Rougamo Bread Recipe

There’s something magical about making bread with your own hands-especially when it’s a Flaky Rougamo bread. Today, we’re diving into a traditional Chinese-style bun that’s hand-rolled, pan-fried, and oven-baked to golden perfection. While Rougamo bread is usually machine-pressed, we’re going old-school and doing it all by hand.

This homemade approach makes it a perfect Rougamo Bread Recipe for families or anyone without fancy equipment. The layers in the dough get their signature crispiness from melted lard, while the texture remains chewy and soft inside. Even if your rolls come out looking a bit wonky, they’re still incredibly tasty!

So if you’ve ever wanted to make Rougamo bread but felt limited by tools, this recipe proves you don’t need much to make something extraordinary.

What Does Rougamo Bread Taste Like?

Rougamo bread has a unique dual texture that’s hard to resist. The outside gets crispy thanks to pan-frying and oven baking, while the inside remains soft, tender, and layered like a flakey flatbread.

You’ll notice a rich, savory aroma the moment you brush melted lard between the folds. When cooked, this adds a buttery crispness that shatters with each bite. It’s slightly chewy, very fluffy, and deeply satisfying.

Especially when paired with flavorful fillings like chopped pork chili or taro, Rougamo bread becomes more than a bun-it’s a complete experience in texture and taste.

Ingredients Required for Flaky Rougamo Bread Recipe

Here’s the list of Ingredients you’ll need to make this Rougamo Bread

• 500g all-purpose flour
• 4g baking powder
• 230g warm water (adjust as needed for hand-kneading)
• 2–3 tbsp melted lard (for brushing)

Kitchen Utensil You’ll Need

1. Mixing bowl
2. Rolling pin
3. Knife or wire shredder
4. Non-stick frying pan
5. Oven and baking tray
6. Clean towel or wrap (for dough resting)
7. Cooking brush

Preparation time: 25 minutes (plus 1 hour 40 minutes resting time)
Cooking time: 25 minutes

How to Make Rougamo Bread

Simply follow the steps given below to make your flaky Rougamo Bread at home

1. Make the Dough:
In a large bowl, mix flour and baking powder. Gradually add warm water to form a dry dough. Knead until smooth by hand or using a mixer on low speed for 10 minutes. Finish kneading by hand until surface is smooth.

2. Rest the Dough:
Cover the dough and let it rest for 20 minutes. Knead again, then rest at room temperature for 1 hour.

3. Divide & Shape:
Cut the dough into 3 or 4 portions. Roll each into a long strip and flatten using a rolling pin. Make the sheet as thin and long as possible (up to 2 meters).

4. Layer & Roll:
Brush the surface lightly with melted lard. Roll the dough tightly lengthwise, then twist into a coil. Use a shredder or knife to create noodle-like shreds on half the sheet, then continue rolling.

5. Shape the Bun:
Press the coiled dough flat into a disk. Flip and roll lightly to flatten evenly without damaging the layers.

6. Pan-Fry:
Heat a non-stick pan over medium-low heat with a bit of lard. Fry the buns face-down until slightly golden. Flip and cook until both sides are lightly colored.

7. Bake:
Preheat the oven to 230°C (446°F). Transfer buns to a tray and bake for 10–15 minutes until puffed and golden brown.

8. Serve:
Enjoy warm! Optionally stuff with chopped pork or taro for the full Roujiamo experience.

Some Tasty Ways To Customize and Serve This Flaky Rougamo Bread

1. Stuffed with Five-Spice Pork
We often chop up leftover pork belly or shoulder seasoned with five-spice, garlic, and soy sauce. The savory richness melts right into the layers of the bun-it’s our go-to version of the classic Roujiamo.

2. Taro & Braised Chicken Mix
Once, we mashed some soft taro and tossed it with shredded braised chicken-it sounds odd, but it turned out super creamy and comforting. The bun soaked up all that flavor like a dream.

3. Egg & Chive Scramble
One lazy morning, we filled the bread with a quick stir-fry of eggs and Chinese chives. Light, fresh, and surprisingly addictive-great for breakfast or a light lunch.

4. Crispy Duck & Hoisin Sauce
This one’s a crowd-pleaser! We shredded crispy duck, added hoisin, cucumber sticks, and scallions-basically turning the bun into a handheld Peking duck wrap.

5. Spicy Cumin Lamb
Inspired by Xi’an street food, we’ve stuffed it with tender cumin-spiced lamb. It’s bold, aromatic, and works especially well when the bun is super crispy.

6. Cold Sesame Noodle Side
When we’re not stuffing the buns, we like to tear them and eat alongside cold sesame noodles. The nutty flavor of the noodles complements the slight sweetness of the bread.

