I really like steamed cream cheese bread, so I decided to try it by making it myself.These are the result of much trial and error, so I am very proud of this recipe!While they're steaming, you don't want to keep opening the lid because the condensation from the lid will fall on to the dough, so after it they've steamed for 10 minutes, just take the lid off.When they're cold, just cover them in plastic wrap and microwave to warm them up again. They'll feel like they're freshly baked. Recipe by Komomomomo.

I experimented through trial and error to achieve the fluffiness and soft and chewy texture of store-bought steam buns.Thanks to the 2 eggs and yoghurt, I was able to get pretty close.If you fill the pot/frying pan with too much water in Step 3, the moisture will get into the buns, so be careful.Of course, it's best if you have a steamer.If you only have thin aluminum cups, line cocottes with them and then steam. For 8 buns. Recipe by Yuutama

I wanted to make fluffy steamed meat buns and sweet red bean paste buns at home. I felt like filling the buns myself.Since baking powder is added to the dough, be careful not to let the dough dry out. For the meat filling, I have posted this recipe,. Recipe by tommyPann

I’m on my journey to find the best recipe for steamed buns or mantou. This is so far the best recipe I ever came across. Very fluffy, not too sweet, just the right balance of flavor and texture.

I love fluffy steamed buns. After a lot of research , and finally completing this recipe, I decided to post it here.Now it has been over 10 years since I first introduced this recipe. It is scary how fast time flies .Be very careful not to let the surface of the dough dry out while it rises. Use a spray bottle to mist the dough, or a damp tea towel to keep the surface moist.Since the dough is slightly sweet, you can fill the buns with anko or another sweet filling. Try many different combinations. Recipe by Shunashuna

I wanted to add a touch of spring to my steamed buns.If the batter seems to be too thick at Step 3, adjust by adding milk gradually.You can add other kinds of jam and they will be delicious as well. Recipe by Benio

I made a brown sugar version of my plain steamed buns.All you have to do is stir it around and then put it in the steamer.If you don't mix the brown sugar in completely, the finished product actually looks really nice in my opinion.If using regular milk, increase the amount to 160 ml.If the finished dough seems be a bit hard, you can add in 10 ml more of milk. Recipe by milk*cocoa

This simple and basic steamed bun recipe can be adjusted for a variety of flavours.Once you add milk, transfer to steamer as soon as possible. Otherwise it won’t rise well.This has a soft texture so I recommend placing cupcake holders in ramekins or cups. Recipe by Ringono recipe

Gluten free Bao buns.

I love the steamed pork buns served at a certain famous restaurant, and I tried to recreate them several times. But they'd come out too wet because of too much liquid in the filling, or the dough would be too dry. Finally, I was finally able to make a version I was happy with. Here's the secret to successful steamed pork buns!It takes some time to make these, but it's important to let the dough rest properly to make it soft and fluffy. For 10 buns. Recipe by HIROMIKOSAN

I often used baking soda in the past, but the recipe turned out bitter, so I tried using baking powder instead. When I added kabocha, I ended up with a delicious springy steamed bun.The dough mixture will stretch a lot, but if you make it too thin, the bean paste will leak out after steaming. Keep the dough thick when wrapping the bean paste. For 20 x 4 cm sized buns. Recipe by mipon

I created this recipe because I wanted to make a not so sweet but light and delicious bread. I've repeatedly cooked this recipe every year in apple season since then.Adding brandy, rum, cinnamon, and butter to the apple will also be tasty.The apple doesn't have to turn translucent. I prefer a dark yellow apple color.Pears and pineapples instead of apple will be good as well. Recipe by Honey1972