Chocolate Steamed Buns Delight (Print Version)
# Ingredients:
→ Bao Dough
01 -
¾ cup (180 ml) whole milk, warmed to 110°F (43°C)
02 -
1 ½ teaspoons (6 g) active dry yeast or instant yeast
03 -
2 cups (300 g) all-purpose flour
04 -
¾ cup (100 g) wheat starch
05 -
½ cup (70 g) powdered sugar
06 -
2 teaspoons (10 g) baking powder
07 -
¼ teaspoon salt
08 -
1 tablespoon (15 g) vegetable shortening
09 -
1 large egg white
10 -
1 tablespoon (15 g) vegetable oil
→ Chocolate Ganache
11 -
1 ⅓ cups (8 oz) semi-sweet melting chocolate chips
12 -
1 cup heavy cream
# Instructions:
01 -
Add heavy cream to a small saucepan and heat until hot and lightly simmering around the edges. Do not boil. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 10 minutes, then stir until creamy and silky.
02 -
Cool the ganache uncovered for 30 minutes in the refrigerator, then cover with cling wrap pressed against the surface to prevent skin formation. Chill for an additional 1 hour.
03 -
Warm milk to 110°F (43°C) and add the active dry yeast. Cover with plastic wrap and let sit for 10 minutes, or 2-3 minutes for instant yeast. Ensure the yeast is active by checking for a frothy foam layer.
04 -
Sift flour, wheat starch, powdered sugar, baking powder, and salt into the bowl of a stand mixer equipped with a dough hook.
05 -
Mix the dry ingredients on low speed. While mixing, add the vegetable shortening and ensure it breaks into small pieces.
06 -
In a separate bowl, combine the egg white and vegetable oil. Liquify the egg by mixing with a fork until fully unified.
07 -
Add the yeast mixture and egg-oil mixture to the mixing bowl and knead on low for 30 seconds. Increase the speed to medium and knead for 5 minutes until the dough forms a smooth ball. Adjust the consistency as needed with water or flour for a tacky texture.
08 -
Shape the dough into a ball, transfer to a lightly greased bowl, and cover with plastic wrap. Place the bowl in a warm area (100°F) and let the dough rise for 1-2 hours until it doubles in size.
09 -
Divide the risen dough into 12 equal pieces. Roll each into a smooth ball and cover with plastic wrap to prevent drying. Roll out each piece, leaving the center thicker than the edges, to approximately 4 inches in diameter.
10 -
Place 1 tablespoon of chilled ganache in the center of each dough circle. Wrap the dough around the filling, sealing tightly by pinching at the seams.
11 -
Place the buns on parchment squares or liners, cover with a dish towel, and allow them to rest for 15 minutes.
12 -
Wrap the steamer lid with a dishcloth to prevent condensation. Boil water in your steamer and place buns 2 inches apart. Cover and steam on medium heat for 10-12 minutes. Let the buns sit for 1 minute in the steamer before removing to avoid wrinkling. Steam in batches as necessary.
13 -
Serve the buns hot and enjoy immediately.
# Notes:
01 -
Wrap the lid of your steamer with a dishcloth to prevent condensation from dripping onto the buns.
02 -
Rest the bao dough for 15 minutes after shaping for a light and fluffy texture.
03 -
Adjust the cream ratio in the ganache if using a different type of chocolate.