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!