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Bao Bun Calculator — Dough, Filling & Steam Time

Get precise flour, water, yeast, and filling amounts for homemade steamed bao buns

Flour

288g

Buns

12

Steam

12min

Dough

288g
flour for 12 buns

144 ml water, 24g sugar, 7.2g yeast

Filling

360g

Proof Time

45 min

Steam Time

12 min

Dough per Bun

40g

Weight Breakdown

Flour288g
Water144g
Filling360g

What You'll Need

Unicook 15" Round Pizza Stone with Scraper

Unicook 15" Round Pizza Stone with Scraper

$25-$354.6
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Spring Chef Stainless Steel Bench Scraper

Spring Chef Stainless Steel Bench Scraper

$10-$154.8
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Kook Banneton Bread Proofing Basket 9 inch Rattan

$22-$274.8
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Baratza Encore Conical Burr Coffee Grinder

Baratza Encore Conical Burr Coffee Grinder

$140-$1704.6
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Hario V60 Ceramic Pour Over Coffee Dripper

Hario V60 Ceramic Pour Over Coffee Dripper

$20-$304.7
View on Amazon
Greater Goods Coffee Scale with Timer 0.1g Precision

Greater Goods Coffee Scale with Timer 0.1g Precision

$30-$454.5
View on Amazon
Unicook 15" Round Pizza Stone with Scraper

Unicook 15" Round Pizza Stone with Scraper

$25-$354.6
View on Amazon
Spring Chef Stainless Steel Bench Scraper

Spring Chef Stainless Steel Bench Scraper

$10-$154.8
View on Amazon

Kook Banneton Bread Proofing Basket 9 inch Rattan

$22-$274.8
View on Amazon
Baratza Encore Conical Burr Coffee Grinder

Baratza Encore Conical Burr Coffee Grinder

$140-$1704.6
View on Amazon
Hario V60 Ceramic Pour Over Coffee Dripper

Hario V60 Ceramic Pour Over Coffee Dripper

$20-$304.7
View on Amazon
Greater Goods Coffee Scale with Timer 0.1g Precision

Greater Goods Coffee Scale with Timer 0.1g Precision

$30-$454.5
View on Amazon

As an Amazon Associate, we earn from qualifying purchases.

Example Calculations

112 Char Siu Bao

Inputs

Number of Bao12
FillingChar Siu Bao (BBQ Pork)

Result

Flour288g
Water144 ml
Total Filling360g
Steam Time12 min

12 buns × 40g = 480g dough. Flour: 480 × 0.60 = 288g. Water: 480 × 0.30 = 144ml. Filling: 12 × 30g = 360g.

28 Plain Mantou

Inputs

Number of Bao8
FillingPlain Mantou (No Filling)

Result

Flour192g
Water96 ml
Total Filling0g
Steam Time8 min

8 × 40g = 320g dough. Flour: 320 × 0.60 = 192g. Water: 320 × 0.30 = 96ml. Mantou = no filling.

Frequently Asked Questions

Q

How much dough do I need per bao bun?

Each bao bun uses about 40g of dough, composed of 60% flour (24g), 30% water (12g), 5% sugar (2g), and smaller amounts of yeast, oil, and baking powder. For a batch of 12 buns, you need about 288g flour, 144ml water, 24g sugar, and 7.2g yeast.

  • Per bun: 40g total dough (24g flour, 12ml water, 2g sugar)
  • Batch of 12: 288g flour + 144ml water + 24g sugar + 7.2g yeast
  • Use low-protein cake flour or Hong Kong flour for softest texture
  • Add 1 tsp baking powder per 12 buns for extra fluffiness
  • Dough should be slightly sticky but smooth after kneading
Q

How much filling per bao bun?

Standard bao filling is 25–35g per bun depending on the type. Char siu bao uses 30g of diced BBQ pork filling, custard uses 25g, and vegetable filling uses 35g due to its lower density. Plain mantou has no filling and uses the full 40g of dough per bun.

  • Char siu bao: 30g BBQ pork filling per bun
  • Custard bao: 25g salted egg custard per bun
  • Vegetable bao: 35g mixed vegetable filling per bun
  • Red bean bao: 25g sweet red bean paste per bun
  • Mantou: 0g filling (plain steamed bread, all dough)
Bao TypeFilling/BunSteam TimeDough/Bun
Char Siu Bao30g12 min40g
Custard Bao25g10 min40g
Vegetable Bao35g10 min40g
Red Bean Bao25g10 min40g
MantouNone8 min40g
Q

How long do bao buns take to proof and steam?

Bao dough needs 45 minutes of proofing at room temperature until doubled in size. After shaping, let buns rest 15 minutes for a second proof. Steaming takes 8–12 minutes depending on size and filling. Do not open the lid for the first 5 minutes.

  • First proof: 45 minutes at room temperature (until doubled)
  • Second proof: 15 minutes after shaping (buns should look puffy)
  • Steam time: 8 min (mantou), 10 min (custard/veggie), 12 min (char siu)
  • Keep lid on for first 5 minutes to prevent collapsing
  • Turn off heat and wait 2 minutes before lifting lid
Q

Why are my bao buns not white and fluffy?

Common causes are: using bread flour instead of cake flour (too much gluten), over-kneading, water too hot (kills yeast), or opening the steamer too soon. Bao should use low-protein flour (8–9%), lukewarm water (not hot), and the lid must stay on during the first 5 minutes of steaming.

  • Use low-protein flour (cake flour, 8–9% protein)
  • Water temperature: lukewarm (35–40°C), not hot
  • Add 1 tsp white vinegar to steaming water for whiter buns
  • Do not over-knead: 8–10 minutes is enough
  • Never open the steamer lid in the first 5 minutes

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Last Updated: Mar 20, 2026

This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.

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