Description
These Chocolate Steamed Buns combine fluffy, slightly sweet bao dough with a rich, silky chocolate ganache filling. Steamed to perfection, these buns are soft and delicious, making an indulgent treat perfect for dessert or tea time.
Ingredients
Chocolate Ganache
- 1 cup heavy cream
- 1 1/3 cup (8 oz) semi sweet melting chocolate chips
Bao Dough
- 3/4 cup (180 ml) whole milk (110°F or 43°C)
- 1 1/2 teaspoon (6 g) active dry yeast or instant yeast
- 2 cups (300 g) all-purpose flour
- 3/4 cup (100 g) wheat starch
- 1/2 cup (70 g) powdered sugar
- 2 teaspoon (10 g) baking powder
- 1/4 teaspoon salt
- 1 tablespoon (15 g) vegetable shortening
- 1 large egg white
- 1 tablespoon (15 g) vegetable oil
Instructions
- Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan until it is hot and just starting to simmer around the edges, being careful not to boil it. Pour the hot cream over the chocolate chips in a heatproof bowl, ensuring the chocolate is fully covered. Let this sit for 10 minutes to allow the chocolate to melt completely, then stir gently with a rubber spatula until the mixture is creamy and silky.
- Chill the Ganache: Cool the chocolate ganache uncovered in the refrigerator for 30 minutes. Afterwards, cover it tightly with cling wrap pressed directly against the surface to prevent a skin from forming, and chill for an additional hour until firm enough to use as filling.
- Activate the Yeast: Warm the whole milk to approximately 110°F (43°C). Add the active dry yeast, cover with plastic wrap, and let it sit for 10 minutes until frothy. If using instant yeast, let it sit for 2-3 minutes to ensure it is active and forming foam.
- Combine Dry Ingredients: Sift together the all-purpose flour, wheat starch, powdered sugar, baking powder, and salt into the bowl of a stand mixer fitted with a dough hook. Mix briefly on low speed to combine.
- Add Shortening: While the mixer runs on low, add the vegetable shortening in small pieces, incorporating it evenly into the dry mixture.
- Mix Egg White and Oil: In a separate bowl, liquefy the egg white by pulling it gently with a fork and combine it with the vegetable oil until thoroughly blended.
- Knead the Dough: Add the yeast-activated milk mixture to the mixer bowl, then pour in the egg and oil mixture. Mix on low for 30 seconds to combine, then increase to medium speed and knead for 5 minutes until a smooth dough ball forms that is tacky but not sticky. Adjust texture by adding up to 1 tablespoon of water if too dry, or 1 tablespoon of flour if too sticky.
- Knead by Hand and Proof: Remove the dough and knead it gently by hand into a smooth ball for about 1 minute. Transfer to a lightly greased large bowl and cover with plastic wrap. Place in a warm environment (around 100°F) and allow it to rise 1-2 hours until doubled in size.
- Divide and Shape Dough: Punch down the risen dough and divide it into 12 equal portions. Roll each into a smooth ball, cover with plastic wrap to prevent drying, and then roll each ball into a disc approximately 4 inches in diameter, with the edges thinner than the center.
- Fill and Seal Buns: Spoon 1 tablespoon of chilled chocolate ganache into the center of each disc. Wrap the dough around the filling, pinching tightly at the seams to seal and form a smooth ball. Trim excess dough as necessary to ensure a tight seal.
- Rest the Buns: Place each bun on a small square of parchment paper or cupcake liner. Cover them with a dish towel and let rest for 15 minutes to relax the dough.
- Steam the Buns: Prepare a steamer by wrapping the lid with a dishcloth to prevent condensation from dripping onto the buns. Bring water in the steamer to a boil over medium heat. Place buns in the steamer basket, spacing them about 2 inches apart. Cover and steam for 10-12 minutes. After steaming, let the buns sit in the steamer for 1 minute before removing to avoid wrinkles caused by rapid temperature change. Steam in batches if necessary, covering unsteamed buns with plastic wrap and refrigerating them to slow yeast activity.
- Serve: Serve the chocolate steamed buns immediately while warm to enjoy the soft dough and melted chocolate filling at their best.
Notes
- Ensure the milk is warmed to the correct temperature (110°F / 43°C) to activate yeast properly without killing it.
- Covering the ganache with cling wrap pressed against the surface helps prevent a skin from forming.
- Steaming buns requires spacing them properly to allow even cooking and expansion.
- Wrapping the steamer lid prevents condensation drops from spoiling the buns' surface.
- Resting the buns before steaming helps develop a tender texture.
- For best results, serve buns immediately while warm.
