These fluffy, blossom-crowned mantou are 100% authentic Shandong home cooking—soft, airy, and bursting with the natural sweetness of milk and egg!

I’ve whipped up so many mantou variations over the years, but this one? It’s my go-to for that warm, fuzzy comfort food feeling every single time.

And let me tell you—once you start playing with dough, you’ll get hooked too. It’s totally addictive!

The blooming egg steamed buns I’m sharing this time have two little highlights compared to regular Chinese steamed buns.

First, I add an egg to the dough, which makes the texture extra soft and delicate while giving it a subtle egg aroma.

Second, after steaming, each bun blooms beautifully, with the top opening up into fluffy layers that instantly make them look irresistible.

Many people assume that steamed buns with such a unique shape must be complicated to make, but there’s really no need to worry.

This is a high-impact, beginner-friendly homestyle recipe that doesn’t require any complicated shaping techniques.

Ingredients and Substitutions

For the Dough:

All-Purpose Flour – This is the ideal choice. It provides the perfect protein content to create a bun that is pleasantly chewy yet ultimately soft and fluffy. Using bread flour can make them too dense, and cake flour too delicate.
Warm Milk – I recommend using whole milk for the richest flavor and tenderness. Warming it to the correct temperature (30-35°C / 86-95°F) is crucial as it gently activates the yeast without killing it, leading to a better rise.
Egg – Adds richness, a beautiful pale yellow color, and helps tenderize the crumb, contributing to that signature softness.
Sugar – While it adds a hint of sweetness, its primary role here is to feed the yeast. The amount is carefully balanced to promote a strong rise without making the buns taste dessert-like.
High-Sugar-Tolerant Yeast – This is a non-negotiable ingredient due to the sugar content. Regular active dry yeast can struggle and result in poor rising. Always check the label for “high-sugar tolerance” or “instant yeast,” which generally handles sugar well.
Corn Oil – A neutral-tasting fat that keeps the crumb incredibly moist and delays staling. For a richer flavor, you can substitute it with melted, cooled lard, which is traditional in many regions.

How to Make Shandong-Style Blooming Mantou

1. Mix the Liquid Ingredients

Crack the egg into a bowl. Add the sugar, corn oil, warm milk, and high-sugar-tolerant yeast.

Using chopsticks, stir thoroughly until the sugar and yeast are completely dissolved and the mixture is smooth with no visible granules.

2. Knead the Dough

Gradually pour the liquid mixture into the bowl of flour while stirring with chopsticks, forming a shaggy dough with no dry flour remaining.

Begin kneading by hand in the bowl, then transfer the dough to a work surface.

Knead using a press–fold–push motion for 10–15 minutes until the dough becomes smooth, fine, and no longer sticky.

The finished dough should reach the classic “clean bowl, clean hands, smooth dough” stage.

3. Divide and Shape

Roll the dough into a long log.

Divide the dough evenly into 6 portions, each weighing about 80 g.

Pick up one piece, holding it with one hand while using the other to roll and knead it continuously.

Cup your hand over the dough and move it in small, quick circular motions on the countertop, applying gentle downward pressure.

Continue until each portion forms a smooth, round bun with no cracks on the surface.

Using a knife, cut three shallow slashes on the surface of each bun (do not cut all the way through).

Turn the cut side facing down, then gently roll the bun under your palm to reshape it into a neat round. Repeat with all dough pieces.

4. Proof the Mantou

Arrange the shaped mantou on a steamer lined with cloth, leaving space between each one.

Cover with plastic wrap or a damp cloth and let proof in a warm place (28–30°C / 82–86°F) until about 1.5 times larger.

Well-proofed mantou should feel light when lifted, spring back quickly when pressed, and look plump and airy.

5. Light Toasting + Steaming

Heat a non-stick pan or electric griddle over low heat with no oil.

Place the proofed mantou into the pan and lightly toast until the bottoms and sides just begin to colour, about 3 minutes. Remove and set aside.

Add enough cold water to the steamer. Place the mantou inside.

Once the water comes to a full boil and steam rises, begin timing and steam for 15 minutes.

Turn off the heat and do not open the lid immediately. Let the mantou rest inside for 3 minutes to prevent shrinkage.

6. Serve

Open the lid, remove the mantou, and serve while hot.

