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This pillowy chocolate steamed bun recipe combines the softest bao dough with a decadent semi-sweet chocolate lava filling that creates an irresistible dessert experience. Each bite delivers that magical moment where cloud-like dough meets gooey chocolate for a treat that feels both comforting and special.
I developed this recipe after falling in love with chocolate bao at a night market in Taiwan. After weeks of testing different dough-to-filling ratios, I finally achieved that perfect balance of pillow-soft exterior and molten chocolate interior that made my friends demand the recipe.
Ingredients
- All-purpose flour: forms the base for our dough providing just enough structure without becoming too dense
- Wheat starch: creates that signature snow-white color and tender texture that makes traditional bao so special
- Powdered sugar: provides subtle sweetness while dissolving perfectly into the dough without graininess
- Vegetable shortening: adds richness and tender texture that butter alone cannot achieve
- Semi-sweet chocolate chips: give the perfect balance of sweetness and depth for the filling
- Heavy cream: transforms chocolate into a luxurious ganache with the ideal flowing consistency
Step-by-Step Instructions
- Prepare the Chocolate Ganache:
- Heat heavy cream until it just barely simmers around the edges, being extremely careful not to boil. Pour this hot cream over your chocolate chips, ensuring they're completely covered. Allow it to sit undisturbed for exactly 10 minutes before gently stirring with a rubber spatula until completely smooth and silky. The mixture should be glossy and without any streaks. Chill uncovered for 30 minutes, then press plastic wrap directly onto the surface and refrigerate for another hour until thickened but still scoopable.
- Activate the Yeast:
- Warm milk to precisely 110°F using a thermometer for accuracy. Sprinkle the yeast over the warm milk, cover, and let it bloom for 10 minutes until foamy. This step ensures your dough will rise properly and develop those airy pockets that make bao so light and fluffy.
- Mix the Dough:
- Sift together all dry ingredients to remove any lumps that would compromise the bao texture. With the mixer on low, incorporate shortening until completely broken down, then slowly add the yeast mixture and the egg white oil mixture. Increase to medium speed and knead for exactly 5 minutes until the dough forms a cohesive ball that clears the sides of the bowl. The dough should feel tacky but not stick to your fingers when touched.
- First Proof:
- Shape the dough into a smooth ball with your hands, place in a lightly greased bowl, and cover with plastic wrap. Allow to proof in a warm area for 1-2 hours until doubled in size. This slow rise develops flavor and structure in the dough. Be patient as the enriched dough may take longer than standard bread dough.
- Shape and Fill:
- Divide dough into 12 equal pieces and quickly roll each into a ball. Working with one piece at a time while keeping others covered, roll out into a 4-inch circle with thinner edges and a thicker center. This thickness distribution ensures proper sealing and even cooking. Spoon exactly 1 tablespoon of chocolate filling into the center, then gather edges upward, pinching firmly to seal completely.
- Steam to Perfection:
- After resting the filled buns for 15 minutes under a kitchen towel, prepare your steamer by wrapping the lid with a dishcloth to catch condensation. Bring water to a boil, then reduce to medium heat. Arrange buns at least 2 inches apart, cover, and steam for 10-12 minutes. Allow buns to rest in the steamer with the heat off for exactly 1 minute before removing to prevent wrinkling from temperature shock.
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The wheat starch is truly the secret ingredient in this recipe. I discovered its importance when experimenting with various flour combinations, and nothing else creates that characteristic softness and bright white appearance traditional to authentic bao buns. When I serve these at gatherings, everyone always asks about the special ingredient that makes them so much better than other recipes.
Texture Perfection
Achieving the ideal bao texture requires attention to moisture balance in your dough. When properly made, the steamed bun should be pillowy soft yet sturdy enough to hold the filling without tearing. The dough should feel tacky but not sticky during kneading. If your dough feels too wet, add additional flour one tablespoon at a time. Conversely, if it feels dry or stiff, incorporate small amounts of warm water until you reach that perfect tacky consistency that pulls away from the bowl but still feels soft and pliable.
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Chocolate Selection Tips
The type of chocolate you select dramatically impacts your filling consistency. This recipe is calibrated specifically for semisweet chocolate chips found in the baking aisle. White chocolate requires less cream, while dark chocolate may need slightly more to achieve the proper flowing texture. Regular eating chocolate contains additives that prevent smooth melting, so always use baking chocolate. For an elevated version, try using high-quality couverture chocolate with 55-65% cocoa content which melts more smoothly and provides complex flavor notes that pair beautifully with the subtle sweetness of the bao dough.
Serving and Storage
These chocolate buns are best enjoyed immediately while still warm when the chocolate filling remains molten and flows beautifully upon biting. For a complete dessert experience, serve with a light dusting of powdered sugar and fresh berries on the side to cut through the richness. Leftover buns can be stored in an airtight container at room temperature for up to 24 hours. To reheat, simply steam for 3-4 minutes until warmed through. For longer storage, freeze completely cooled buns individually wrapped in plastic, then foil. Reheat frozen buns by steaming for 8-10 minutes until heated throughout.
Frequently Asked Questions
- → How do I ensure the dough is the right consistency?
If the dough is too sticky, add 1 tablespoon of flour at a time until tacky. If it's too dry, add 1 tablespoon of warm water until smooth and pliable.
- → Can I prepare the chocolate ganache in advance?
Yes, you can prepare the ganache a day ahead. Store it covered in the refrigerator and bring it to room temperature before using.
- → How can I prevent the buns from wrinkling after steaming?
Ensure the steam heat is steady and not too high. Cover the steamer lid with a dishcloth to prevent condensation from dripping onto the buns.
- → What type of chocolate works best for the filling?
Semi-sweet baking chocolate or melting chocolate chips work best as they create a smooth and rich ganache.
- → Can I freeze the buns for later use?
Yes, you can freeze the buns after steaming. Reheat them by steaming for a few minutes until warm and soft.
- → What is the ideal serving size for the buns?
This recipe makes 12 buns, and each bun is perfect as a serving size. Great for sharing with a group or enjoying as a treat.