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Chocolate Steamed Buns Recipe

★★★★★

5 from 80 reviews
  • Author: Aiden
  • Total Time: 3 hours including proofing and chilling ganache
  • Yield: 12 steamed buns 1x
  • Diet: Vegetarian

Description

Delight in these soft and fluffy Chocolate Steamed Buns filled with smooth, rich chocolate ganache. This recipe combines tender bao dough with a luscious homemade ganache filling, steamed to perfection for a warm, melt-in-your-mouth treat perfect for dessert or afternoon snacks.

Ingredients

Scale

Chocolate Ganache

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

Bao Dough

  • 3/4 cup (180 ml) whole milk, warmed to 110°F (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, room temperature
  • 1 tablespoon (15 g) vegetable oil

Instructions

  1. Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan until hot and lightly simmering around the edges, but do not boil it. Pour the hot cream over the semi sweet chocolate chips in a heatproof bowl, ensuring the chocolate is fully covered. Let it sit for 10 minutes, then stir gently with a rubber spatula until smooth and silky. Chill the ganache uncovered for 30 minutes in the refrigerator, then cover with cling wrap pressed directly on the surface to prevent skin formation and refrigerate for an additional hour.
  2. Activate the Yeast: Warm the milk to 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, allow 2-3 minutes for activation and a frothy layer to form.
  3. Mix Dry Ingredients: Sift 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 on low speed to combine.
  4. Add Shortening: While the mixer runs on low, add the vegetable shortening in small pieces, ensuring it breaks down as the mixer incorporates it into the dry mix.
  5. Prepare Egg and Oil Mixture: In a separate bowl, combine the room temperature egg white with vegetable oil. Lightly beat together with a fork until well mixed and liquified.
  6. Combine Wet and Dry Ingredients: With the mixer on low, add the activated yeast and milk mixture to the dry ingredients, followed by the egg and oil mixture. Mix for 30 seconds, then increase the speed to medium (level 4) and knead for 5 minutes until a tacky but not sticky dough ball forms. Adjust by adding water or flour, one tablespoon at a time if needed.
  7. Knead the Dough: Turn the dough out onto a clean surface and knead into a smooth ball by hand for about 1 minute. Place it into a lightly greased large bowl.
  8. Proof the Dough: Cover the bowl with plastic wrap and place in a warm area around 100°F. Allow the dough to rise until doubled in size, approximately 1-2 hours.
  9. Shape the Buns: Divide the dough into 12 equal pieces and quickly roll each into a smooth ball. Cover with plastic wrap to prevent drying. Using a rolling pin, roll each ball into roughly 4-inch circles with thicker centers and thinner edges.
  10. Fill and Seal: Place 1 tablespoon of chilled chocolate ganache into the center of each dough circle. Wrap the dough around the filling carefully, pinching tightly to seal and form a smooth ball. Trim excess dough if needed.
  11. Rest the Buns: Place each bun on parchment squares or cupcake liners spaced apart. Cover with a clean dish towel and let rest for 15 minutes.
  12. Steam the Buns: Prepare a steamer by wrapping the lid with a dish cloth to prevent condensation drip. Bring water to a boil. Place buns at least 2 inches apart in the steamer basket. Steam on medium heat for 10-12 minutes. After steaming, let buns sit inside the steamer for 1 minute to avoid wrinkles from sudden temperature changes. Steam remaining buns in batches if necessary, keeping uncooked buns covered with plastic wrap in the refrigerator to slow yeast activity.
  13. Serve: Serve the buns immediately while hot for the best texture and flavor experience.

Notes

  • Ensure the steamed buns are spaced sufficiently apart in the steamer to prevent sticking and uneven cooking.
  • Wrapping the steamer lid with a cloth helps minimize water dripping onto buns, preserving their texture.
  • Do not boil the heavy cream when making ganache to avoid curdling the chocolate.
  • Room temperature egg whites help achieve better incorporation with oil in the dough.
  • If the dough is too sticky or dry, adjust with small increments of flour or water respectively.
  • Chocolate ganache needs sufficient chilling time to become firm enough for filling.
  • If you prefer, substitute vegetable shortening with an equal amount of unsalted butter for a richer taste.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes including steaming batches
  • Category: Dessert
  • Method: Steaming
  • Cuisine: Chinese

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

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