The improvement of the quality of quick-frozen steamed buns was investigated by partially substituting wheat flour with different proportions of acorn flour (0%, 4%, 8%, 12%, 16%, 20%). The gelatinization properties, rheological properties, and water distribution of acorn dough were analyzed, along with the whiteness, specific volume, texture, and sensory characteristics of the resulting steamed buns. In addition, the effects of different quick-freezing temperatures (-25 ℃, -29 ℃, -33 ℃,-37 ℃, -41 ℃) on specific volume, water retention, water loss, moisture content, and water distribution were evaluated. The results showed that when the mass fraction of acorn flour was 8%, the composite dough showed a minimum peak viscosity of 1,884 Pa, a setback value of 1 214 Pa, and a T22 relaxation time of 174.735 ms. Under these conditions, the steamed buns achieved the highest sensory score (88 points), a specific volume of 2.40 mL•g-1, a whiteness value of 55.05, an elasticity of 3.82 mm, and a hardness of 27.6 N. When quick-frozen at -33 ℃, the T23 relaxation time of steamed buns containing 8% acorn flour was 335.16 ms, and the total peak area reached 5 315.92, both of which were significantly higher than those of the other experimental groups. When quick-frozen at -29 ℃, the specific volume was 2.207 mL•g-1, the pH value was 6.913, the moisture content was 39.31%, and the water retention was 5.20%. These values were 0.09 L•g-1, 0.21, 0.04%, and 0.11% higher, respectively, than those of conventional quickfrozen steamed buns. Overall, the quality of steamed buns containing 8% acorn flour was well maintained when quick-frozen at temperatures between -29 ℃ and -33 ℃. This study provides a theoretical basis for improving the quality of quick-frozen steamed buns through the incorporation of acorn flour.