Salinan Mantoulicious

Mantoulicious
Creative & Yummy

Chinese Steamed Buns
Xue Ren
@Mantoulicious
This book is dedicated with love to:
The memory of my late father who was my role model.

His strength and unyielding spirit continue
to guide me through life’s many challenges.
My husband for his patience, support and understanding,

especially when I was working on this book.
My students, the source of my inspiration.
Editor : Lydia Leong

Designer : Lynn Chin
Photographer: Mocco Sunshine Studio
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Published by Marshall Cavendish Cuisine

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National Library Board, Singapore Cataloguing in Publication Data
Name: Xue Ren.

Title: Mantoulicious : creative and yummy Chinese steamed buns / Xue Ren.
Description: Singapore : Marshall Cavendish Cuisine, [2019]
Identifier(s): OCN 1121298304 | ISBN 978-981-48-6826-6 (paperback)
Subject(s): LCSH: Bread--China. | Steaming (Cooking)
Classification: DDC 641.815--dc23
Printed in Singapore
Contents
Introduction • 5 Intermediate Level Bun Designs
Basic Tools and Equipment • 7 Moo Moo Cow Sandwich Buns • 63
Basic Ingredients • 11 Tribal Owl Buns • 69

Frolicking Narwhal Buns • 75
Overview of Steps • 12
Black Sesame Raccoon Buns • 81
Basic Dough Recipe • 14
Flying Polar Bear Buns • 85
Colouring the Dough • 19
Day at the Beach Buns • 91
Filling the Buns • 21
Bun Filling Recipes • 23 Advanced Level Bun Designs

Mantou 101 • 26 Little Mermaid Buns • 99
Lucky Cat Buns • 105
Basic Level Bun Designs Happy Fox, Leaf and Mushroom Buns • 111
Easter Egg Buns • 31 Magical Unicorn and Cloud Buns • 121
BBQ Prawn Buns • 32 Panda and Bamboo Bun • 129
Kawaii Dango Buns • 34
Weights and Measures • 136
Kitten Sandwich Buns • 37
Little Sheep Buns • 41
Black Sesame Koala Doughnut Buns • 45
Chick Doughnut Buns • 49
Playful Seal Buns • 53
Eggs-on-Toast Buns • 57
4
5
Introduction
I have always loved baking and I have many fond memories

of the times I spent baking with my mother after school. Even after
I started working as a designer in the advertising industry, I continued
to experiment and hone my skills in baking. It was something I
would make time for despite the long hours at work, because it was
something I truly enjoyed doing.
Gradually, as I developed my skills as a designer, I also started to

incorporate this sensitivity into my baking. It was then that I started
working with Chinese steamed buns. But why Chinese steamed
buns, you may ask. Firstly, the ingredients are readily available and
inexpensive. Secondly, the malleable dough provided me with the
perfect blank canvas to try out my ideas and express my creativity.
As I spent time working with the dough, I also realised that it helped
soothe me, making me more patient and focussed.
This collection of steamed bun designs has been carefully curated

from my experience as a cooking instructor, to cater to home cooks
of different skill levels. If you are new to making steamed buns
and modelling dough, start with the Basic designs and master the
techniques before moving on to the Intermediate and Advanced
designs. I have included photos of every step to guide you through
the process.
I know you will enjoy making these Chinese steamed buns as much
as I do. And guess what? The fun doesn’t end with steaming the buns.
These creations are guaranteed to impress, and your family and loved
ones will feel incredibly special when they are presented with them.
Enjoy!
6
6
7
Basic Tools and Equipment
This section details the list of basic kitchen equipment

and tools that are useful for making Chinese steamed buns.
Although it is convenient to have these items on hand,
feel free to improvise.
Mixing Equipment
Bread Machine Stand Mixer

Like the stand mixer, a A stand mixer with a
bread machine can make dough hook attachment
the kneading process can make the kneading
easier. If using a bread process easier and help
machine to knead the you achieve a smoother
dough, make sure that and more delicate dough
the heating function than when kneading
is not turned on, as by hand. I would not
this could accelerate recommend using a
fermentation. handheld mixer as it
might not be powerful
enough for kneading.
Steaming Equipment
Bamboo Steamer Stainless Steel Steamer

A bamboo steamer A stainless steel steamer
is a good option as is easy to maintain and
bamboo absorbs water, durable, but steam tends
so there is no worry to collect on the lid
about condensation and condensation can
inside the steamer. The produce water droplets
disadvantage, however, that drip onto the buns,
is that bamboo leaving burn spots. To
steamers tend to get prevent this, wrap the lid
mouldy if left damp. with a cloth.
Avoid this by drying in
the sun before storing.
8
Modelling Tools
Toothpicks
Toothpicks with
pointed tips are handy
Cake Modelling Tools/ Paint Brush for picking up small Sugar Craft Cutter
Fondant Decorating Fine tip watercolour bits of dough and Sugar craft cutters
Tools paintbrushes are handy creating fine details. are ideal for creating
Dough can be shaped for applying small decorative details
and moulded by hand, amounts of water for quickly and easily. The
but these tools can make attaching fine details. cutters that I use most
the job easier and faster. Have at least two frequently in this book
For example, a ball tool paintbrushes in your are flower and star
can be used to create toolbox — one for cutters. Both plastic
indents for eyes and a applying moisture and and metal cutters will
blade tool can be used to the other for colouring. work well.
shape hair etc. Choose good quality
paintbrushes to avoid
the hairs falling out and
getting onto the buns. Silicone Baking Mat
These mats are great for
kneading dough as they
are non-stick. Choose a
mat that comes with grid
marks and guides, so you
can roll the dough to size
without needing a ruler.
Dough Scraper Rolling Pin Water Spray Bottle
Dough scrapers are I use a Chinese rolling A fine mist water spray
useful for cutting pin to shape and flatten bottle is useful for
dough into the required the dough. Choose one keeping the surface
portions. I also use it for that is about 25 cm long of the dough moist
modelling and shaping for the designs in this when attaching details.
dough. Both plastic and book. Both plastic and Silicone Pastry Brush This is especially ideal
metal dough scrapers wooden rolling pins will A silicone pastry brush when working in a
work well for this work fine. is useful for applying oil dry or air-conditioned
purpose. on buns, although my environment. Use room
personal preference is to temperature drinking
use my fingers! water in your spray
bottle to avoid affecting
the fermentation process.
9
Other Useful Tools
Digital Kitchen Scale Lollipop Sticks

A digital kitchen scale I use lollipop sticks as
is handy, especially support for larger bun Parchment Paper
when it comes to designs. These sticks Also known as baking
measuring small are available in most paper, parchment paper
quantities of ingredients baking specialty stores. has a silicone coating,
that are likely to lead to For designs where you so food placed on it
the success or failure of may need to leave the will not stick. It is also
a recipe. Choose a scale sticks in to steam with water-resistant and will
that allows for 0.1-g the buns, use food-safe not become soggy from
increments for greater bamboo sticks. Bear in steaming. Parchment
accuracy. A tare mind to remove them paper is available in
function is also useful. before serving. rolls, or ready-cut to size.
Timer Wire Rack

Whether you choose Once the buns are done
to use a mechanical or steaming, place them
digital timer, having one on a wire rack. This
will help you keep track will allow them to cool
of resting, proofing, more rapidly and help
kneading and steaming prevent condensation
times. Although proofing from accumulating and
times vary, I find that causing the buns to
noting down the timing become soggy.
helps me gauge how
long it will take on hot
days, cool days or in an
air-conditioned room, so
I can better anticipate
the process.
10
Fat/Oil
Sugar
Instant
Flour
Dry Yeast
Liquid
11
Basic Ingredients
You will need only a few key ingredients to make steamed buns.
Feel free to experiment with different types of liquid, sugar, flour
and fat/oil to find your preferred combination.
Liquid Instant Dry Yeast Flour Fat/Oil

Liquid helps form the Yeast helps dough rise. Most recipes for The role of fat/oil
gluten structure in In these recipes, I use steamed buns call for is to add moisture
dough. When heated, instant dry yeast. This medium protein flour and tenderness to
liquid converts to is because instant dry which gives the buns steamed buns, and
vapour, which causes yeast is very stable a fine and spongy my preference is to
the air cells to expand and can be mixed texture. For buns with use softened unsalted
and increase the volume directly with the other a softer texture, low butter. You may
of the product. Liquid ingredients without first protein flour can be also use shortening
can also add flavour and needing to be dissolved used. Do note that or a mild-flavoured
nutrition to a product. in water. Do not confuse each country and/or cooking oil like canola
The typical liquids used instant dry yeast with brand of flour has or corn oil. Do note
in making steamed buns active dry yeast which their individual that strong-flavoured
are milk and water. must be rehydrated in standards of labelling oils like coconut or
warm liquid before use. and the percentages olive oil can also be
Full cream milk is a
The quantity required indicated below serve used, but they will
natural emulsifier that
will be different and only as a reference. impart their aroma
can make steamed buns
substitution will affect to the steamed buns.
whiter and help them Medium protein flour
the outcome of the
stay softer for a longer (9–11% protein)
recipe.
period of time. Low-fat is milled from a
and skimmed milk can combination of soft
also be used, but the and hard wheats and
buns will not have the Sugar offers just the right
same keeping quality Sugar plays several roles balance of strength
due to the lower fat in the making of steamed and tenderness to
content. buns. While it is optional make steamed buns.
as food for the yeast All-purpose flour and
Non-dairy milk such (since flour is sufficient), pau flour are examples
as soy milk or nut milk sugar adds flavour and is of medium protein flour.
are good alternatives, also moisture-absorbing.
but the steamed buns This hygroscopic Low protein flour
may take on a yellowish property helps steamed (7–9% protein) is milled
hue and/or a mild bean/ buns maintain moisture from soft wheat and has
nutty aroma. and extend their keeping a low gluten content.
quality. Besides white Hong Kong flour and
If using water, use
castor sugar, golden cake flour are examples
filtered water as the
castor sugar can also of low protein flour.
minerals in tap water
may suppress the vitality be used when making
of the yeast. steamed buns.
12
Overview of Steps
This section provides an overview of the steps involved in making

character steamed buns to give you a clear idea of the process. Read
the recipe through several times to understand the process, then
prepare the equipment and have the ingredients ready before you begin.
Mixing
The basic dough ingredients can be mixed together using a stand
mixer or by hand, until a fine and smooth dough is achieved.
If using a stand mixer, use the dough hook attachment and mix
at medium speed for 10–15 minutes to achieve the desired result.
The timing will depend on the power of the mixer.
If mixing by hand, knead for 8–12 minutes until the dough is fine
and smooth. Note that this will depend on individual strength and
skill. Add 1–2% more liquid to lighten the process.
Dividing
Divide the dough according to the instructions in the recipe and
proceed to knead the portions individually. While working on a
portion of dough, place the other portions under a bowl or cover
with cling wrap to prevent drying out.
Kneading
Knead the dough by hand to make it even smoother and get rid of
the air trapped in the dough during the mixing process. In order
to achieve a fine texture and super-smooth surface in the final
steamed product, this kneading process is essential.
Be careful not to knead the dough for too long as this will warm the
dough and cause the final steamed bun to have a coarse texture.
Colouring
Colour the portions of dough as instructed in the recipe.
Shaping
Shape the portions of dough as instructed in the recipe before
putting the parts together (modelling).
13
Modelling
This is a time-consuming process, and you will need to work
quickly to keep the dough from becoming over proofed.
The rule of thumb is to work on the larger portions of dough first

