So happy to know you enjoyed these buns, Desirée! You can keep cooked buns in the fridge for 3 days or in the freezer for 3 months. To reheat, simply steam them for 5 minutes if chilled or 10 minutes if frozen (without defrosting).

Just one question.. how long can the last in the refrigerator? Not that the lasted for more than a half a day burlt this time I plan the make a dubbel recipe..

Thank you for sharing all these amazing recipes..

Kind regards,
Desirée from the Netherlands

Glad the texture turned out perfect! Adjusting the water when necessary is a great tip. Sounds like you’ve got it just right, Christine.

Hi Mattie! The dough for this recipe cannot be stored overnight. If you want to prepare in advance, it’s best to cook the bao buns as instructed, then store them in the fridge for up to 3 days or freeze for up to 3 months. To reheat, simply steam them (without defrosting), and they’ll taste just as good as fresh!

You’re very welcome, Nadya! I’m so glad you found the corn flour tip helpful! For the damp blotches, try to roll the wrapper evenly and not too thin, so it can better withstand moisture from the filling. Letting the shaped baozi rest a little longer before steaming can also help improve their texture and appearance. Another option is to use the yeast + baking powder method (found in my post on Folded Bao Buns), which makes it easier to achieve the right texture.

Hi Wei, thank you for a brilliant recipe! I tried your tip for adding some corn flour to lower the gluten level of my flour and it worked really well!!

I have a question – every time I make baozi they get damp blotches after steaming (i.e. they are not opaque all over) – they are tasty and my family eats them no problem, but I would like them to look better and to be fluffy and white allover.
I kneaded the dough thoroughly, by hand, for about 15min.

I use instant dried yeast. Happy steaming, Jasmine!