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What Are the Common Problems When Making Steamed Buns?

Release time:

2025-11-21

If steamed buns aren’t cooked properly, they’ll not only taste bad but also look unappetizing. But why do results vary even when using the same steaming method?

If steamed buns aren’t cooked properly, they’ll not only taste bad but also look unappetizing. But why do results vary even when using the same steaming method? Let’s break down the common problems and their solutions:

1. Wrinkled or Shrunken Skin
This may be caused by overly high-gluten flour, or over-fermentation. Sometimes it may also be caused by dough not rested before shaping.

2. Bubbles on the Surface
This may be caused by excessive humidity during proofing, trapped air during shaping, or water droplets falling on buns while steaming. The solutions could be reducing proofing humidity, pressing out air thoroughly when forming the bun, or steaming over high heat and avoid direct contact between water and bun surfaces

3. Tend to Stale, Harden, or Crumble Easily
The issues may be caused by poor-quality flour, insufficient moisture during shaping, or inadequate mixing. The solutions could be switch to all-purpose flour and use yeast improver, add an appropriate amount of water to the dough, or mix thoroughly to develop a gluten network.

5. Slow Fermentation
This may be caused by insufficient or inactive yeast, low dough temperature during kneading or inadequate proofing temperature, or excessive sugar, oil, or salt. The solutions could be increase yeast dosage slightly and store yeast in a cool place, use warm water for kneading, or reduce the amount of sugar, oil, and salt in the recipe.

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