(such as heads and bodies), followed by the smaller details (such
as whiskers, eyebrows and eyes), as larger portions of dough will
require more time for proofing.
Proofing
One of the key steps in making a good steamed bun is to manage
the proofing process since the degree of proofing will affect the
texture and size of the final steamed bun. As temperature and
humidity will affect the proofing time, however, it is not possible
to set a fixed timing.
Optimum proofing time is largely determined through experience,

by looking at and touching the rising dough pieces. When the
dough is optimally fermented, it will have a shiny and rounded
appearance, and feel light and springy when touched.
Refer to page 17 for ways to gauge when dough is optimally

proofed.
Steaming
While the dough is proofing, prepare the steamer and bring the
water to a boil. Place the buns in the steamer once they reach their
optimal proofing time. Do not let the buns over proof.
Steam the buns for 10–12 minutes or according to the instructions

in the recipe.
14
Basic Dough Recipe
Before you begin, read through the recipe several times

and understand the steps. This will make the process smoother
and enable you to achieve the best results.
makes about 250 g dough makes about 370 g dough

75–82 ml (50–55%) cold milk 112–123 ml (50–55%) cold milk
1.2–1.5 g (0.8–1%) instant dry yeast 1.8–2.2 g (0.8–1%) instant dry yeast
15 g (10%) sugar 22 g (10%) sugar
150 g (100%) medium protein flour 225 g (100%) medium protein flour
4 g (3%) softened unsalted butter 6 g (3%) softened unsalted butter
Step 1: Mixing
Note
Liquid absorption will
vary with the type of flour
used. Flour with a higher
protein content will require
more liquid to achieve the
texture required.
Yeast thrives in warm
conditions and is less
active at cold temperatures.
To give yourself more time
to model the dough, use a
cold liquid.
Use less yeast (0.8% rather
than 1%) to lengthen the
fermentation process and
give yourself more time for
modelling the buns.
1. Place the milk (75 ml or 112 ml) followed by the yeast, sugar,
flour and butter in the bowl of a mixer fitted with a dough hook.
Mix at low speed for 2 minutes until the dough comes together
and there is no trace of flour at the bottom of the bowl.
2. Add more milk, if needed, until the dough comes together
(see Note).
3. Continue to mix at medium speed for 10–12 minutes, until the
dough is smooth and has a fine texture.
15
Step 2: Dividing and Kneading
4. Weigh and divide the dough into the required portions. Knead each portion
of dough 2–3 times by rolling it on your worktop, then pressing it together.
The kneaded dough should be pliable with a fine texture and glossy surface.
5. Knead the dough further by flattening it on your worktop. Tuck the edge
into the middle, then press with your palm. Continue this tuck and press
motion until a ball is formed. Flip the dough over and check that the
surface is smooth.
16
6. Seal the seam with your purlicue, then roll the dough to tighten the
surface and seam. Place the dough on a sheet of parchment paper.
Repeat with the remaining portions.
Step 3: Colouring
7. Take the portion of dough to be coloured and flatten it slightly.

Add the desired food colouring (see Colouring the Dough, page 19).
Bring the sides of the dough up around the colouring and enclose,
then knead the dough on your worktop until the colour is even.
8. Should the dough become dry while kneading, spray it with some
water or milk and continue kneading.
9. Place the dough under a bowl or cover it with cling wrap to prevent
it from drying out while you prepare the rest of the dough.
10. After the dough is coloured and shaped, set it aside for proofing.
17
Step 4: Proofing
11. Cover the dough with an overturned glass bowl or clear container
and set it aside in a warm place to proof. As the time for proofing
varies, here are several ways to check if the dough has been
correctly or optimally proofed.
Viewing the Size

The dough should look larger in size
and be rounded and airy.
Touching the Surface

The dough should feel soft and
spring back slowly when the surface
is touched.
Touching the Bottom

The bottom of the dough should feel
hollow and airy. It should not spring back
when touched. Use this method if you
are working in an air-conditioned room,
as the surface of the dough will tend to
be drier and harder, making it difficult to
judge if the fermentation is done.
Viewing the Volume

Place some dough into a small
container and use a marker to
indicate the level of the dough.
Place it near the other portions
of dough you are proofing. When
the dough is double in volume,
the proofing is done and the
buns are ready to be steamed.
12. When the dough is approaching its optimum proofing time, prepare
the steamer and bring the water to a boil. The water level in the
steamer should be no more than 3–4 cm deep as excessive steam
will ruin the look of the buns.
18
Step 5: Steaming
13. Arrange the buns in the steamer and replace the lid. Leave a
gap to allow the steam to escape. I usually place a toothpick
under the lid to create a small gap.
14. Steam over medium heat for 10–12 minutes, or until the buns
are fully cooked. Start the timer only when you see steam
escaping from the gap. The steaming time will depend on the
size and quantity of the buns.
15. Turn off the heat and let the steamed buns rest in the steamer
for 3 minutes.
16. Remove the buns and serve immediately or place on a wire
rack to cool before storing.
19
Colouring the Dough
While there are many ways of colouring dough, including using fruit or
vegetable purées, it is best to use food colouring powder or a concentrated
food colouring gel/paste to avoid adding moisture, which will change the
consistency of the dough and affect the outcome of the final product.
My preference is to use natural food colouring powder as you will only

need a small amount to achieve the right colour tone. To colour the
dough, add the powder gradually until the desired colour is reached.
For the colours to remain bright and vibrant, choose powders without
anthocyanin. This is a naturally occurring pigment found in some
plants, that can be destroyed at high temperatures or when the pH level
changes. When this happens, the colour will lose its vibrancy. Note that
anthocyanin is present in strawberry powders and roselle powders.
The chart on the following page shows the list of colouring powders that
I use frequently. Adjust the amount added according to the size of the
dough and the intensity of the colour you want to achieve. Bear in mind
that some powders such as cocoa, matcha and black sesame will also
alter the flavour of the steamed buns.
Gels or pastes are a good option only if they are thick and concentrated,
and only a little is used. This is because the added moisture may cause
the dough to become sticky and hard to work with.
20
Colour Chart
Red Pink
Red Yeast Powder Note: For pink,

use just a pinch of
red yeast powder
Yellow Orange
Turmeric Powder/
Gardenia Yellow Note: For orange, mix
Powder turmeric powder with
red yeast powder
Green Light Green

Matcha Powder/
Gardenia Green Note: For light green,
Powder use just a pinch of
matcha powder
Butterfly Pea Blue Light Blue

Note: For light blue,
Flower Powder/ use just a pinch of
Gardenia Blue butterfly pea flower/
Powder gardenia blue powder
Purple
Sweet Potato
Powder
Brown
Cocoa Powder
Grey
Black Sesame
Powder
Black
Charcoal Powder
21
Filling the Buns
The buns in this book can either be kept plain or filled,

except for the doughnut buns which are not suitable for filling.
If filling the buns, do so after dividing and kneading the dough.
Note
When flattening the dough,
do not make it too thin, or
the bun will not be soft
and fluffy after steaming.
The flattened dough
should be 2.5–3 times
larger than the filling for
it to completely enclose
the filling.
If you are new to making
filled buns, start with a
small amount of filling
(about 40% of the
amount of dough) before
increasing it to 50–55%,
once you are adapt at it.
1. Place the dough on a worktop lightly dusted with flour. Flatten

the dough using your palm until it is double the size of the filling.
2. Place the dough on your palm and place the filling in the centre.
Bring the dough up around the filling and enclose. Seal the bun
well to prevent the filling from leaking out when steaming.
3. Press any excess dough into the bun or pinch it off. Roll the bun
between your palms to smoothen the surface, then place it on a
sheet of parchment paper.
23
Bun Filling Recipes
Here are some of my favourite bun fillings that are not

just yummy, but easy to make as well. These fillings will bring
the taste of your steamed buns up several notches!
Pandan Mung Bean Paste
Makes 740 g
Ingredients
200 g mung beans
15 g pandan leaves
80 ml water
20 g wheat starch
160 g sugar
A pinch of salt
65 ml cooking oil
Method
• Clean and soak the mung beans for 3 hours.
• Drain the beans and place in a pan. Fill the pan with sufficient
water and boil until the beans are softened.
• Strain the beans. Place in a blender and process until smooth.
Transfer to a pot.
• Place the pandan leaves and 80 ml water in a blender and
process until fine. Strain the juice.
• Mix the wheat starch with the pandan juice. Add to the pan.
Add the sugar and salt. Mix well.
• Cook, stirring constantly, over medium-low heat until the
ingredients are well combined. Add the oil gradually while
stirring, until the paste is thick, smooth and shiny.
• Remove from heat. Set the paste aside to cool before using or
storing. This paste is best consumed as soon as possible, but it
will keep in an airtight container in the refrigerator for up to a
week or in the freezer for up to a month.
24
Black Sesame Paste
Makes about 200 g
Ingredients Note
100 g unsweetened black To make your own
sesame powder (see Note) sesame powder, rinse
40 g icing sugar the black sesame
10 g low protein flour seeds and drain well.
Toast in a dry pan
50 g softened butter or
over medium-low
50 ml coconut oil
heat until light and
fragrant. Set aside to
Method
cool before grinding
• Place the black sesame powder, icing sugar and flour into a fine powder.
in a bowl. Mix well.
• Add the butter or oil and mix into a paste.
• This paste is best consumed as soon as possible, but it
will keep in an airtight container in the refrigerator for
up to a week or in the freezer for up to a month.
Custard Coconut Filling
Makes about 190 g
Ingredients 50 g desiccated coconut Note

1 salted egg yolk 10 g instant custard You may replace the
20 g unsalted butter, powder milk with coconut
softened 10 g milk powder milk to give the filling
4–5 Tbsp milk a rich and fragrant
30 g icing sugar
coconut flavour.
Method
• Preheat the oven to 150°C and bake the salted egg yolk
for 15–20 minutes. Mash and pass the egg yolk through
a sieve.
• Combine the mashed salted egg yolk with the butter,
icing sugar, desiccated coconut, custard powder and
milk powder. Mix well.
• Add the milk gradually while mixing until the filling holds
together. You may not need to use all the milk.
• This filling is best consumed as soon as possible, but it
will keep in an airtight container in the refrigerator for
up to a week or in the freezer for up to a month.
25
Lava Salted Egg Yolk Filling
Makes about 264 g
Ingredients Note
30 g mung beans 55 g unsalted butter It is important for
4–5 salted egg yolks 50 ml coconut milk the melted butter
to be hot when
8 g gelatin powder 30 g sugar
it is added to the
24 ml water 10 g condensed milk mixture to prevent
7 g custard powder 40 ml fresh cream it separating.
5 g milk powder
20 ml + 30 ml milk, divided
Method
• Soak the mung beans for 2–3 hours. Drain and place in a
steamer. Steam until the beans are soft. Mash and pass the
beans through a sieve. Measure out 50 g mung bean paste
and set aside.
• Preheat the oven to 150°C and bake the salted egg yolks
for 15–20 minutes. Mash and pass the egg yolks through
a sieve. Measure out 45 g and set aside.
• Sprinkle the gelatin powder over the water in a bowl.
Set aside for 5 minutes.
• Combine the custard powder, milk powder and 20 ml milk
in a bowl. Mix well and set aside.
• Melt the butter in a microwave oven. Ensure that the
melted butter is hot.
• Place 30 ml milk, coconut milk, sugar and condensed milk
in a pan over medium-low heat and stir until the sugar is
dissolved. Add the gelatin and continue to stir over medium-
low heat until the gelatin is dissolved.
• Add the salted egg yolk powder followed by the mung bean
paste and fresh cream, stirring well after each addition.
• Add the custard mixture and stir until the mixture starts to
thicken. Add the hot melted butter and stir constantly, for
another 1 minute. Do not let the mixture come to a boil.
The custard should have the consistency of a cream soup.
• Pour the custard into a silicone mould or container with
small cavities and refrigerate for 2–3 hours until set.
• This filling is best consumed as soon as possible, but it
will keep in an airtight container in the refrigerator for up
to 3 days or in the freezer for up to a month.
26
Mantou 101
This section highlights some general points for those who may be new to
Chinese steamed buns. Design-specific tips can be found in the individual recipes.
• When working with dough for steamed buns, you have to work quickly
as it will continue to ferment (proof). If trying these recipes for the first
time, choose a design from the Basic Level section. These designs
have fewer colour combinations and it will be easier to manage the
different portions of dough. You can move on to the Intermediate and
Advanced Levels once you are more familiar with the technique.
• When attaching small elements to the dough, apply a very thin layer of
liquid as the dough will not attach well with too much moisture.
• Keep portions of dough, that you are not working on, covered, to
maintain the moisture content. The dough has to be kept soft and
pliable to ensure it is easy to shape.
• When the dough is approaching optimum proofing time, be gentle
when handling it, to avoid damaging the gluten structure and causing
a dent in the dough.
How to tell if a steamed bun is done