They should be tall, fluffy, softly cracked on top, and fragrant with a gentle milky aroma.

Frequently Asked Questions

My buns didn’t blossom. They just have small cracks.
This usually means the cuts were not deep enough. The cuts need to be about 1/4 of the way into the dough to give them a clear path to open up. Also, ensure your dough was kneaded smoothly and proofed adequately.

The buns collapsed or became wrinkly after steaming.
This is almost always due to over-proofing or opening the steamer lid too soon. If the buns proof for too long, the gluten structure over-stretches and can’t support itself during cooking. Always follow the 1.5x size guide and the crucial 5-minute post-steam rest.

Can I make these without an egg?
Yes, but the texture will be slightly less rich and tender. You can replace the egg with an equal amount (50g) of additional warm milk or plain yogurt. The blossom effect will still work.

My dough is too sticky to handle. What should I do?
Resist the urge to add too much flour during kneading, as this can make the buns dense. Instead, lightly oil your hands and the work surface. As you knead, the dough will become less sticky. Only if it’s truly unworkable after 5 minutes of kneading should you add flour, one tablespoon at a time.

Can I freeze them?
Absolutely. Let the steamed buns cool completely, then place in a single layer on a tray to freeze solid before transferring to a freezer bag. To reheat, steam frozen buns for 8-10 minutes directly from the freezer.

Print Pin

Homemade Blooming Steamed Buns with Egg

These blooming egg steamed buns are soft, fluffy, and full of delicate egg aroma. With a gorgeous cracked top, they’re as beautiful as they are delicious—and surprisingly easy to make!

Course Breakfast

Cuisine Chinese

Prep Time 40

Cook Time 18

Fermentation Time 45

Servings

Calories 421kcal

Ingredients

150 g warm whole milk 30-35°C / 86-95°F
1 large egg approx. 50 g
30 g granulated sugar
15 g corn oil or 10 g melted, cooled lard
3 g high-sugar-tolerant instant yeast
350 g all-purpose flour plus extra for dusting

Instructions

Mix the Liquid Ingredients

Crack the egg into a bowl. Add the sugar, corn oil, warm milk, and high-sugar-tolerant yeast.
Using chopsticks, stir thoroughly until the sugar and yeast are completely dissolved and the mixture is smooth with no visible granules.

Knead the Dough

Gradually pour the liquid mixture into the bowl of flour while stirring with chopsticks, forming a shaggy dough with no dry flour remaining.
Begin kneading by hand in the bowl, then transfer the dough to a work surface.
Knead using a press–fold–push motion for 10–15 minutes until the dough becomes smooth, fine, and no longer sticky.
The finished dough should reach the classic “clean bowl, clean hands, smooth dough” stage.

Divide and Shape

Roll the dough into a long log.
Divide the dough evenly into 6 portions, each weighing about 80 g.
Pick up one piece, holding it with one hand while using the other to roll and knead it continuously.
Cup your hand over the dough and move it in small, quick circular motions on the countertop, applying gentle downward pressure.
Continue until each portion forms a smooth, round bun with no cracks on the surface.
Using a knife, cut three shallow slashes on the surface of each bun (do not cut all the way through).
Turn the cut side facing down, then gently roll the bun under your palm to reshape it into a neat round. Repeat with all dough pieces.

Proof the Mantou

Arrange the shaped mantou on a steamer lined with cloth, leaving space between each one.
Cover with plastic wrap or a damp cloth and let proof in a warm place (28–30°C / 82–86°F) until about 1.5 times larger.
Well-proofed mantou should feel light when lifted, spring back quickly when pressed, and look plump and airy.

Light Toasting + Steaming

Heat a non-stick pan or electric griddle over low heat with no oil.
Place the proofed mantou into the pan and lightly toast until the bottoms and sides just begin to colour, about 3 minutes. Remove and set aside.
Add enough cold water to the steamer. Place the mantou inside.
Once the water comes to a full boil and steam rises, begin timing and steam for 15 minutes.
Turn off the heat and do not open the lid immediately. Let the mantou rest inside for 3 minutes to prevent shrinkage.

Serve

Open the lid, remove the mantou, and serve while hot.
They should be tall, fluffy, softly cracked on top, and fragrant with a gentle milky aroma.

Nutrition