These chocolate steamed buns are a delectable treat made with soft, pillowy bao dough and filled with a rich, gooey chocolate ganache. Each bite reveals a luscious chocolate lava center, making them the perfect dessert to indulge in. Serve them warm for a delightful experience that will melt in your mouth!
Why You’ll Love This Recipe
Chocolate steamed buns are an irresistible fusion of sweet, rich chocolate and fluffy, delicate bao dough. The combination of a soft, airy outer layer and the molten chocolate center creates a dessert experience like no other. Not only are these buns incredibly delicious, but they’re also fun to make and impress everyone at the table. Whether you’re serving them for a special occasion or simply craving a sweet treat, these chocolate-filled bao buns will satisfy your chocolate cravings in the most delightful way!
Ingredients
Bao Dough
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¾ cup (180 ml) whole milk (110°F or 43°C)
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1 ½ teaspoons (6 g) active dry yeast or instant yeast
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2 cups (300 g) all-purpose flour
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¾ cup (100 g) wheat starch
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½ cup (70 g) powdered sugar
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2 teaspoons (10 g) baking powder
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¼ teaspoon salt
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1 tablespoon (15 g) vegetable shortening
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1 large egg white
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1 tablespoon (15 g) vegetable oil
Chocolate Ganache
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1 ⅓ cups (8 oz) semi-sweet melting chocolate chips
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1 cup heavy cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Chocolate Ganache:
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Heat the heavy cream in a small saucepan until it simmers lightly, but do not boil.
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Pour the cream over the chocolate chips in a heatproof bowl. Let it sit for 10 minutes. Stir until creamy and smooth.
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Chill the ganache uncovered for 30 minutes, then cover with cling wrap and refrigerate for an additional hour.
Prepare the Bao Dough:
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Warm the milk to 110°F (43°C) and dissolve the yeast in it. Let it sit for 10 minutes to activate.
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Sift the flour, wheat starch, powdered sugar, baking powder, and salt into a mixing bowl.
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Add vegetable shortening while mixing on low speed until it is well distributed.
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In a separate bowl, whisk together the egg white and vegetable oil, then add to the dry mixture.
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Gradually add the yeast mixture to the dry ingredients and knead in a stand mixer on medium speed for 5 minutes. The dough should be smooth and slightly tacky. If it’s too dry, add 1 tablespoon of water; if too sticky, add 1 tablespoon of flour.
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Shape the dough into a ball, cover with plastic wrap, and let it rise in a warm area for 1-2 hours or until doubled in size.
Shape the Buns:
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Divide the dough into 12 equal portions and roll each portion into a smooth ball.
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Roll each ball into a 4-inch circle, leaving the center thicker.
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Place 1 tablespoon of chilled chocolate ganache in the center, then pinch the dough tightly around the filling to form a sealed ball.
Proof and Steam:
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Let the shaped buns rest for 15 minutes under plastic wrap.
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While resting, wrap the lid of your steamer with a dish towel to prevent condensation from dripping onto the buns.
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Bring water to a boil in your steamer, then steam the buns in batches for 10-12 minutes. Allow the buns to sit in the steamer for 1 minute to avoid wrinkling.
Serve:
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Serve the buns hot for the best chocolatey experience!
Servings and Timing
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Servings: 12 buns
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Prep Time: 30 minutes
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Cook Time: 30 minutes
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Proof Time: 2 hours
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Total Time: 3 hours
Variations
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For an extra twist, add a small dollop of fruit jam, peanut butter, or caramel inside each bun along with the chocolate ganache for a unique flavor combination.
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Swap the semi-sweet chocolate for milk chocolate or dark chocolate to suit your taste preferences.
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You can make the bao dough in advance and freeze the buns before steaming. When ready, simply steam them from frozen for a fresh batch.
Storage/Reheating
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Store leftover chocolate steamed buns in an airtight container at room temperature for up to 2 days.
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To reheat, steam them for 3-5 minutes until they’re warm and soft again. Alternatively, you can heat them in the microwave for about 20 seconds.
FAQs
1. Can I use a different type of chocolate for the ganache?
Yes, you can use milk chocolate, dark chocolate, or white chocolate, depending on your flavor preference.
2. Can I make the dough in advance?
Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature before shaping and steaming.
3. How do I prevent the buns from sticking to the steamer?
Ensure you line the steamer tray with parchment paper or lightly grease it to prevent the buns from sticking.
4. Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be substituted in equal amounts, and there’s no need to activate it in warm milk.