• The bun will spring back when pressed.
• The surface of the bun will look shiny.
27
How to store and reheat steamed buns

These steamed buns do not contain preservatives, so it is best to
consume them as soon as possible. They can however be stored
in the chiller or freezer.
Storage
• Let the buns cool to room temperature.
• Wrap them individually in paper towels, then place into
airtight containers or zip lock bags. Do not stack them.
• The buns will keep in the chiller for up to 3 days and in the
freezer for up to 1 month.
Reheating room temperature or chilled buns
• Reheat only the number of buns required, as food deteriorates
each time it is reheated.
• Place the buns in a steamer over medium heat. Steam for
8–10 minutes or until soft and heated through.
Reheating frozen buns
• Frozen buns can go straight from the freezer to the steamer.
There is no need to thaw them first.
• Place the buns in a steamer over medium heat. Steam for
18–20 minutes or until soft and heated through.
Basic Level
Bun Designs
If you’re new to making steamed buns, start with the
simple designs in this section. They involve fewer steps and
will allow you to become familiar with the procedure
before you attempt the more complex designs.
Easter Egg Buns • 31

BBQ Prawn Buns • 32
Kawaii Dango Buns • 34
Kitten Sandwich Buns • 37
Little Sheep Buns • 41
Black Sesame Koala Doughnut Buns • 45
Chick Doughnut Buns • 49
Playful Seal Buns • 53
Eggs-on-Toast Buns • 57
30
31
Easter Egg Buns

makes 6
Ingredients Tools Xue Ren’s Tip

250 g basic dough (page 14) Dough scraper While working on a portion
Red yeast powder Small paintbrush of dough, keep the other
portions covered to prevent
Turmeric powder
the dough from drying out.
Matcha powder
Gardenia blue powder or When adding water to the
butterfly pea flower powder food colouring powders,
add just a drop each time,
Charcoal powder until you achieve the right
consistency. This will
prevent the colouring from
Dividing
becoming too watery.
• Divide the dough into six 35-g portions. Set the remaining
dough aside.
Kneading
• Knead each portion of dough individually.
Modelling
• Roll each portion of dough into a
teardrop shape. Sharpen one end.
Use your thumb and index finger
to shape it like an egg.
• Repeat for the other portions.
Colouring
• In a small bowl, mix a pinch of red
yeast powder with a few drops of
water. Repeat with the other food
colouring powders.
• Use a paintbrush to draw patterns
on the dough with the food
colouring.
Proofing
• Set the buns aside to proof.
Steaming
• Steam the buns over medium heat for 8 minutes, then let
them sit in the steamer for 3 minutes before opening the lid.
32
BBQ Prawn Buns

makes 16

250 g basic dough (page 14) Dough scraper Complete the modelling steps
Red yeast powder Small paintbrush for one prawn before starting
on the next. Keep the other
Turmeric powder Blade tool
portions of dough covered to
Bamboo sticks prevent them from drying out.
When adding water to the
Dividing colouring, add it gradually
• Divide the dough into sixteen 15-g portions. Set the and in small amounts until
remaining dough aside. the right consistency is
achieved. Vary the colour
Kneading tone by adding more layers of
• Knead each portion of dough individually. colour for darker shades.
33
Modelling
Body
• Roll a portion of dough into a
teardrop shape about 8 cm long.
• Make an indent at the tip of the
narrow end using a blade tool, then
flatten it with your finger for the tail.
Make a few lines to complete the tail
using the blade tool.
• Shape into a C, then make a few
lines on the inside of the C.
• Use the blunt end of the blade tool
to make a few indentations on the
broad end of the prawn to flatten it
slightly.
Colouring
• Mix a pinch of red yeast powder and
turmeric powder with a few drops
of water.
• Use a small paintbrush to colour the
body and the tail.
Proofing
Steaming
• Steam the buns over medium heat for 10–12 minutes, then let
Assembly
• Thread 2–3 buns to a bamboo stick, if desired.
34
Kawaii Dango Buns

makes 24

250 g basic dough (page 14) Dough scraper When forming the
Red yeast powder Small paintbrush thin lines for the eyes
Matcha powder or gardenia Toothpick and mouth, the dough
green powder needs to be soft and
Lollipop stick or bamboo stick pliable. Knead with a
Charcoal powder little water if necessary.
Dividing
• Divide the dough into three 80-g portions and two 5-g portions.
Colouring
• Colour one 80-g portion of dough light pink using a pinch of
red yeast powder and the other light green using a pinch of
matcha powder or gardenia green powder.
• Colour one 5-g portion of dough black using charcoal powder
and the other light pink using a pinch of red yeast powder.
Kneading
• Divide each 80-g portion of dough into eight 10-g portions.
Knead each portion individually. Set the remaining dough aside.
35
Modelling
Eyes
• To make round eyes, take a
peppercorn-sized portion of black
dough. Roll it into a ball, then flatten it.
Apply a thin layer of water to attach it.
• To make winking eyes, take a small
portion of black dough. Roll it into a
0.4-cm line on your palm. Pick it up
with a toothpick and form it into a V.
Apply a thin layer of water to attach it.
• To make eyebrows, take a small portion
of black dough and roll it into a 0.3-cm
line on your palm. Cut it in half and
pick it up with toothpick. Apply a thin
layer of water to attach it.
Mouth
• To make mouths, take a small portion of black dough.
Roll it into a 0.4-cm line on your palm. Pick it up with
a toothpick and shape it into an U. Apply a thin layer
of water to attach it.
• To make tongues, take a peppercorn-sized portion
of pink dough and roll it into an oval. Trim one side,
then use a blade tool to make an indentation in the
middle. Apply a thin layer of water and attach it
below the mouth.
Blush and Finishing

• To create a glint in the eyes, roll a small amount of
plain dough into a ball, then flatten it. Apply a thin
layer of water and place on the round eye.
• Mix a pinch of red yeast powder with a few drops
of water. Brush this on the faces using a small
paintbrush.
Proofing
Steaming
Assembly
• Thread 2–3 buns to a lollipop stick or bamboo stick, if desired.
36
37
Kitten Sandwich Buns

makes 4

250 g basic dough (page 14) Dough scraper Oil is applied to the
Purple sweet potato powder Rolling pin sandwich bun before
Charcoal powder Silicone brush folding so it can be easily
peeled opened for stuffing
Red yeast powder Round cutter before serving. Just a thin
Cooking oil Small paintbrush layer of oil will suffice.
Blade tool This is also advisable to
prevent excess oil leaking
out and causing the
Dividing details to come apart.
• Divide the dough into four 50-g portions, one 20-g portion and Fold the bun seam-side in
one 5-g portion. Set the remaining dough aside. to hide the seam.
Colouring When attaching the
• Colour the 20-g portion of dough light purple using purple purple patch to the
sweet potato powder. sandwich bun, attach it
only to the top layer of the
• Colour one 5-g portion of dough black using charcoal powder. folded dough or you will
not be able to peel the
Kneading bun open after steaming.
Sandwich Buns
• To form a sandwich bun, roll a 50-g
portion of dough into a sausage shape
directly after kneading.
• With the seam facing up, place a
rolling pin lengthwise on the centre
of the dough. With a forward and
backward motion, flatten the dough
from the centre.
• Turn the dough so it is perpendicular
to the rolling pin, then repeat to flatten
it from the centre.
38
• Turn the dough so it is parallel to the

rolling pin, then repeat to flatten the
dough from the centre.
• Repeat to turn and roll the dough
until it is about 11.5 cm long and
6 cm wide.
• Apply a thin layer of oil on the seam-
side of the dough. Fold it in half with
the seam on the inside.
Modelling
Patch
• Take a 5-g portion of light purple
dough. Roll it into a spindle shape.
Place it between 2 sheets of
parchment paper, then press down on
it with a dough scraper to flatten it.
• Use a round cutter to cut out an
oval shape, then taper the edges by
pressing with your fingers.
• Apply a thin layer of water and place
it on the top right hand side of the
sandwich bun.
39
Ears
• Take a 2-g portion of plain dough and
a 1-g portion of light purple dough.
Roll them into spindle shapes.
• Place the light purple dough on the
plain dough and flatten it.
• Cut the spindle shape in half. Flatten
the cut edges with a finger.
• Apply a thin layer of water and attach
the ears to the top of the head.
• Use a blade tool to make an
indentation in the centre of each ear.
Nose and Eyes

• Take half a red bean-sized portion of
light purple dough. Roll it into an oval.
Apply a thin layer of water and place
in the middle of the face for the nose.
• Take 2 soy bean-sized portions of
black dough. Roll them into balls,
then flatten them. Apply a thin layer of
water and place on the face for eyes.
Blush and Finishing

• To create a glint in the eyes, roll 2
small amounts of plain dough into
balls, then flatten them. Apply a thin
layer of water and place on the eyes.
• Mix a pinch of red yeast powder with
a few drops of water. Brush this on
the face using a small paintbrush.
Proofing
Steaming
40
41
Little Sheep Buns

makes 4

250 g basic dough (page 14) Dough scraper When attaching small
Red yeast powder Small paintbrush details like the eyes,
Charcoal powder Blade tool ears, muzzle and legs,
apply just a thin layer
Ball tool of water. The dough will
Toothpick not adhere firmly if too
much water is used.
Dividing Add a little water to the

