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These cloud-like chocolate steam buns merge the fluffiest bao base with a rich melting chocolate core, making a tempting sweet treat. You'll enjoy that magical moment when super-soft dough meets flowing chocolate in a dessert that's both cozy and fancy.
I came up with this after tasting chocolate baos at a Taiwan street market. I spent almost a month tweaking the dough-filling balance until I got that dreamy combo of ultra-soft outside and gooey chocolate inside that had my pals begging me for instructions.
What You'll Need
- All-purpose flour: works as your dough foundation giving just enough stability without getting heavy
- Wheat starch: brings that classic bright white look and soft bite that makes traditional baos stand out
- Powdered sugar: adds gentle sweetness while mixing smoothly into your dough with no gritty feeling
- Vegetable shortening: brings a softness and richness that you can't get from just using butter
- Semi-sweet chocolate chips: offer the ideal mix of sweetness and richness for your filling
- Heavy cream: turns ordinary chocolate into a smooth, flowing center with perfect thickness
Simple Cooking Guide
- Make Your Chocolate Center:
- Warm the heavy cream until tiny bubbles form at the edges, making sure it doesn't actually boil. Pour this warm cream over your chocolate chips, making sure they're fully covered. Let it sit untouched for 10 minutes, then gently mix with a rubber spatula until velvety smooth. It should look shiny with no streaks. Cool it uncovered for 30 minutes, then put plastic wrap right on the surface and chill another hour until it thickens but stays spoonable.
- Get Your Yeast Going:
- Heat milk to exactly 110°F with a thermometer. Sprinkle yeast on top, cover, and wait 10 minutes until it gets foamy. This helps your dough puff up nicely and creates those tiny air pockets that make baos so light.
- Put Your Dough Together:
- Sift all your dry stuff to get rid of lumps that might ruin your bun texture. With your mixer running low, mix in shortening until it breaks down completely, then slowly add your yeast mix and the egg white with oil. Speed up to medium and knead for 5 minutes until everything forms a nice ball that pulls away from the bowl sides. Your dough should feel slightly sticky but won't cling to your fingers when touched.
- Let It Grow:
- Roll the dough into a smooth ball, pop it in a lightly greased bowl, and cover with plastic. Let it sit in a warm spot for 1-2 hours until it doubles. This slow rise builds flavor and structure. Don't rush it—this rich dough might take longer than regular bread dough.
- Form and Fill Your Buns:
- Cut dough into 12 equal pieces and quickly roll each into a ball. Work with one piece at a time (keep others covered), rolling it into a 4-inch circle with thin edges and thicker middle. This thickness pattern helps with sealing and even cooking. Put exactly 1 tablespoon of chocolate filling in the center, then pull edges up and pinch firmly to close completely.
- Steam Them Just Right:
- After letting the filled buns rest under a kitchen towel for 15 minutes, get your steamer ready by tying a dish towel around the lid to catch water drops. Bring water to a boil, then turn down to medium heat. Put buns at least 2 inches apart, cover, and steam for 10-12 minutes. Let them sit in the steamer with the heat off for 1 minute before taking them out—this stops them from wrinkling from sudden temperature change.
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Wheat starch really is the game-changer in this recipe. I found this out while testing different flour mixes, and nothing else gives you that signature softness and clean white look you want in real bao buns. When I make these at parties, everyone asks what's my secret that makes them so much tastier than other versions they've tried.
Getting The Perfect Feel
Getting your bao texture just right means paying attention to how wet your dough is. When made correctly, your steamed bun should be airy yet strong enough to hold the filling without breaking. The dough should feel a bit sticky but not wet during kneading. If it seems too damp, sprinkle in flour one spoonful at a time. If it feels too firm or dry, add tiny splashes of warm water until you get that perfect slightly sticky feel that pulls away from the bowl but stays soft and flexible.
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Picking The Right Chocolate
The chocolate you choose really changes how your filling turns out. This recipe works best with semisweet chocolate chips from the baking section. White chocolate needs less cream, while dark chocolate might need a bit more for the right flowing texture. Don't use regular eating chocolate bars since they have stuff added that stops them from melting smoothly. For a fancy upgrade, try good quality couverture chocolate with 55-65% cocoa—it melts better and has deeper flavors that go really well with the gentle sweetness of the bao dough.
Enjoying And Keeping Fresh
These chocolate buns taste best right away while they're warm and the chocolate inside is still runny and flows when you bite in. For a complete dessert, add a light sprinkling of powdered sugar and some fresh berries on the side to balance the richness. You can keep leftover buns in a sealed container at room temperature for a day. To warm them up, just steam for 3-4 minutes until hot. If you want to keep them longer, freeze the cooled buns wrapped in plastic wrap then foil. Heat frozen buns by steaming for 8-10 minutes until they're hot all the way through.
Frequently Asked Questions
- → What’s the best way to get the dough texture right?
Add flour one spoon at a time if it’s sticky. If it feels too dry or tough, mix in a spoon of warm water to loosen it up.
- → Can I make the ganache ahead of time?
Absolutely! Keep it in the fridge, covered, up to a day. Bring it to room temp before using.
- → How do I stop wrinkles on buns after steaming?
Keep the steamer temperature steady. Wrap the steamer lid in a cloth to trap condensation from dripping down.
- → Which chocolate is best for the center?
Semi-sweet chips or baking chocolate work great. They melt into a creamy and smooth filling.
- → Can I make extra buns and freeze them?
Of course! Steam them first, freeze them, and then warm them up later by steaming for a few extra minutes.
- → What’s the serving suggestion?
This batch makes a dozen buns. Each bun serves as a perfect little treat—great for sharing or keeping all to yourself!