5. Can I freeze the chocolate ganache?
Yes, you can freeze leftover ganache in an airtight container for up to 3 months. Let it thaw and reheat gently before using.
6. How do I make sure the buns don’t collapse after steaming?
Be sure to let the buns rest for a few minutes after steaming before removing them from the steamer. This helps set the shape.
7. Can I add other fillings to the buns?
Absolutely! You can add red bean paste, custard, or even small pieces of fruit for a different flavor.
8. Can I steam the buns in a regular pot with a lid if I don’t have a steamer?
Yes, you can use a regular pot with a lid and a steaming rack or improvised rack to steam the buns.
9. What should I do if the dough is too sticky?
If the dough is too sticky, gradually add a little flour, 1 tablespoon at a time, until it becomes smooth and easy to handle.
10. Can I make these buns ahead of time?
Yes, you can prepare the buns ahead of time, freeze them before steaming, and steam them fresh when you’re ready to serve.
Conclusion
These chocolate steamed buns offer a delightful dessert experience with their soft, fluffy texture and molten chocolate center. Perfect for any occasion, these buns are sure to impress with their delicious, gooey filling and delightful presentation. Once you’ve tried them, you’ll be hooked on this unique and irresistible treat!
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Chocolate Steamed Buns Recipe
- Total Time: 3 hours +Proof Time:
- Yield: 12 buns
- Diet: Vegetarian
Description
These chocolate steamed buns are a delectable treat made with soft, pillowy bao dough and filled with a rich, gooey chocolate ganache. Each bite reveals a luscious chocolate lava center, making them the perfect dessert to indulge in. Serve them warm for a delightful experience that will melt in your mouth!
Ingredients
Bao Dough
¾ cup (180 ml) whole milk (110°F or 43°C)
1 ½ teaspoons (6 g) active dry yeast or instant yeast
2 cups (300 g) all-purpose flour
¾ cup (100 g) wheat starch
½ cup (70 g) powdered sugar
2 teaspoons (10 g) baking powder
¼ teaspoon salt
1 tablespoon (15 g) vegetable shortening
1 large egg white
1 tablespoon (15 g) vegetable oil
Chocolate Ganache
1 ⅓ cups (8 oz) semi-sweet melting chocolate chips
1 cup heavy cream
Instructions
Prepare the Chocolate Ganache:
Heat the heavy cream in a small saucepan until it simmers lightly, but do not boil.
Pour the cream over the chocolate chips in a heatproof bowl. Let it sit for 10 minutes. Stir until creamy and smooth.
Chill the ganache uncovered for 30 minutes, then cover with cling wrap and refrigerate for an additional hour.
Prepare the Bao Dough:
Warm the milk to 110°F (43°C) and dissolve the yeast in it. Let it sit for 10 minutes to activate.
Sift the flour, wheat starch, powdered sugar, baking powder, and salt into a mixing bowl.
Add vegetable shortening while mixing on low speed until it is well distributed.
In a separate bowl, whisk together the egg white and vegetable oil, then add to the dry mixture.
Gradually add the yeast mixture to the dry ingredients and knead in a stand mixer on medium speed for 5 minutes. The dough should be smooth and slightly tacky. If it’s too dry, add 1 tablespoon of water; if too sticky, add 1 tablespoon of flour.
Shape the dough into a ball, cover with plastic wrap, and let it rise in a warm area for 1-2 hours or until doubled in size.
Shape the Buns:
Divide the dough into 12 equal portions and roll each portion into a smooth ball.
Roll each ball into a 4-inch circle, leaving the center thicker.
Place 1 tablespoon of chilled chocolate ganache in the center, then pinch the dough tightly around the filling to form a sealed ball.
Proof and Steam:
Let the shaped buns rest for 15 minutes under plastic wrap.
While resting, wrap the lid of your steamer with a dish towel to prevent condensation from dripping onto the buns.
Bring water to a boil in your steamer, then steam the buns in batches for 10-12 minutes. Allow the buns to sit in the steamer for 1 minute to avoid wrinkling.
Serve:
Serve the buns hot for the best chocolatey experience!
Notes
If the dough is too sticky, add 1 tablespoon of flour at a time until it becomes tacky and easy to handle.
Ensure the chocolate used is from the baking aisle (melting chocolate or cooking chocolate) for the smoothest ganache.
Resting the dough after shaping is important for achieving the fluffy texture of the buns.
Avoid over-steaming, as it can lead to wrinkled buns.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Asian-inspired