7. Roasted Veggie Medley
For a lighter option, we roasted bell peppers, zucchini, and onions with garlic and olive oil. Tossed them in the bun with a dash of chili oil-so satisfying and meat-free.

8. Breakfast-Style with Cheese & Fried Egg
Okay, this might be fusion, but we’ve definitely layered in a fried egg, cheddar cheese, and a little chili crisp. It turns Rougamo bread into the best breakfast sandwich you’ve ever had.

9. Pickled Veggies & Tofu
When we need something refreshing, we go with pressed tofu slices and some tangy pickled radish and carrots. Crunchy, savory, and totally addictive.

10. With a Bowl of Hot Soup
Sometimes we don’t even fill them. We just tear the Rougamo buns and dip them in a steaming bowl of beef broth or tomato egg drop soup. It’s simple and deeply comforting.

Some Tips on This Rougamo Bread Recipe

1. Use warm water, not hot!
Hot water can hurt the flour. Warm water helps make soft dough.

2. The dough should feel a little dry.
If it’s too wet, it’s hard to roll. Dry dough rolls better!

3. Let the dough rest.
Give it time to nap. This makes it soft and happy to roll.

4. Roll the dough long and thin.
Like a big, big snake! Thin dough makes crispy layers.

5. Use melted lard for brushing.
Lard makes the bread extra crispy and yummy.

6. Cut the dough into tiny strings.
Use a shredder or knife. It makes fun layers in the bun.

7. Squish the bun gently.
Press it flat, but don’t smash it too hard.

8. Cook on low heat first.
This keeps the outside from burning too fast.

9. Bake it nice and hot.
The oven should be hot before you put the bread in. That helps it puff!

10. Have fun with it!
Don’t worry if it looks silly. It will still taste super good!

How to Store and Reheat Rougamo Bread

To store Rougamo bread, let it cool completely, then place it in an airtight container or ziplock bag. Keep it at room temperature for up to 2 days or refrigerate for 3–4 days. For best texture, reheat in a preheated oven at 180°C (350°F) for 5–7 minutes. This helps restore the crispiness outside while keeping the inside soft. Avoid microwaving, as it can make the bread soggy and chewy.

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Common Queries on This Rougamo Bread Recipe

Here, we’ve got you covered with some common questions about the Rougamo Bread that people often ask.

1. Can I make Rougamo bread without a noodle or pasta machine?

Absolutely! We made this entire recipe by hand. While a noodle press makes the dough more elastic and smooth, hand-rolling works just fine. The key is to knead the dough well and let it rest properly to develop gluten.

2. What makes Rougamo bread crispy on the outside and soft inside?

The secret is in brushing melted lard between the layers and then pan-frying followed by baking. This combination gives it that golden, flaky exterior while keeping the inside fluffy.

3. My dough feels too dry-did I do something wrong?

Not at all. This dough should feel drier than regular bread dough, especially since it’s rolled by hand. If you’re using a machine, you can go up to 230g of water, but for hand-kneading, slightly less water makes it easier to manage.

4. Do I need to use lard, or can I substitute it?

From our experience, lard gives the best flavor and crispiness. But if you can’t use it, try ghee or unsalted butter. Just know the texture might be slightly different.

5. How long should I knead the dough?

We usually knead with a machine for 10 minutes on low speed, then finish by hand until the dough becomes smooth. If kneading fully by hand, it can take about 15–20 minutes total.

6. Why do my buns look weird or uneven?

That happened to us too! Since we rolled everything by hand, some shapes came out odd-but they still tasted great. Focus on layering and rolling tightly; perfection comes with practice.

7. Can I make the dough ahead of time?

Yes, you can prep the dough the night before. Just store it in the fridge after the first knead and let it come to room temperature before shaping.

8. What’s the best way to stuff Flaky Rougamo bread?

We love using chopped pork (like in traditional Roujiamo), but you can also use taro, mushrooms, or even scrambled eggs. Add the filling after baking for the best texture.

9. My bread didn’t puff up much-what went wrong?

It’s likely the oven wasn’t preheated properly. We learned the hard way that you must preheat to 230°C (or higher) so the buns bake fast and trap steam inside.

10. Can I freeze leftover Rougamo bread?

Definitely. Let the buns cool completely, then wrap them tightly and freeze. Reheat in the oven at 180°C for 8–10 minutes to bring back the crispiness.

Making Rougamo bread from scratch may feel like a labor of love, but every step is worth it. Even without fancy tools, you can create a crispy, layered flatbread that rivals the street food classic. The hand-rolled imperfections make it all the more special-and delicious.

Don’t stress if it’s not picture-perfect. Trust the process, enjoy the aromas, and take pride in the fact that you crafted this by hand. If you try this recipe, let us know how it turned out-we’d love to see your version of homemade Rougamo bread!

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.