  • 200g All-Purpose Flour
  • 40g Heavy Cream
  • 70g Water
  • 3g Instant Yeast
  • 20g Granulated Sugar

Method

  1. Prepare the flour, sugar, yeast, heavy cream, and water.
  2. Combine the flour, sugar, and yeast in a mixing bowl.
  3. Gradually add the cream and water while stirring until shaggy dough forms.
  4. Knead the dough until smooth, elastic, and no longer sticky.
  5. Cover and let the dough rise in a warm place until doubled in size. The dough is ready when a finger poke leaves an indentation that does not spring back.
  6. Punch down the dough to release trapped air, shape into a ball, cover, and let rest for 10 minutes.
  7. Roll the dough into a rectangle and lightly brush the surface with water.
  8. Roll the dough tightly into a log with an even thickness.
  9. Gently flatten the log and cut it into evenly sized rolls.
  10. Place the rolls on parchment-lined steamer trays and proof for about 20 minutes until noticeably puffy.
  11. Steam over boiling water for 10 minutes. Turn off the heat and let the rolls rest in the covered steamer for 3 more minutes before opening the lid.

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