100% Whole Wheat Steamed Buns Recipe (Chinese Tangzhong Baozi Dough) - All Purpose Veggies (2024)

For all the lovers of Chinese Steamed buns who need a healthy excuse to eat more steamed buns, here’s a simple and perfect Whole Wheat Steamed Buns Recipe that is made with 100% whole wheat flour. The key step in this recipe is preparing the tangzhong, a simple mixture of flour and hot water that softens and hydrates the whole wheat flour before it's added to the rest of the flour and dry ingredients. It's an extra step that does take time and patience, but my ultimate secret to making whole wheat steamed buns soft and tender.

This recipe was loosely adapted from one of my favorite whole-wheat bread recipes that I've been making for many many years. I originally found this recipe here on Food.com, but I believe the original recipe is credited to Jean Sutherland and her recipe on this site The New Homemaker. Like this recipe, Jean uses a pre-ferment (sponge) method to ensure a soft and tender whole wheat bread texture.

Why I love this Recipe

• A soft and tender steamed buns recipe that's made with 100% whole wheat flour
• Easy to make if you have a stand mixer
• No eggs, no milk, no dairy needed!
• Whole wheat flour is higher in fiber, so it keeps you fuller longer

Ingredients Used to Make 100% Whole Wheat Steamed Buns

_{**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂}

• Whole Wheat Flour - is made of ground-up wheat, just like white (all purpose or white bread) flour, except that the whole wheat flour includes the whole kernel of wheat (bran, germ and the endosperm), and not just the endosperm which is what makes up white flour. Because whole wheat flour keeps all the fiber and other components of wheat containing many of its key vitamins and minerals, whole wheat flour has more nutrients, more protein and health benefits - but also less tender when used in baked goods and breads.
  • To get around this, we'll make a "sponge" from whole wheat flour and water. It allows some of the whole wheat flour to soften and hydrate before it is kneaded into the rest of the flour and dry ingredients, which results in a much softer and tender bread texture.

• Instant Yeast - you can find instant yeast in the baking section near the flours. My favorite is SAF Instant Premium Yeast, which works quickly and consistently produces great results. I recommend using instant yeast over active yeast for this recipe since active yeast (unlike instant yeast) needs to be activated in water, which we don't add until the very end.

• Honey or Maple Syrup - The deep caramel notes of honey and maple syrup pair really well with whole wheat breads in general, but I also find that these liquid sweeteners (especially the more viscous honey) makes the steamed buns more moist and tender than ones made with sugar.

• Salt - Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.

• Baking Powder - helps to puff up the dough during the steaming process.

• Vital Wheat Gluten - is often used in low-gluten or whole grain recipes to help improve texture and structure of baked goods. We'll be using a whole ½ cup of vital wheat gluten in this recipe which seems like a lot but will help make these steamed buns fluffy and chewy like those made with white flour. I have not tried omitting this ingredient so substitute at your own risk!

• Olive Oil - I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead

Equipment

• I used a KitchenAid Stand Mixer with a dough hook to knead the dough. You're also welcome to use a bread machine, or knead the dough by hand.

More Whole Wheat & Oat Recipes

Step by Step Guide

What I Used for Filling

For the whole wheat steamed buns, I used a simple marinated tofu filling made with diced pre-baked tofu and teriyaki sauce.

Different Filling Options

If you want to enjoy these steamed buns with a variety of fillings, there are many fun and delicious filling options to choose from. Here are some ideas!

Savory Fillings:

• Stir Fry Meat or ground meat filling
• Mushroom and veggie filling
• Pizza Filling - Shredded cheese or mozarella cheese with tomato sauce

Sweet Fillings:

• Shiro-an(sweetened white bean paste) – on Amazon,here, or here's a Shortcut White Bean Paste Recipe I make when I’ve run out of Shiro An
• Koshi-an (sweetened red bean paste) - on Amazon, here
• Mung Bean paste - sweet and delightfully yellow, homemade mung bean paste is a perfect mochi filling for those who are looking for a healthier bean paste alternative. Here's my 2-Ingredient mung bean paste recipe here

See Also

Cloverleaf Rolls Recipe: Old Fashioned & Buttery

How to Store 100% Whole Wheat Steamed Buns

• These Whole Wheat Steamed Buns can be kept covered at room temperature for up to 24 hours, or in the fridge inside an airtight container for 3-5 days.
• For longer storage, place in an airtight container and freeze for up to 3 months.
• To reheat, re-steam buns in a steamer for about 10 minutes.

NOTE ON SUBSTITUTIONS

• Unfortunately, gluten-free flours cannot be substituted for bread flour in this recipe.

TIPS

• Weigh your flour for the best results.1 cup of bread flour = 120 grams / 4.23 oz. This is recommended since scooping the flour directly from the bag can can pack the flour into the measuring cup, and this means you’ll end up with more flour than what’s called for in the recipe. If you don’t have a kitchen scale, you can measure the flour by spooning pre-sifted flour into the measuring cup, then using the straight end of the spoon to level the flour across the top to sweep off the excess.
• To make this recipe in the bread machine:add all the dry ingredients into the machine, stir briefly before adding the wet ingredients. The machine can be set for basic. Check the dough for consistency and adjust by adding additional water (or flour) before the end of the first kneading cycle. If you want to add additional nuts or dried fruits, leave them aside, and only them 3 minutes before the end of the second kneading cycle.

More Steamed Recipes (HERE)