• Divide the dough into four 45-g portions, one 20-g portion dough to make it soft
and pliable. This will
and one 2-g portion. Set the remaining dough aside. make it easier to form
Colouring small or fine details.
• Colour the 20-g portion of dough light pink using a pinch of
red yeast powder.
• Colour the 2-g portion of dough black using charcoal powder.
Kneading
Modelling
Body and Face
• Make an indentation in the centre of
each 45-g portion of dough using
your thumb for the body.
• Take a 3-g portion of light pink dough.
Roll it into an oval, then flatten it with
your palm. Apply a thin layer of water
and place on top of the indented
dough for the face.
42
Forehead
• Take a 2-g portion of plain dough.
Roll it into an oval and flatten it.
Indent the edges using a blade tool
to create the wool on the forehead.
• Apply a thin layer of water and
place it above the face.
Ears
divide it into 2. Take a red bean-sized
portion of light pink dough and divide
into 2. Roll them into teardrop shapes.
• Place the light pink dough on top of
the white, then flatten it with your
finger. Fold in half using a ball tool.
Repeat with the other set.
the ears next to the wool on the
forehead.
Eyes
• Take 2 red bean-sized portions of
then flatten them.
place them on the face for the eyes.
43
Muzzle
• Take a small portion of plain dough.
Knead it with a little red yeast powder
to colour it pink. Roll the pink dough
into a fine line on your palm. Cut
two-thirds of it and pick it up with a
toothpick. Form it into a V shape.
• Apply a thin layer of water and place it
between the eyes.
• Pick up the remaining portion of
dough and position it at the pointed
end of the V.
Legs
• Take 2 soy bean-size portions of light pink
dough. Roll them into balls, then use a blade
tool to make a line in the centre for the hoofs.
• Apply a thin layer of water and attach them
to the body.
Blush
• Mix a pinch of red yeast powder with a few
drops of water. Brush this on the faces using
a small paintbrush.
Proofing
Steaming
44
45
Black Sesame Koala Doughnut Buns

makes 4

250 g basic dough (page 14) Dough scraper To shorten the time taken to
Unsweetened black sesame 2.5-cm round cutter colour the dough, measure
powder out 208 g dough, then colour
Blade tool
Charcoal powder it with unsweetened black
Small paintbrush sesame powder. Divide it into
Matcha powder four 50-g portions and set
Red yeast powder the remaining dough aside
for the hands.
Dusting the round cutter with
flour will prevent the dough
from sticking to the cutter.
Dividing
• Divide the dough into one 208-g portion, one 15-g portion and
two 1-g portions. Set the remaining dough aside.
Colouring
• Colour the 208-g portion of dough grey using unsweetened
black sesame powder. Divide it into four 52-g portions.
• Colour one 1-g portion of dough green using matcha powder.
• Colour the other 1-g portion of dough light pink using red
yeast powder.
Kneading
Modelling
Head
• Trim 2 g dough from a 52-g portion and set aside for the hands.
• Flatten the 50-g portion of dough into a round about 6 cm in
diameter using your palm or a dough scraper. Dip a 2.5-cm round
cutter into a bowl of flour, then use it to make a hole in the centre
of the flattened dough. Reserve the 2.5-cm rounds for the ears.
46
Ears
• Slightly flatten a 2.5-cm round with
your finger.
Roll it into a ball, then flatten until it
is just slightly smaller than the
2.5-cm round.
• Apply a thin layer of water on the
2.5-cm round and place the white
round on top.
• Use a dough scraper to cut the round
in half, then flatten the cut side.
• Arrange on the sides of a head for
the ears.
• Make small cuts on the edges of the
ears using a blade tool.
Nose and Eyes

• Take a 1-g portion of black dough.
Roll it into an oval.
it on the head for the nose.
then flatten them for the eyes.
an eye on each side of the nose.
47
Hands
• Take a portion of reserved grey
dough. Divide it into 2, then knead
and roll into teardrop shapes. Flatten
and make indents on the broader side
using a blade tool for claws.
below the nose.
Leaf
• Take a quarter of the green dough and
roll into a thin length. Use a blade tool
to make a line in the centre for the leaf
vein. Apply a thin layer of water and
place between the koala’s hands.
Cheeks
• Take 2 red bean-sized portions of light
pink dough. Roll them into balls, then
flatten them.
under the eyes.
Proofing
Steaming
48
49
Chick Doughnut Buns

makes 4

250 g basic dough (page 14) Dough scraper To get a bright orange colour,
Red yeast powder 2.5-cm round cutter use 1 part red yeast powder
to 2 parts turmeric powder
Turmeric powder or Blade tool
or gardenia yellow powder.
gardenia yellow powder Small paintbrush
Charcoal powder Dusting the round cutter with
flour will prevent the dough
from sticking to the cutter.
Dividing
• Divide the dough into four 50-g portions, one 4-g portion and
two 2-g portions. Set the remaining dough aside.
Colouring
• Colour the 4-g portion of dough red using red yeast powder.
• Colour one 2-g portion of dough orange using 1 part red
yeast powder to 2 parts turmeric powder or gardenia yellow
powder.
• Colour the other 2-g portion of dough black using charcoal
powder.
Kneading
• Knead each 50-g portion of dough individually.
Modelling
Body
• Flatten a 50-g portion of dough into a
round about 6 cm in diameter using
your palm or a dough scraper.
• Dip a 2.5-cm round cutter into a bowl
of flour, then use it to make a hole
in the centre of the flattened dough.
Reserve the 2.5-cm round for the
wings.
50
Wings
• Divide a 2.5-cm round into 2 portions.
Knead and roll them into ovals. Flatten,
then indent the surface using a blade
tool to create feathers.
the wings to the body.
Comb
• Take a quarter of the red dough and
divide it into 2 parts, one bigger than
the other. Roll into teardrop shapes.
on the head.
Beak and Feet

• Divide the orange dough into 4 equal
portions.
• Take one portion and divide it into
3 parts. Roll one part into a cone.
under the chick’s comb for the beak.
• Roll the other 2 parts into ovals. Make
2 cuts on the dough using a blade
tool, then bend it slightly for the feet.
on the body.
51
Eyes
black dough. Roll them into balls, then
flatten them.
on each side of the beak.
Blush
the faces using a small paintbrush.
Proofing
Steaming
52
53
Playful Seal Buns

makes 4

Charcoal powder Small paintbrush details like the flippers,
snout, nose and eyes, apply
Red yeast powder Blade tool
just a thin layer of water. The
dough will not adhere firmly
Dividing if too much water is used.
• Divide the dough into four 50-g portions and two 10-g portions. When working on the body
Set the remaining dough aside. of the seals, work with one
portion at a time and shape
Colouring the dough immediately after
• Colour one 10-g portion grey using a pinch of charcoal powder. rolling. Do not let the dough
dry out or it would be
• Colour the other 10-g portion black using charcoal powder. difficult to shape.
Kneading
Modelling
Body and Hind Flippers
• Roll a 50-g portion of dough into a
teardrop shape using your palm.
• Flatten the narrow end using a finger
to create the hind flipper. Pinch the
sides to make the shape more defined.
• Use a blade tool to make a cut in the
middle of the hind flipper, then make
a few lines beside the cut.
54
Fore Flippers
Roll it into a spindle shape. Cut it in
half and flatten the cut sides.
a flipper on either side of the body.
• Support the flipper with a finger
and use a blade tool to make 2–3
indentations on the flipper.
Snout and Nose

• Take a small portion of grey dough.
Roll it into an oval for the snout.
it on the face.
• Take a small portion of black dough
and roll it into a ball for the nose.
it on the snout.
55
Eyes and Eyebrows

• Take 2 small portions of black dough.
Roll them into balls, then flatten them
for the eyes.
on the face beside the snout.
• Take a small portion of black dough
and divide it into 2. Roll into balls for
the eyebrows.
above the eyes.
Blush
a few drops of water. Brush this on the
faces using a small paintbrush.
Proofing
Steaming
56
57
Eggs-on-Toast Buns
makes 8 eggs and 5 slices of toast

250 g basic dough (page 14) Dough scraper To achieve a darker
Turmeric powder or gardenia Rolling pin tone when applying
yellow powder colour to the dough,
Ball tool
start with a single layer,
Red yeast powder Small paintbrush then add more layers.
Cocoa powder
Dividing
• Divide the dough into eight 10-g portions and one 16-g portion
for the eggs. Set the remaining dough aside for the toast.
Colouring
• Colour the 16-g portion of dough yellow using turmeric powder
or gardenia yellow powder. Divide it into eight 2-g portions.
Kneading
Modelling
Egg
• Flatten a 10-g portion of dough
using a rolling pin until it is 6 cm in
diameter. This is for the egg white.
• Flatten the edges using your finger.
• Make an indentation in the centre
using your thumb for the egg yolk.
• Use a ball tool to make some
indentations at the edges to create the
texture of fried egg.
58
• Take a 2-g portion of yellow dough.

Roll it into a ball, then flatten it
slightly for the egg yolk.
indentation in the egg white and
place the egg yolk on top.
• Take a red bean-sized portion of
plain dough. Roll it into a spindle
shape, then bend it for the highlight
in the yolk.
it on top of the egg yolk.
• Mix a pinch of red yeast powder,
turmeric powder or gardenia yellow
powder and cocoa powder with a few
drops of water.
• Use a paintbrush to colour the edges
of the egg whites using the brown
colouring. Start with a single layer
of colour, then add more layers to
darken the colour.
Toast
• Divide the remaining dough into
3 portions.
• Knead and roll one portion into a ball,
then flatten it until it is about 0.5-cm
thick. Trim the edges to get a square.
• Use a paintbrush to colour the sides
of the toast using the brown colouring.
• Add some texture to the toast by
dabbing it with the paintbrush and a
little colouring.
59
Proofing
Steaming
Intermediate Level
Bun Designs
This section features slightly more complex bun designs
compared to those in the Basic Level section. These designs
are suitable for those who are already familiar with
making steamed buns and want to try designs
involving more colours and steps.
Moo Moo Cow Sandwich Buns • 63

Tribal Owl Buns • 69
Frolicking Narwhal Buns • 75
Black Sesame Raccoon Buns • 81
Flying Polar Bear Buns • 85
Day at the Beach Buns • 91
62
63
Moo Moo Cow Sandwich Buns

makes 4

250 g basic dough (page 14) Dough scraper Oil is applied to the sandwich
Red yeast powder Rolling pin bun before folding to allow
it to be easily opened for
Charcoal powder Silicone brush
stuffing before serving. Just
Cooking oil Small paintbrush a thin layer of oil will suffice.
Ball tool This is also advisable so the
Round cutter oil will not leak out and cause
Blade tool the details to come apart.
When applying the oil, make
sure to do so on the seam-
Dividing side, so the seam will be
• Divide the dough into four 46-g portions, a 30-g portion and hidden in the fold.
a 12-g portion. Set the remaining dough aside.
When attaching the black
Colouring patches to the sandwich bun,
make sure to attach them
only to the top layer of the
red yeast powder. folded dough or you will not
• Colour the 12-g portion of dough black using charcoal powder. be able to peel the bun open
after steaming.
Kneading
64
Sandwich Buns
• To form a sandwich bun, roll a 46-g
portion of dough into a sausage
shape directly after kneading.
from the centre.
to the rolling pin, then repeat to
flatten it from the centre.
6 cm wide.
• Apply a thin layer of oil on the seam-
side of the dough. Fold it in half with
the seam on the inside.
65
Modelling
Muzzle
• Take a 5-g portion of light pink dough.
Roll it into a spindle shape.
• Place it between 2 sheets of parchment
paper, then press down on it with a
dough scraper to flatten it.
• Taper the edges by pressing with your
fingers.
sandwich bun and place the muzzle
along the folded edge. Tuck the edge
of the muzzle under the bun.
• Take 2 soy bean-sized portions of light
pink dough. Roll them into balls, then
use a ball tool to make an indentation
for the nostrils.
the nostrils on the muzzle.
Black Patches
Roll it into a spindle shape. Place it
between 2 sheets of parchment paper,
then press down on it with a dough
scraper to flatten it.
• Use a round cutter to cut out an
oval shape, then taper the edges by
pressing with your fingers.
it on the top right hand side of the
sandwich bun.
• Repeat to make another patch on the
left side.
66
Ears
a 1-g portion of light pink dough. Roll
them into spindle shapes.
• Place the light pink dough on the plain
dough and flatten it.
• Cut the spindle shape in half.
• Fold the ear in half using a ball tool.
the ears under the sandwich bun.
67
Horns
• Take 2-g portion of plain dough and
a black bean-sized portion of black
dough. Roll them into long strips, then
twist them together to form a single
strip. Repeat to roll and twist the strip
several times to get a marbled effect.
• Form it into a spindle shape, then cut
it in half.
• Flatten the cut sides with your fingers
so the horns will attach firmly to the
sandwich bun.
the horns under the sandwich bun
beside the ears.
Eyes
• Take 2 red bean-sized portions of black
dough. Roll them into balls, then flatten
them for the eyes.
the eyes on the sandwich bun.
Blush and Finishing

