Steam bread with baking powder is a soft, fluffy, and slightly sweet quick bread that is cooked with steam instead of baked in an oven. It is a popular snack in many parts of China, where it is known as fagao (发糕), and it is also enjoyed in other Asian countries. Using baking powder as the leavening agent makes this recipe incredibly quick and reliable, producing a tender crumb with a beautiful domed top, all without needing an oven.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar (adjust to taste)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (240 ml) milk or water, at room temperature
- 1 large egg (about 50 g), at room temperature
- 2 tablespoons (30 ml) neutral oil (such as vegetable or canola) or melted butter
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare your steamer: Fill a large pot or wok with about 2 inches (5 cm) of water. Place a steamer basket or a metal trivet inside, and line a 9-inch (23 cm) round cake pan or a 9-inch (23 cm) heatproof dish with parchment paper. Make sure the pan fits in the steamer with at least 1 inch (2.5 cm) of clearance around the sides for steam circulation.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This ensures the baking powder is evenly distributed.
- In a separate bowl or large liquid measuring cup, whisk the milk, egg, oil, and vanilla extract (if using) until the egg is fully beaten and the mixture is smooth.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula or whisk just until no dry streaks remain. The batter will be slightly lumpy; do not overmix, as this can make the bread dense. The batter should be thick but pourable, similar to a thick pancake batter.
- Pour the batter into the prepared pan. Smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles.
- Bring the water in the steamer to a rolling boil over high heat. Carefully place the pan with the batter into the steamer. Cover with a lid. If your lid is not tight-fitting, wrap a clean kitchen towel around the lid to prevent condensation from dripping onto the bread.
- Steam over high heat for 25 minutes, or until a toothpick inserted into the center comes out clean. Do not open the lid during the first 15 minutes of steaming, as this can cause the bread to collapse.
- Once done, turn off the heat and let the bread sit in the steamer for 5 minutes with the lid slightly ajar. This helps the bread set and prevents a sudden temperature shock.
- Carefully remove the pan from the steamer using oven mitts. Let it cool in the pan for 10 minutes, then lift the bread out using the parchment paper and transfer to a wire rack to cool completely, or serve warm.
Tips
- Do not overmix: Overmixing activates the gluten in the flour, which will make the bread tough and chewy instead of light and fluffy. Mix until just combined.
- Keep the lid closed: Opening the steamer during the first 15 minutes of cooking lets out precious steam and causes a sudden drop in temperature, which can make the bread sink in the middle. Resist the urge to peek!
- Prevent condensation drips: Water droplets from the lid can create a soggy, blotchy top. Wrap the lid with a clean kitchen towel (secure the corners on top of the lid) before steaming to absorb condensation.
- Substitutions: For a dairy-free version, use water or unsweetened plant-based milk (like almond or oat milk) and a neutral oil instead of butter. You can also replace the egg with 1/4 cup (60 ml) of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) – the texture will be slightly more dense.
Serving Suggestions
Steam bread is delicious warm or at room temperature. Serve it as a breakfast item alongside a cup of hot tea or coffee. It also makes a great afternoon snack. For a sweeter treat, you can add a drizzle of honey or a sprinkle of powdered sugar on top. It pairs well with fresh fruit or a dollop of whipped cream for a simple dessert.
Variations
- Brown Sugar: Substitute the granulated sugar with 1 cup (200 g) packed brown sugar for a deeper, molasses-like flavor and a darker color.
- Matcha: Add 1 tablespoon of matcha green tea powder to the dry ingredients for a vibrant green color and an earthy, slightly bitter note that balances the sweetness.
- Red Bean or Dates: Gently fold in 1/2 cup (90 g) of cooked sweet red bean paste or chopped pitted dates into the batter before steaming for added texture and natural sweetness.
- Citrus: Add 1 tablespoon of lemon or orange zest to the wet ingredients for a bright, refreshing flavor.
- Whole Wheat: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture. You may need to add an extra tablespoon of milk.
Storage and Reheating
Store leftover steam bread in an airtight container or a zip-top bag at room temperature for up to 2 days. For longer storage, wrap the bread tightly in plastic wrap and then in aluminum foil, and refrigerate for up to 5 days or freeze for up to 3 months.
To reheat, the best method is to re-steam it for 3-5 minutes until warm and soft. You can also microwave individual slices for 20-30 seconds, but this may make the texture slightly chewy. If frozen, thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Why did my steam bread collapse in the middle?
This is most often caused by opening the steamer lid too early, which lets the steam escape and causes a sudden temperature drop. It can also happen if the batter was overmixed, creating too much gluten, or if the steaming time was too short. Always keep the lid closed for the first 15 minutes and test for doneness with a toothpick.
Can I use self-rising flour instead of all-purpose flour and baking powder?
Yes, you can. Self-rising flour already contains baking powder and salt. Replace the all-purpose flour and baking powder with 2 cups (250 g) of self-rising flour, and omit the salt from the recipe. The texture will be very similar.
Why is my steam bread dense or gummy?
A dense or gummy texture usually results from overmixing the batter, which develops gluten. It can also be caused by using too much liquid or not steaming for long enough. Make sure to mix the batter just until combined and measure your ingredients accurately.
Can I use a different pan?
Yes, you can use any heatproof dish that fits in your steamer, such as a glass pie plate or small ramekins. If using ramekins, the cooking time will be shorter (about 15-20 minutes). Just make sure the pan is not too deep, or the bread may not cook through in the center.
Is this the same as Chinese steamed buns (mantou)?
No, this is not the same as mantou. Mantou is a yeasted bread that is steamed, while this recipe uses baking powder as a quick leavening agent. The texture is different – this bread is more like a cake, while mantou is more like a soft, chewy bread roll.
Can I make this without an egg?
Yes, you can make a vegan version. Replace the egg with 1/4 cup (60 ml) of unsweetened applesauce, a flax egg, or simply add an extra 1/4 cup (60 ml) of milk. The texture will be slightly less tender, but it will still be delicious.
Related
- Simmering Meat Recipes: Tender & Flavorful
- Simmering Orange Peels and Cinnamon: How-To
- Simmering in a Slow Cooker: How It Works
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