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chocolate steamed buns Recipe

chocolate steamed buns Recipe
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★★★★★

4.8 from 8 reviews

Delight in these soft and fluffy chocolate steamed buns filled with rich, silky chocolate ganache. Perfectly steamed to create a delicate texture, these buns combine the lightness of bao dough with a luscious chocolate center, making them an irresistible treat for chocolate lovers and a unique twist on traditional steamed buns.

Ingredients

Scale

Chocolate Ganache

  • 1 cup (240 ml) heavy cream
  • 1 1/3 cup (8 oz) semi sweet melting chocolate chips

Buns 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

  1. Make Chocolate Ganache: Heat the heavy cream in a small saucepan until it is hot and lightly simmering around the edges, making sure not to boil it. Pour the hot cream over the semi sweet chocolate chips in a heatproof bowl, completely covering them. Leave for 10 minutes, then stir with a rubber spatula until the mixture becomes creamy and silky. Chill uncovered in the refrigerator for 30 minutes, then cover with cling wrap pressed onto the surface and chill for an additional hour.
  2. Prepare Yeast Mixture: Warm the milk to 110°F (43°C) and add the active dry yeast. Cover with plastic wrap and let it sit for 10 minutes until it forms a frothy layer. For instant yeast, let sit for 2-3 minutes to confirm activation.
  3. Sift Dry Ingredients: In a stand mixer bowl, sift together all-purpose flour, wheat starch, powdered sugar, baking powder, and salt. Mix on low speed.
  4. Add Shortening: While mixing on low, add the vegetable shortening broken into small pieces by hand to the dry ingredients.
  5. Combine Egg White and Oil: In a separate bowl, combine the room temperature egg white with vegetable oil. Mix thoroughly using a fork until fully combined.
  6. Knead Dough: Add the yeast-milk mixture to the stand mixer on low speed, then add the egg and oil mixture. Mix for 30 seconds. Increase to medium speed and knead for about 5 minutes until the dough forms a smooth ball and is no longer sticking to the bowl. Adjust moisture by adding water or flour as needed to achieve a tacky but not overly sticky dough.
  7. Knead Dough by Hand: Remove the dough and knead into a smooth ball by hand for about 1 minute. Transfer to a lightly greased large bowl.
  8. Proof Dough: Cover the bowl with plastic wrap and place in a warm area (around 100°F) for 1 to 2 hours, or until the dough doubles in size.
  9. Divide and Roll Out: Divide the dough into 12 equal pieces. Roll each into a smooth ball and cover with plastic wrap to prevent drying. Using a rolling pin, roll each piece into approximately 4-inch circles with a thicker center.
  10. Fill and Shape Buns: Place 1 tablespoon of chocolate ganache filling onto the center of each dough circle. Wrap the dough around the filling and pinch tightly to seal, removing any excess dough as needed.
  11. Rest the Buns: Place each bun on parchment squares or cupcake liners spaced on a tray. Cover with a dish towel and let rest for 15 minutes.
  12. Steam the Buns: Wrap the lid of the steamer with a dishcloth to prevent condensation dripping onto the buns. Fill the steamer with water and bring to a boil. Place buns about 2 inches apart in the steamer basket. Steam over medium heat for 10-12 minutes. Let buns sit in the steamer for 1 minute after steaming to prevent wrinkling. Steam in batches if necessary, keeping unsteamed buns covered with plastic wrap in the refrigerator.
  13. Serve: Serve the chocolate steamed buns immediately while hot for the best texture and flavor.

Notes

  • Do not boil the heavy cream when making ganache to avoid separating.
  • If the dough is too sticky, add flour 1 tablespoon at a time; if too dry, add water in small increments.
  • Cover steamed buns immediately after cooking to keep moisture in.
  • You can refrigerate unsteamed buns wrapped tightly for up to 24 hours before steaming.
  • Wrap the steamer lid to prevent water droplets from falling onto the buns, preserving their texture.
  • Adjust steaming time slightly based on the size of buns and your steamer’s power.

Nutrition

Keywords: chocolate steamed buns, bao, chocolate ganache, steamed dessert buns, soft chocolate buns, homemade bao recipe

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