• To create a glint in the eyes, roll
2 small amounts of plain dough into
faces using a small paintbrush.
Proofing
Steaming
68
69
Tribal Owl Buns

makes 2

250 g basic dough (page 14) Dough scraper When placing the wings
Red yeast powder Small paintbrush on the owl, align them
to the top of the body,
under the head, so there
gardenia yellow powder Drinking straw will not be a gap after
Matcha powder or Toothpick steaming. The wings
gardenia green powder should also overlap the
Charcoal powder chest slightly for it to
look natural.
Dividing As with any recipe in this

• Divide the dough into an 180-g portion, a 4-g portion, a 2-g portion and book, you can change
the colours to suit your
four 1-g portions. Set the remaining dough aside. own preference and
Colouring requirements. For this
design, you can also omit
• Colour the 180-g portion of dough light orange using 1 part red yeast
the headband.
powder to 4 parts turmeric powder or gardenia yellow powder.
• Colour the 4-g portion of dough light green using a pinch of matcha
powder or gardenia green powder.
• Colour the 2-g portion of dough orange using 1 part red yeast powder
to 2 parts turmeric powder or gardenia yellow powder.
• Colour one 1-g portion of dough black using charcoal powder; one
green using matcha powder; one light yellow using a pinch of turmeric
powder or gardenia yellow powder and one red using red yeast powder.
Kneading
Modelling
Head and Body
• Divide the light orange dough into
two 90-g portions to make 2 owls.
• Divide each portion into a 45-g
portion (head) and a 25-g portion
(body). Knead and shape into balls.
Set the remaining dough aside.
the head on top of the body.
• Take a 1-g portion of light orange
dough. Form it into a spindle shape
and cut it in half. Apply a thin layer of
water and attach the ears to the head.
• Repeat for the other portion.
70

Roll it into a ball and flatten it.
it on the body for the chest.
Wings
• Take two 2-g portions of light orange
dough. Roll them into teardrop
shapes, then flatten them.
• Use a blade tool to make 3 lines on
each wing for feathers.
the wings on the side of the body.
71
Eyes and Beak

• Take two 1-g portions of plain dough.
Roll them into balls, then flatten them
for the white of the eyes.
them on the face.
• Take a soy bean-sized portion of
orange dough. Roll it into an oval.
between the eyes for the beak.
• Use a straw to make a rounded cut in
the beak.
black dough. Roll them into balls, then
flatten them for the eyeballs.
them on the white of the eyes, close to
the beak.
• Take a small portion of black dough.
Roll it into a fine line on your palm.
Cut a 0.2-cm length and pick it up with
a toothpick.
on the side of an eyeball.
• Repeat to make 4 lines in total, 2 on
each side.
72
Claws
orange dough. Roll them into ovals.
Use a blade tool to make 2 lines on
each oval for the claws.
attach them to the body.
Feathers
• Take 6 small portions of light orange
dough. Roll them into spindle shapes.
on the owl’s chest.
Headband
• Take a 2-g portion of light green
dough. Roll it into thin length about
0.1 cm thick.
place it on the forehead. Use a blade
tool to trim away the excess dough.
Tuck the ends behind the head.
• Roll 5 small portions of red dough
into balls and place them on the
green headband.
73
Leaf
• Roll a soy bean-sized portion of green
dough into a teardrop shape. Gently
flatten it and use a blade tool to draw
the veins of the leaf.
• Make another leaf using the light
yellow dough.
the leaves above the headband.
Blush and Finishing

• To create a glint in the eyes, roll
2 small amounts of plain dough into
balls, one slightly smaller than the
other. Flatten them slightly.
place on the eye. Do the same for the
other eye.
Proofing
Steaming
• Steam the buns over medium heat for 10–12 minutes,
then let them sit in the steamer for 3 minutes before
opening the lid.
74
75
Frolicking Narwhal Buns

makes 4

Butterfly pea flower powder Small paintbrushes details like the fins, horn
or gardenia blue powder and eyes, apply just a thin
Blade tool
layer of water. The dough
Charcoal powder Ball tool will not adhere firmly if
Matcha powder or too much water is used.
gardenia green powder
Turmeric powder or Position the fins slightly
gardenia yellow powder away from the bottom of
the body to prevent them
Red yeast powder from curling under the
body during steaming.
Dividing
• Divide the dough into one 188-g portion, one 9-g portion, three
4-g portions and one 1-g portion. Set the remaining dough aside.
Colouring
• Colour the 188-g portion of dough blue using butterfly pea
flower powder or gardenia blue powder. Divide it into four 45-g
portions. Set the remaining dough aside.
• Colour a 4-g portion of dough light green using a pinch of
• Colour another 4-g portion of dough light yellow using a pinch of
turmeric powder or gardenia yellow powder.
• Colour the last 4-g portion of dough pink using red yeast powder.
Kneading
Modelling
Body
• Take a 45-g portion of blue dough. Roll it into
a teardrop shape directly after kneading.
76
Tail
• Pinch and flatten the narrow end of
the body to create a tail.
• Clamp the tail using the handles of 2
paintbrushes.
• Pinch the tail to flatten it.
• Use a blade tool to make a cut in the
tail, then draw a few lines on the tail.
77
Belly
Roll it into a teardrop shape about
5.5 cm long.
• Place it between 2 sheets of
parchment paper, then press down
on it with a dough scraper to flatten
it for the belly.
• Taper the edges by pressing with
your fingers..
belly and place the body on it.
Gently press to attach the belly to
the body, starting from the front and
working your way to the back.
Flippers
• Take two 2-g portions of blue dough.
Roll them into teardrop shapes.
• Gently flatten them, then use a blade
tool to draw a few lines.
flippers and attach them to the side
of the body.
Eyes
plain dough. Roll them into balls, then
flatten them for the white of the eyes.
them on the face.
then flatten them for the eyeballs.
them on the white of the eyes.
78
Tusk
• Take 1 g each of light green dough,
light yellow dough and pink dough.
Roll them into long spindle shapes,
then twist them together.
• Trim the two pointed ends. Apply a
thin layer of water and attach one
to each narwhal.
• Repeat for the other 2 portions.
Blowhole
• Take a red bean-sized portion of blue
dough. Roll it into a ball, then use a
ball tool to make a hole in the centre.
on top of a narwhal behind the tusk.
Blush
pink dough. Roll them into ovals.
place them under the eyes.
79
Proofing
Steaming
80
81
Black Sesame Raccoon Sandwich Buns

makes 4

250 g basic dough (page 14) Dough scraper The strips for the tail will
4 tsp unsweetened black Rolling pin dry up very quickly since
sesame powder they are thin and narrow.
Small paintbrush
Charcoal powder Work as quickly as you
Blade tool can to avoid this.
Red yeast powder Toothpick
72 g black sesame paste To make smaller buns,
(page 24), divided into four reduce the portions given
18-g portions in the recipe by half.
Seal the dough well to
prevent the filling from
Dividing leaking out when the
• Divide the dough into a 220-g portion, a 20-g portion and an buns are steamed.
8-g portion. Set the remaining dough aside.
Colouring
• Colour the 220-g portion of dough grey using unsweetened
black sesame powder.
Kneading
• Knead each portion of dough individually
Modelling
Body
• Take a 50-g portion of grey dough.
Roll it into a sausage shape directly
after kneading.
from the centre.
to the rolling pin, then repeat to
flatten it from the centre.
6 cm wide.
82
• Place a portion of black sesame filling

on the dough. Apply a thin layer of
water around the edges of the dough,
then fold the dough in half to enclose
the filling.
• Round the bottom edges using a
dough scraper.
White Eye Patches and Belly

Roll them into balls, then flatten them.
Place on the narrow end of the bun
for the white patches around the eyes.
• Take a 2-g portion of plain dough. Roll
it into a ball, then flatten it and place
on the bun for the belly.
Tail
• Take a 3-g portion of grey dough.
Roll it into a teardrop shape.
• Place the black dough between
2 sheets of parchment paper and
roll it into a thin sheet using a
dough scraper or rolling pin. Cut it
into 12 strips, each 3 cm long and
0.3 cm wide.
• Wrap 3 strips around each tail.
attach a tail to each raccoon.
83
Ears
• Take 2-g grey dough. Roll it into a
spindle shape, then cut it in half.
Eyeballs and Nose

black dough. Roll them into balls.
the eyeballs on the white of the eyes.
• Take half a red bean-sized portion of
black dough and roll it into an oval.
Place it between the eyes for the nose.
Cut a 0.2-cm length and pick it up with
a toothpick. Place on the side of an
eyeball. Repeat to make 4 lines in total,
2 on each side.
Blush and Finishing

• To create a glint in the eye, roll a small amount of plain
dough into 2 balls. Apply a thin layer of water and
place on the eyeballs.
• Mix a pinch of red yeast powder with a few drops of
water. Brush this on the face using a small paintbrush.
Proofing
Steaming
85
Flying Polar Bear Buns

makes 2

370 g basic dough (page 14) Dough scraper When making the string
Red yeast powder Rolling pin for the balloons, add a
little water to the dough
Charcoal powder Small paintbrush
to make it soft and pliable.
Blade tool
Toothpick Work quickly and leave
small details such as the
Ball tool polka dots and paw pads
to the last to avoid the
main portions of dough
Dividing
over proofing.
• Divide the dough into two 45-g portions, two 35-g portions,
one 10-g portion, one 6-g portion and one 5-g portion. Set the
remaining dough aside.
Colouring
• Colour the 10-g portion of dough dark pink using red yeast powder.
red yeast powder.
Kneading
Modelling
Bear and Scarf
• Roll the 45-g (head) and 35-g (body)
portions of dough into balls. Apply
a thin layer of water and place the
heads on the bodies.
• Take a 5-g portion of dark pink dough.
Roll it into a 7.5-cm length, then flatten
it for the scarf. Apply a thin layer of
water and wrap the scarf around the
neck. Trim the excess dough.
• Cut a 2-cm length from the excess
dark pink dough. Use a blade tool
to make a few cuts. Apply a thin layer
of water and place it below the scarf
for the tassels.
86
Hands and Legs

• Take four 4-g portions of plain dough and
roll them into long teardrop shapes.
• Apply a thin layer of water and arrange on
the body.
Ears
a red bean-sized portion of light pink
dough.
• Roll them into ovals, then place the
light pink dough on top of the plain
dough. Flatten it with your fingers,
then cut it in half.
Nose
• Take a 1-g portion of black dough. Roll it
into an oval for the nose.
on the face.
Eyes
• Take 2 red bean-sized portions of black dough.
• Roll one into a ball for the eye. Apply a thin layer
of water and place it on the face.
• Roll the other portion into a fine line on your palm,
then bend it into an arch for the other eye. Apply a
thin layer of water and place it on the face.
87
Mouth
• Take a small portion of black dough and roll it
into a fine line on your palm. Trim off a 0.6-cm
length with a toothpick.
• Apply a thin layer of water and place it under
the nose for the mouth. Use a paintbrush to
bend one side into a smile.
Polka Dots on Scarf

• Take some plain dough and roll into small balls.
• Apply a thin layer of water and place the balls
randomly on the scarf for a polka dot pattern.
Paw Pads
• Take some light pink dough and roll them into
small balls for the paw pads.
• Apply a thin layer of water and arrange them
on the hands and legs.
Belly Button
• Take a red bean-sized portion of plain
dough and roll into a ball. Pick it up
with ball tool.
it on the tummy.
88
Blush and Finishing

