In order to establish the best producing process of frozen dough for steamed bread, four factors including the amount of yeast, the amount of water, the fermentation temperature, the fermentation time were tested. The Box-Behnken central composite experiment was done on the basis of single factor experiment. The mathematical model and the optimum producing process of frozen steamed bread dough were established. The results indicated that the inference degree of the four factors on the sensory properties of the steamed bread were as follows: the fermentation temperature＞the amount of yeast＞the fermentation time＞the amount of water. The optimum parameters were: the amount of yeast was 1.2 g, the amount of water 51.2 mL, the fermentation temperature 35.7 ℃, the fermentation time 43.7 min. The sensory score of frozen steamed bread dough was expected to 76.8, the actual score was 76.