Soft Chocolate Buns (Print Version)
# Ingredients:
→ Dough for Bao
01 -
1 tablespoon (15 g) vegetable oil
02 -
1 large egg white
03 -
1 tablespoon (15 g) vegetable shortening
04 -
2 teaspoons (10 g) baking powder
05 -
¾ cup (180 ml) whole milk, heated to 110°F (43°C)
06 -
¾ cup (100 g) wheat starch
07 -
¼ teaspoon salt
08 -
½ cup (70 g) powdered sugar
09 -
1 ½ teaspoons (6 g) instant yeast or active dry yeast
10 -
2 cups (300 g) regular all-purpose flour
→ Ganache Filling
11 -
1 cup heavy cream
12 -
1 ⅓ cups (8 oz) semi-sweet chocolate that melts easily
# Instructions:
01 -
Heat the cream gently in a small pot until it’s hot but not boiling, with bubbles forming along the edges. Take it off the stove and pour it over chocolate pieces in a bowl that can handle heat. Let it rest for 10 minutes before stirring until smooth velvet-like consistency.
02 -
Put the ganache uncovered into the fridge for half an hour to cool. Cover it tightly with plastic wrap pressed on the surface to avoid it forming a skin. Chill it another hour.
03 -
Heat the milk to 110°F (43°C) and mix in your yeast. If using active yeast, cover with wrap and let it sit for 10 minutes. For instant yeast, just wait 2-3 minutes. Bubbles or foam mean it’s ready.
04 -
In your stand mixer bowl with a dough hook attached, sift together baking powder, flour, powdered sugar, salt, and wheat starch until mixed well.
05 -
Turn your mixer to low and add shortening while it runs. Let the shortening break into tiny bits as it blends.
06 -
Whisk together an egg white and vegetable oil in a small bowl. Mix them briskly with a fork until they’re merged into one smooth mixture.
07 -
Pour the yeast mix and egg-oil mix into the dry ingredients. Run your mixer at low for about half a minute, then turn it up and knead 5 minutes. Adjust if it’s too dry or sticky by adding a splash of water or a sprinkle of flour.
08 -
Coat a bowl lightly with oil. Shape the dough into a ball, place it in, and cover tightly with plastic. Leave it somewhere warm (100°F or so) for about 60-120 minutes to let it double in volume.
09 -
Divide the puffed-up dough into 12 even portions. Roll each into a neat ball, setting them under plastic to keep from drying. Flatten each one, leaving a thick center and thinner edges, about a 4-inch disk.
10 -
Spoon a tablespoon of cold ganache onto the middle of every dough disk. Pinch the edges up and together, sealing the ganache tightly inside.
11 -
Place the filled dough balls onto parchment squares, drape them with a towel, and let them rest for 15 minutes so they keep their fluffiness.
12 -
Put a cloth around your steamer lid so water doesn’t drip onto the buns. Boil water in your steamer and set the buns 2 inches apart. Cover and steam over medium heat for 10-12 minutes. Let the buns stay in the steamer one more minute to avoid wrinkles. Steam in batches if needed.
13 -
Eat the warm buns right away and savor every bite.
# Notes:
01 -
Wrap the steamer lid with cloth so no water drips on top of buns.
02 -
Rest your bao dough for 15 minutes to get a soft, airy bun.
03 -
If using other chocolates, you might need to tweak the cream used in ganache.