• To create a glint in the eye, roll a small amount of plain
dough into a balls.
• Apply a thin layer of water and place on the round eye.
• Mix a pinch of red yeast powder with a few drops of
water. Brush this on the faces using a small paintbrush.
Balloons
• Take five 5-g portions of plain dough
and add varying amounts of red
yeast powder to colour each one a
different tone of red. Reserve a small
portion of each colour for the mouth
of the balloon. Roll the dough into
teardrop shapes.
• Roll the reserved dough into balls.
Pick one up with ball tool.
it on the corresponding balloon.
• Take some black dough and roll it
into a fine line for string.
attach the string to the mouth of the
balloon.
• Bring the balloons together.
• Repeat to make another set of
balloons.
89
Proofing
Steaming
90
91
Day at the Beach Buns

makes 2

250 g basic dough (page 14) Dough scraper Ensure that the strips for the
Red yeast powder Rolling pin bikini are attached firmly
to the triangles or they will
Cocoa powder Blade tool
separate when steamed.
Small paintbrush
Ball tool Add a little water to the
dough to make it soft and
Toothpick pliable. This will make it
easier to form small or fine
details.
Dividing
• Divide the dough into a 200-g portion, a 20-g portion, a 10-g To make swimming trunks
portion and a 1-g portion. Set the remaining dough aside. instead of a bikini, omit the
bikini top.
Colouring Skip the eyelashes if making
• Colour the 200-g portion of dough light pink using a pinch of a male pig. Vary the shape
red yeast powder. Divide this into two 50-g portions and two of the eyes as desired.
30-g portions. Set the remaining dough aside.
• Colour the 10-g portion of dough a dark pink using red yeast
powder.
• Colour the 1-g portion of dough brown using cocoa powder.
Kneading
Modelling
Body
• Roll the 50-g (head) and 30-g (body)
portions of dough into balls. Set aside.
• Take a 5-g portion of red dough. Place
it between 2 sheets of parchment
paper and roll it into a 0.2-cm thick
sheet using a dough scraper or
rolling pin.
• Cut out 2 triangles. Taper the edges
of both triangles with your fingers.
• Use a blade tool to make a few
indentations on one side of each
triangle for the creases on the
bikini top.
92

on the body.
• Take some red dough and roll it into a
thin strip for the bikini.
the strip around the legs of the
triangles.
• Take another portion of red dough and
roll it into a thin strip 6–7 cm in length.
along the base of the triangles.
the head on the body.
• Roll a 5-g portion of red dough into a
7-cm length.
it on the bottom of the body for the
bikini bottom. Tuck the excess dough
under the body.
93
Trotters
• Take four 4-g portions of light pink
dough. Roll them into teardrop shapes.
indentation on the wide end of each
teardrop for the trotters.
the trotters to the body.
Snout and Mouth

Roll it into an oval, then flatten it with
your fingers for the snout.
it on the head.
• Create a mouth and nostrils using
a ball tool.
94
Ears
Roll it into a spindle shape, then cut it
in half.
• Flatten them with your fingers.
them to the head.
• Fold the ears down using a blade tool.
Eyes, Eyelashes and Eyebrows

brown dough. Roll them into balls,
then flatten them.
them on the face for the eyes.
• Take a small portion of brown dough.
Cut two 0.2-cm lengths and pick
them up with a toothpick.
on the side of the eyes for eyelashes.
• Do the same for the eyebrows.
95
Tongue
red dough. Roll it into a ball. Apply
a thin layer of water and place it in
the mouth.
• Use a blade tool to make an indent
in the centre of the tongue.
Belly Button
• Take a small portion of light pink
dough. Roll it into a ball and pick
it up using a ball tool.
place it on the body.
Blush and Finishing

• To create a glint in the eye, roll 2 small portions of plain dough
into balls. Apply a thin layer of water and place on the eyes.
• Mix a pinch of red yeast powder with a few drops of water.
Brush this on the faces using a small paintbrush.
Proofing
Steaming
• Steam the buns over medium heat for
10–12 minutes, then let them sit in the
steamer for 3 minutes before opening
the lid.
Advanced Level
Bun Designs
Once you have mastered the steps to making steamed buns,
it’s time to explore working on more challenging designs.
The designs in this section will make wonderful conversational pieces
when displayed on your dining or dessert table.
Little Mermaid Buns • 99

Lucky Cat Buns • 105
Happy Fox, Leaf and Mushroom Buns • 111
Magical Unicorn and Cloud Buns • 121
Panda and Bamboo Bun • 129
98
99
Little Mermaid Buns

makes 2

250 g basic dough (page 14) Dough scraper Be gentle when attaching
Red yeast powder Small paintbrush elements such as the eyes,
nose and mouth to the
gardenia yellow powder face. Applying too much
Drinking straw pressure may damage the
Butterfly pea flower powder Toothpick inner structure of the dough
or gardenia blue powder formed during fermentation
Star cutters
Matcha powder or and leave an indentation or
Ball tool
gardenia green powder ‘bruise mark’.
Cocoa powder
Dividing
• Divide the dough into a 78-g portion, a 44-g portion, a 24-g
portion, an 8-g portion, a 2-g portion and a 1-g portion. Set the
remaining dough aside.
Colouring
• Colour the 78-g portion of dough a skin tone using a pinch of
red yeast powder.
• Colour the 44-g portion of dough orange using 1 part red yeast
• Colour the 24-g portion of dough blue using butterfly pea
flower powder or gardenia blue powder.
• Colour the 8-g portion of dough light blue using butterfly pea
• Colour the 2-g portion of dough green using matcha powder or
gardenia green powder.
Kneading
Modelling
Head and Body
• Take a 30-g portion of skin tone dough.
Roll it into a ball for the head.
• Take a 5-g portion of skin tone dough.
Roll it into a teardrop shape and flatten
the wider end for the body.
100
Tail
• Take a 12-g portion of blue dough.
Roll it into a 7-cm long teardrop
shape and flatten the wider end for
the tail.
• Apply a thin layer of water and join
the body to the tail.
• Use a blade tool to bend the tail into
a curve.
• Use a straw to create a fish scale
pattern on the tail.
Hair
• Take a 6-g portion of orange dough.
Roll it into a teardrop shape, then
flatten it into a 7-cm length. Use a
blade tool to draw lines for the hair.
the hair to the centre of the head, then
press it down along the left side.
the head on the body
• Take another 6-g portion of orange
dough. Roll it into a teardrop shape,
then flatten it into an 8.5-cm length.
Use a blade tool to draw lines for the
hair.
101
• Use the handle of the paintbrush to

curl one end of the hair. Apply a thin
layer of water and place it on the right
side of the head.
• Take another 6-g portion of orange
dough. Roll it into a teardrop shape,
then flatten it into a 10-cm length. Use
a blade tool to draw lines for the hair.
• Use the handle of the paintbrush to
curl one end of the hair. Apply a thin
layer of water and place it on the top
of the head from the right.
• Take a 4-g portion of orange dough.
Roll it into a teardrop shape with a
pointed end. Flatten it into an 8-cm
length. Use a blade tool to draw lines
for the hair.
it on the forehead. Use the handle of
a paintbrush to curl the end.
Arms
• Take two 2-g portions of skin tone
dough. Roll them into teardrop shapes,
about 2.5 cm in length.
the arms to the body.
102
Tail Fin and Joint

• Take two 2-g portions of light blue
dough. Roll them into teardrop shapes,
then flatten them and use a blade tool
to draw a few lines to create the tail fin.
to the tip of the tail, overlapping them
a little.
• Take 4–5 pieces of light blue dough.
Roll them into balls. Apply a thin layer
of water and attach them to the joint
between the body and the tail.
• Take 3 small portions of plain dough.
of water and place them on the tail.
Seashells
green dough. Roll them into teardrop
shapes, then flatten them. Use a blade
tool to draw a few lines. Apply a thin
layer of water and place on the body.
• Take a small portion of plain dough.
Roll it into a ball and place in the
centre of the seashells.
Eyes, Eyelashes and Eyebrows

brown dough. Roll them into balls, then
flatten them. Apply a thin layer of water
and place them on the face for eyes.
Cut two 0.2-cm lengths and pick them
up with a toothpick.
on the side of the eyes for eyelashes.
• Do the same for the eyebrows.
103
Stars
• Take a small portion of green dough.
Roll it out into a thin sheet. Use star
cutters of different sizes to punch out
2 stars.
them on the forehead.
• Use a ball tool to make an indentation
in the centre of each star.
• Take 2 small amounts of plain dough.
of water and place a ball in the centre
of each star.
Mouth
• Take a small amount of red dough.
Roll it into a thin line. Pick it up with
a toothpick.
it on the face.
Blush and Finishing

• To create a glint in the eyes, roll 4 small
amounts of plain dough into balls, 2 of
each size, then flatten them.
on the eyes.
face using a small paintbrush.
Proofing
Steaming
104
105
Lucky Cat Buns

makes 2

Red yeast powder Blade tool details like the ears, bell
and paws, apply just a
Turmeric powder or Small paintbrush
gardenia yellow powder thin layer of water. The
Toothpick dough will not adhere
Matcha powder or Flat tool firmly if too much water
gardenia green powder is used.
Bamboo sticks
Cocoa powder
It is important to align the
rope collar with the body
Dividing to avoid having a big gap
• Divide the dough into two 50-g portions, two 35-g portions, between the head and
body, or a narrow neck,
a 14-g portion, one 3-g portion, one 2-g portion and two 1-g
after steaming.
portions. Set the remaining dough aside.
Colouring
• Colour one 2-g portion of dough pink using red yeast powder.
• Colour one 1-g portion of dough light green using a pinch of
• Colour one 1-g portion of dough brown using cocoa powder.
Kneading
Modelling
Head
• To shape the head, cup a 35-g portion
of plain dough with both palms and
move it in a circular motion. This will
shape the head taller and ensure
that the buns come out tall instead of
spreading to the side after steaming.
• Do the same for the body using the
50-g portions of dough.
106
Ears
a 1-g portion of red dough. Roll them
into spindle shapes.
• Place the red dough on the plain
Right Paw
it into a teardrop shape.
• Use a blade tool to create a notch at
the wide end of the dough to form the
paw. Make 2 cuts to form the claws.
• Flatten the narrow end.
the paw to the right side of the head,
beside the ear.
107
Nose and Muzzle

• Take a sesame-sized portion of red
dough. Roll it into an oval.
on the face for the nose.
• Take another small portion of red
dough. Roll it into a fine 2-cm line on
your palm.
• Use a toothpick to pick the line up
from the centre. Form it into a V shape
and place it under the nose. Use a
paintbrush to adjust it so it forms
the muzzle.
Eyes
• Take 2 black peppercorn-sized
portions of brown dough. Roll them
into thin lines.
it on the face for the eyes. Use a
paintbrush to adjust the shape to
form smiling eyes.
Whiskers
Roll it into a fine line on your palm,
then cut it into 3 short lengths for the
whiskers.
• Pick a whisker up with a toothpick.
Apply a thin layer of water and place it
on the face. Repeat with the remaining
2 whiskers.
• Do the same for the other side of the
face.
108
Body
• Take a portion of the dough that has
already been shaped for the body.
With the help of a dough scraper,
shape the dough into a cylinder.
• Pinch the sides to create a sharp edge.
Rope Collar
• Take a 5-g portion of red dough.
Roll it into a strip long enough to go
around the top of the body/neck.
place the collar on the body/neck.
Join the ends of the rope together.
• Use a blade tool to make notches in
the red dough to create the woven
texture of rope.
• Make sure that the body and collar
are aligned.
Bell
Roll it into a ball.
place the ball near the collar.
• Use a flat tool to make a T on the
ball for the bell.
109
Left Paw
it into a teardrop shape. Use a blade
tool to create an indent at the wide
end of the dough to form the paw.
Make 2 cuts to form the claws.
• Flatten the narrow end.
the paw to the left side of the body.
Flower and Leaves

