Abstract: A method for manufacturing packaged steamed buns, specifically including the following steps carried out continuously: preparing a leavener at room temperature indoor by fermenting a fermentation medium 4-6 times in succession to obtain the leavener; mixing the leavener; mixing the leavener and dough; mixing the dough; kneading the dough; shaping; proofing; Steaming at a steaming temperature of 97-100° C.; heating until the centers of the steamed buns reach a temperature of 97° C. or higher, then heating at a constant temperature for 30 minutes or more to obtain the steamed buns packaging for freshness, inspecting, observing, and storing the steamed buns.