• Take 5 peppercorn-sized portions of pink dough. Roll them into
teardrop shapes for the flower petals. Use a blade tool make an
indentation on each petal.
• Take 5 sesame-sized portions of yellow dough. Roll them into
balls for the flower head.
• Apply a thin layer of water on the right side of the body and
arrange the petals and flower head on the body.
• Take 3 peppercorn-sized portions of light green dough. Roll them
into long spindle shapes for leaves. Use a blade tool make an
indentation on each leaf, then place the leaves among the petals.
Proofing
Steaming
Assembling
• To assemble, place the head on the
body to gauge the height of the cat.
Cut a bamboo stick so it is 2 cm
shorter than the cat.
• Insert the bamboo stick into the body,
then place the head on top.
Note: Remove the bamboo stick before consuming.
111
Happy Fox, Leaf and Mushroom Buns

makes 1

Red yeast powder Small paintbrush details like the fur, ears, eyes
and nose, apply just a thin
gardenia yellow powder layer of water. The dough
Scissors will not adhere firmly if too
Charcoal powder Toothpicks much water is used.
Matcha powder or Rolling pin
gardenia green powder The 0.5-cm gap between
Hook tool the fox’s legs and the bottom
20 g pandan mung bean paste
Ball tool is to prevent the legs from
(page 23)
Bamboo sticks curling under the body
during steaming.
Ensure that the tail is placed
Dividing and Kneading away from the body to
• Divide the dough into a 120-g portion (fox), a 100-g portion prevent it from curling under
the body during steaming.
(leaf) and a 30-g portion (mushrooms). Knead the dough
individually, then keep the dough for the leaf and mushrooms
covered.
• To make the fox, divide the 120-g portion of dough into a 90-g
portion, a 20-g portion and a 10-g portion.
Colouring
• Colour the 90-g portion of dough orange using 4 parts red
yeast powder to 6 parts turmeric powder or gardenia yellow
powder. Divide it into a 50-g portion (head) and 30-g portion
(body). Set the remaining orange dough aside.
• Leave the 20-g portion of dough plain.
Modelling
Head
• Knead and roll the 50-g and 30-g
portions of orange dough into ovals.
• Pinch two small bits from the
remaining orange dough and roll
into teardrop shapes. Place on top
of the head for fur.
112
Ears
• Take a 2-g portion of orange dough
and a 1-g portion of plain dough. Roll
them into spindle shapes.
• Place the plain dough on the orange
• Trim the tip off both ends and replace
with two triangles shaped from black
dough. Apply a thin layer of water
and attach.
• Flatten the cut sides with your fingers
so the ears will attach firmly to the
head.
113
Face and Eyes

Roll them into spindle shapes, then
flatten them.
them to the face. Leave the top ends
sticking out. Do not press them down.
• Cut out a V from the top ends using
scissors.
it into a ball for the snout. Apply a thin
layer of water and attach it to the face.
• Take a red bean-sized portion of black
dough. Roll it into an oval for the nose.
Apply a thin layer of water and attach
it to the snout.
• Take a red bean-sized portion of black
dough. Roll it into a ball for one eye.
Apply a thin layer of water and attach
it to the face.
• Take another small portion of black
dough. Roll into a fine line on your
palm. Bend it into an arch to create
a winking eye. Apply a thin layer of
water and attach it to the face.
• Roll another small portion of black
dough into a fine line on your palm,
Attach it to the round eye to create a
pointed shape.
• Roll a tiny portion of black dough into
a fine line on your palm. Cut it into a
0.4-cm length and pick it up with a
toothpick. Place it under the nose.
114
Legs
• Take two 3-g portions of black
shapes for the front legs. Use a
blade tool to create a notch at the
rounded ends for the paws.
attach the legs to the body. Ensure
that the legs are 0.5 cm above the
base of the body.
Chest
Roll it into an oval, then flatten it
until it is about 5 cm long.
• Use a blade tool to create indents at
the edges to create fur.
attach it to the body over the legs.
115
Tail
• Take a 4-g portion of orange dough
and a 2-g portion of plain dough.
Shape them into teardrop shapes,
then flatten the rounded ends.
• Use a blade tool to make some lines
on the white dough to create the
effect of fur.
• Apply a thin layer of water to the
flattened ends and join the pieces
together.
the tail to the back of the body.
Blush and Finishing

amounts of plain dough into balls.
on the round eye.
face using a small paintbrush.
• Take a small amount of black dough
and roll it into a fine line on your palm.
Cut out two 0.2-cm lengths and pick
them up using a toothpick.
above the eyes for the eyebrows.
Proofing
Steaming
116
Colouring
• To make the leaf, colour the 100-g portion of dough green
using matcha powder or gardenia green powder.
Dividing
• Divide it into a 60-g portion and a 40-g portion.
Kneading
• Knead each portion individually.
Modelling
• Form the 40-g portion of dough
into a teardrop shape directly after
kneading.
• Gently flatten it with your palm.
to the rolling pin, then roll it flat using
a forward and backward motion from
the centre.
rolling pin, then repeat to roll it from
the centre.
• Repeat to turn and roll the dough until
it is about 13 cm long and 8 cm wide.
• Repeat the steps above for the 60-g
portion of dough. Roll the dough out
until it is 14 cm long and 9 cm wide.
117
• Place 20 g filling on the smaller portion

of dough. Flatten it into the shape of
the leaf, leaving a 0.5-cm margin all
around.
• Apply a thin layer of water around the
filling and place the larger portion of
dough over to cover the filling.
• Press the edges gently to seal it tightly.
Tuck in the edges using a dough
scraper.
• Draw the leaf veins using a hook tool.
• Use a blade tool to make indentations
on the sides of the leaf to create
serrated edges.
Proofing
• Set the bun aside to proof.
Steaming
• Steam the bun over medium heat for 12–15 minutes, then let
it sit in the steamer for 3 minutes before opening the lid.
118
Dividing
• To make the mushrooms, divide the 30-g portion of dough into
a 12-g portion and an 18-g portion.
Colouring
• Colour the 12-g portion red using red yeast powder.
Kneading
• Knead each portion individually.
Modelling
• Divide the red dough into a 6-g
portion, a 4-g portion and a 2-g
portion for the mushroom caps.
• Roll each portion into a ball, then
flatten into domes. Set aside.
• Take 2-g, 1-g and 0.5-g portions of
plain dough. Roll them into balls,
then flatten them. Apply a thin layer
of water and attach them to the base
of the red domes according to size.
• Use a blade tool to make
indentations on the plain dough for
the gills.
• Take 3-g, 2-g and 1-g portions of
plain dough. Roll them into teardrop
shapes, then flatten the rounded
side for the mushroom stems.
• Roll small amounts of plain dough
into balls, then flatten them. Apply
a thin layer of water and place
them randomly on the red
mushroom caps.
Proofing
Steaming
119
Assembling
• To assemble the mushrooms,
make a hole at the bottom of each
mushroom cap using a ball tool.
• Insert the pointed end of a
mushroom stem into the hole while
the bun is still hot, matching them
according to size.
• Insert a toothpick into each
mushroom stem.
• To assemble the fox, place the head
on the body to gauge the height of
the fox. Cut a bamboo stick so it is
2 cm shorter than the fox.
• Insert the bamboo stick into the
head from the base, then place the
head on the body.
Finishing
• Sit the fox on the leaf. Insert the
mushrooms into the leaf.
Note: Remove the sticks before consuming.
121
Magical Unicorn and Cloud Buns

makes 1

250 g basic dough (page 14) Dough scraper When attaching small details like
Turmeric powder or Blade tool the ears, nostrils and eyes, apply
gardenia yellow powder Small paintbrush just a thin layer of water. The
Cocoa powder dough will not adhere firmly if
Ball tool too much water is used.
Matcha powder or Rolling pin
gardenia green powder I used pink dough for the blush
Star cutters
Red yeast powder in this recipe, but you can also
Bamboo stick use red yeast powder mixed with
Butterfly pea flower powder
Toothpicks water as I do in other recipes.
or gardenia blue powder
20 g pandan mung bean paste When attaching the mane,
(page 23) ensure that they are placed
close to the horn to avoid gaps
forming during steaming.
Dividing and Kneading
When placing the rainbow strips
• Divide the dough into a 120-g portion (unicorn) and a 130-g on the cloud, pack them closely
portion (cloud). Knead the dough individually, then keep the together to avoid gaps forming
dough for the cloud covered. during steaming.
• To make the unicorn, divide the 120-g portion of dough into a
50-g portion (head), a 30-g portion (body), a 6-g portion (horn
and hoofs), four 2-g portions (mane and tail) and a 1-g portion
(eyes). Set the remaining dough aside.
Colouring
• Colour the 6-g portion of dough gold using turmeric powder
or gardenia yellow powder and cocoa powder.
• Colour each 2-g portion of dough a different colour: light
green using matcha powder or gardenia green powder; yellow
using turmeric powder or gardenia yellow powder; light pink
using red yeast powder and light blue using butterfly pea
Modelling
Head
• To shape the head, cup the 50-g
portion of dough with both palms
and move it in a circular motion. This
will shape the head taller and ensure
• Repeat with the 30-g portion of
dough for the body.
122
Horn and Ears

• Take a 2-g portion of gold dough.
Roll it into a long spindle shape. Fold
it in half, then twist to form the horn.
• Cut off the folded end and flatten the
cut side. Apply a thin layer of water
and attach to the top of the head.
Roll it into a spindle shape for the
ears. Cut it in half, then flatten the cut
sides so the ears will attach firmly to
the head.
attach the ears to the top of the head
beside the horn.
Mane
• Divide the light green, yellow, light pink
and light blue dough in half.
• Roll each portion into a teardrop shape.
Use a blade tool to draw a few lines on
each portion.
to the top of the head, touching the
horn.
123
Legs and Hoofs

• Take four 1-g portions of gold dough.
Roll each one into a ball, then slightly
flatten them for the hoofs.
• Take four 4-g portions of plain dough.
Roll each one into a long teardrop
shape, then flatten the broader end.
the hoofs to the legs.
• Use a blade tool make an indentation
on each hoof.
2 legs to the side of the unicorn’s body
and 2 legs to the front.
Tail
• Reserve a small portion of light pink
dough for the cheeks.
• Take the remaining light pink, yellow,
light blue and light green dough and
roll them into long spindle shapes.
• Place them together, then twist to form
the tail.
it to the back of the unicorn.
124
Nostrils and Eyes

• Take two 0.5-g portions of plain dough.
Roll them into balls, then flatten them.
Use a ball tool to make an indentation
in the centre for the nostrils.
• Pick the nostrils up with the ball tool.
them on the head.
brown dough. Roll them into balls,
then flatten them for the eyes.
on the head.
Blush and Finishing

amounts of plain dough into balls,
then flatten them. Pick them up with
a toothpick. Apply a thin layer of water
and place on the eyes.
• For the blush, divide the reserved light
pink dough in half. Roll into balls and
flatten them.
under the nostrils.
Proofing
Steaming
• Steam the buns over medium heat for
10–12 minutes, then let them sit in the
steamer for 3 minutes before opening
the lid.
125
Dividing
• To make the cloud, divide the 130-g portion of dough into
a 100-g portion (cloud), a 7-g portion and two 5-g portions.
Set the remaining dough aside.
Colouring
• Colour the 100-g portion blue using butterfly pea flower
powder or gardenia blue powder. Divide it into a 60-g portion
and a 40-g portion.
• Colour one 5-g portion of dough pink using red yeast powder.
• Colour the other 5-g portion of dough green using matcha
powder or gardenia green powder.
Kneading
Modelling
• Roll the 40-g portion of dough into a
sausage shape directly after kneading.
from the centre.
it from the centre.
• Repeat to turn and roll the dough until
it is about 13 cm long and 8 cm wide.
• Repeat the steps above for the 60-g
portion of dough. Roll the dough out
until it is 14 cm long and 9 cm wide.
126
• Place 20 g filling on the smaller portion

of dough. Flatten it into the shape of
the cloud, leaving a margin all around.
filling and place the larger portion of
dough over to cover the filling.
• Press the edges gently to seal it tightly.
• Use a dough scraper to make
indentations on the sides to create
a fluffy cloud.
Rainbow
Roll it into a 0.5-cm thick strip.
Repeat with the pink dough and
green dough.
• Apply a thin layer of water on one
side of the cloud and place the
pink strip on it. Apply a thin layer of
water on the side of the pink strip
and place the yellow strip next to it.
Repeat with the green strip.
• Press the strips together tightly,
making sure there is no gap
between them.
• Trim off the excess dough and tuck
the ends under the cloud.
127
Small Clouds
• Take 5-g, 3-g and 2-g portions of plain
dough. Roll them into ovals, then
flatten them.
• Use a blade tool to make indentations
on the sides to create fluffy clouds.
Stars
• Roll the remaining yellow dough
into a thin sheet.
• Use star cutters of different sizes
to cut out a few stars.
place the stars on the blue cloud
and/or rainbow.
Proofing
Steaming
• Steam the bun over medium heat for 12–15 minutes, then let
it sit in the steamer for 3 minutes before opening the lid.
Assembling
• To assemble the unicorn, place
the head on the body to gauge the
height of the unicorn. Cut a bamboo
stick until it is 2 cm shorter than the
unicorn.
• Insert the bamboo stick into the body
of the unicorn, then place the head
on top.
• Insert toothpicks into the side of each
small cloud.
Finishing
• Sit the unicorn on the large cloud.
Insert the small clouds into the large
cloud.
Note: Remove the sticks before consuming.
128
129
Panda and Bamboo Bun

makes 1

Charcoal powder Blade tool details like the eyes, ears
and mouth, apply just a
Cocoa powder Small paintbrush
thin layer of water. The
Turmeric powder or Toothpick dough will not adhere
gardenia yellow powder Rolling pin firmly if too much water
Matcha powder or Bamboo stick is used.
gardenia green powder
The 0.5-cm gap between
44 g pandan mung bean paste the panda’s legs and the
(page 23) bottom is to prevent the
legs from curling under
the body during steaming.
Dividing and Kneading
• Divide the dough into a 102-g portion (panda) and a 170-g
portion (bamboo). Knead the dough individually, then keep the
dough for the bamboo covered. Set the remaining dough aside.
• To make the panda, divide the 102-g portion of dough into a
50-g portion (head), a 30-g portion (body) and a 22-g portion.
Colouring
Modelling
Head and Body
• To shape the head, cup the 50-g
portion of dough with both palms
and move it in a circular motion. This
will shape the head taller and ensure
• Repeat with the 30-g portion of dough
for the body.
130
Legs and Tail

• Take four 4-g portions of black
shapes, each about 4.5 cm long.
• Use a blade tool to create a notch at
the rounded ends for the paws.
attach 2 legs down the front of the
body. Ensure that these front legs are
0.5 cm above the base of the body.
• Attach the 2 hind legs to the back of
the body.
black dough. Roll it into a ball and
place it between the hind legs for
the tail.
Ears, Eyes and Nose

Roll it into a capsule shape and cut it
in half for the ears. Apply a thin layer
of water and attach them to the head.
• Take two 0.5-g portions of black
dough. Roll them into balls, then
flatten them for the eye patches.
them on the face.
• Take a small amount of black dough.
Roll it into a ball for the nose. Apply
a thin layer of water and place it
between the patches.
131

plain dough. Roll them into balls
and flatten them for the white of the
eyes. Apply a thin layer of water and
place them on the black patches.
black dough. Divide it in 2, then roll
each piece into a ball and flatten
them for the eyeballs. Apply a thin
layer of water and place them on
the whites of the eyes.
Mouth
Cut a 1-cm length and pick it up with
a toothpick.
it under the nose. Use the paintbrush
to adjust the end to form an O.
Blush and Finishing

balls, 2 large and 2 small.
2 balls on each eye.
Proofing
Steaming
• Steam the buns over medium heat for 10–12 minutes,
then let the buns sit in the steamer for 3 minutes before
opening the lid.
132
Dividing
• To make the bamboo, divide the 170-g portion of dough into
a 20-g portion, two 40-g portions and a 70-g portion.
Colouring
• Colour the 20-g portion of dough beige using 1 part cocoa
• Colour the 70-g portion of dough green using matcha powder
or gardenia green powder.
Kneading
Modelling
Trunk
• Roll the two 40-g portions of dough
into balls. Flatten them into rounds
about 8 cm in diameter.
• Divide the filling into two 18-g portions
and an 8-g portion. Roll into balls.
• Place 18-g filling in the middle of an
8-cm round. Gather the edges of the
dough up around the filling and pinch
to seal. Roll into a ball. Place the ball
seam side down, then flatten it into a
round about 7 cm in diameter.
• Flatten the 8-g portion of filling into
a 5-cm round. Place it on one of the
7-cm rounds, leaving a margin all
around.
filling and place the other 7-cm round
on top.
• Neaten the edges with a dough
scraper.
133
• Take the beige dough. Roll it into a

ball, then flatten it into a round about
7 cm in diameter.
on top of the stacked rounds.
• Roll the 70-g portion of dough into a
sausage shape directly after kneading.
from the centre.
it from the centre.
until it is as long as the circumference
of the stacked dough. Trim it to the
height of the stacked dough. Set the
excess dough aside.
• Apply a thin layer of water and wrap
the green dough around the stacked
dough.
• Use a blade tool to make a horizontal
line around the side to create a node
in the bamboo. Make some vertical
cuts on the sides of the bamboo.
134
Leaves
• Take a 4-g portion from the excess
green dough. Roll it into a spindle
shape about 5 cm long. Flatten it
with your finger.
• Use a blade tool to create veins in
the leaf. Fold the leaf with the help
of the blade tool.
• Repeat to make another 3 leaves.
attach the leaves to the bamboo.
Bend the leaves in different
directions for a more natural feel.
• Make another cluster of leaves
if desired.
Finishing
• Mix a pinch of matcha powder with
the bamboo and leaves to create
different colour tones.
135
Proofing
Steaming
• Steam the bun over medium heat for 12–15 minutes,
then let it sit in the steamer for 3 minutes before
opening the lid.
Assembling
• To assemble, place the head on the
body to gauge the height of the panda.
Cut a bamboo stick so it is 2 cm
shorter than the panda.
• Insert the bamboo stick into the body,
then place the head on top.
• Sit the panda on the bamboo.
Note: Remove the bamboo stick before consuming.
136
Weights and Measures
Quantities for this book are given in metric and American (spoon) measures.
Standard spoon measurements used are: 1 teaspoon = 5 ml and 1 tablespoon = 15 ml.
All measures are level unless otherwise stated.
LIQUID AND VOLUME MEASURES DRY MEASURES
Metric Imperial American Metric Imperial

5 ml 1
/6 fl oz 1 teaspoon 30 grams 1 ounce
10 ml 1
/3 fl oz 1 dessertspoon 45 grams 11/2 ounces
15 ml 1
/2 fl oz 1 tablespoon 55 grams 2 ounces
60 ml 2 fl oz 1
/4 cup (4 tablespoons) 70 grams 21/2 ounces
85 ml 21/2 fl oz 1
/3 cup 85 grams 3 ounces
90 ml 3 fl oz 3
/8 cup (6 tablespoons) 100 grams 31/2 ounces
125 ml 4 fl oz 1
/2 cup 110 grams 4 ounces
180 ml 6 fl oz 3
/4 cup 125 grams 41/2 ounces
250 ml 8 fl oz 1 cup 140 grams 5 ounces
300 ml 10 fl oz (1/2 pint) 11/4 cups 280 grams 10 ounces
375 ml 12 fl oz 11/2 cups 450 grams 16 ounces (1 pound)
435 ml 14 fl oz 13/4 cups 500 grams 1 pound, 11/2 ounces
500 ml 16 fl oz 2 cups 700 grams 11/2 pounds
625 ml 20 fl oz (1 pint) 21/2 cups 800 grams 13/4 pounds
750 ml 24 fl oz (11/5 pints) 3 cups 1 kilogram 2 pounds, 3 ounces
1 litre 32 fl oz (13/5 pints) 4 cups 1.5 kilograms 3 pounds, 41/2 ounces
1.25 litres 40 fl oz (2 pints) 5 cups 2 kilograms 4 pounds, 6 ounces
1.5 litres 48 fl oz (2 2/5 pints) 6 cups
2.5 litres 80 fl oz (4 pints) 10 cups
OVEN TEMPERATURE LENGTH
°C °F Gas Regulo Metric Imperial

Very slow 120 250 1 0.5 cm 1
/4 inch
Slow 150 300 2 1 cm 1
/2 inch
Moderately slow 160 325 3 1.5 cm 3
/4 inch
Moderate 180 350 4 2.5 cm 1 inch
Moderately hot 190/200 370/400 5/6
Hot 210/220 410/440 6/7
Very hot 230 450 8
Super hot 250/290 475/550 9/10

Salinan Mantoulicious

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Creative & Yummy

The memory of my late father who was my role model.

My husband for his patience, support and understanding,

My students, the source of my inspiration.

Editor : Lydia Leong

Copyright © 2020 Marshall Cavendish International (Asia) Private Limited

Published by Marshall Cavendish Cuisine

All rights reserved

Other Marshall Cavendish Offices:

Marshall Cavendish is a registered trademark of Times Publishing Limited

National Library Board, Singapore Cataloguing in Publication Data

Name: Xue Ren.

Introduction • 5 Intermediate Level Bun Designs

Basic Tools and Equipment • 7 Moo Moo Cow Sandwich Buns • 63

Basic Ingredients • 11 Tribal Owl Buns • 69

Bun Filling Recipes • 23 Advanced Level Bun Designs

I have always loved baking and I have many fond memories

Gradually, as I developed my skills as a designer, I also started to

This collection of steamed bun designs has been carefully curated

Basic Tools and Equipment

This section details the list of basic kitchen equipment

Bread Machine Stand Mixer

Bamboo Steamer Stainless Steel Steamer

Other Useful Tools

Digital Kitchen Scale Lollipop Sticks

Timer Wire Rack

Liquid Instant Dry Yeast Flour Fat/Oil

This section provides an overview of the steps involved in making

The rule of thumb is to work on the larger portions of dough first

Optimum proofing time is largely determined through experience,

Refer to page 17 for ways to gauge when dough is optimally

Steam the buns for 10–12 minutes or according to the instructions

Basic Dough Recipe

Before you begin, read through the recipe several times

makes about 250 g dough makes about 370 g dough

Step 2: Dividing and Kneading

7. Take the portion of dough to be coloured and flatten it slightly.

Viewing the Size

Touching the Surface

Touching the Bottom

Viewing the Volume

Colouring the Dough

My preference is to use natural food colouring powder as you will only

Red Yeast Powder Note: For pink,

Green Light Green

Butterfly Pea Blue Light Blue

Filling the Buns

The buns in this book can either be kept plain or filled,

1. Place the dough on a worktop lightly dusted with flour. Flatten

Bun Filling Recipes

Here are some of my favourite bun fillings that are not

Pandan Mung Bean Paste

Black Sesame Paste

Makes about 200 g

Custard Coconut Filling

Makes about 190 g

Ingredients 50 g desiccated coconut Note

Lava Salted Egg Yolk Filling

Makes about 264 g

How to tell if a steamed bun is done

How to store and reheat steamed buns

Easter Egg Buns • 31

Easter Egg Buns