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Chocolate Steamed Buns Recipe

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4.6 from 407 reviews

Delight in these fluffy and rich Chocolate Steamed Buns filled with a smooth, creamy chocolate ganache. Soft steamed bao buns made from a tender yeast dough are wrapped around a luscious homemade chocolate ganache filling, creating an irresistible treat perfect for dessert or an indulgent snack. The buns are steamed to perfection, resulting in a pillowy texture that pairs beautifully with the silky ganache center.

Ingredients

Scale

Chocolate Ganache

  • 1 cup 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
  • 1 tablespoon (15 g) vegetable oil

Instructions

  1. Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until hot and lightly simmering around the edges, making sure it does not boil. Pour the hot cream over the chocolate chips in a heatproof bowl, ensuring the chips are fully covered, and let sit for 10 minutes. Afterward, stir gently with a rubber spatula until the mixture is creamy and silky. Chill the ganache uncovered in the refrigerator for 30 minutes, then cover with cling wrap pressed directly onto the surface to prevent skin formation and chill for an additional hour.
  2. Prepare the Yeast: Warm the milk to 110°F (43°C). Add the active dry yeast to the warm milk, cover with plastic wrap, and let sit for 10 minutes, or 2–3 minutes if using instant yeast, until a frothy layer appears on top, indicating the yeast is active.
  3. Sift Dry Ingredients: In the bowl of a stand mixer fitted with a dough attachment, sift together the all-purpose flour, wheat starch, powdered sugar, baking powder, and salt. Mix these dry ingredients on low speed to combine.
  4. Add Shortening: While mixing on low, add the vegetable shortening in small pieces, ensuring they are broken up by hand. Continue mixing to incorporate.
  5. Combine Egg White and Oil: In a separate bowl, whisk the room temperature egg white with the vegetable oil thoroughly until liquified and combined.
  6. Knead the Dough: Slowly add the frothy yeast-milk mixture to the dry ingredients in the mixer on low. Then add the egg-white-oil mixture and mix for 30 seconds. Increase the mixer speed to medium (level 4) and knead for about 5 minutes until the dough forms a ball and is tacky but not overly sticky. Adjust by adding a tablespoon of water if too dry or a tablespoon of flour if too sticky.
  7. Knead by Hand: Transfer the dough to a clean surface and knead it into a smooth ball for about 1 minute by hand. Place it into a lightly greased large bowl.
  8. Proof the Dough: Cover the bowl tightly with plastic wrap and place it in a warm area (about 100°F) for 1 to 2 hours or until the dough doubles in size.
  9. Divide and Shape the Dough: Divide the risen dough into 12 equal pieces and shape them into smooth balls. Cover with plastic wrap to prevent drying. Using a rolling pin, roll out each ball from the edges to form a circle about 4 inches across with a thicker center.
  10. Add Filling and Form Buns: Place 1 tablespoon of the chilled chocolate ganache filling in the center of each dough circle. Wrap the dough tightly around the filling to form a sealed ball, pinching edges firmly to close. Trim excess dough if needed.
  11. Rest Buns: Place each bun on parchment squares or cupcake liners spaced apart. Cover with a dish towel and rest for 15 minutes.
  12. Steam the Buns: Fill your steamer with water and bring to a boil over medium heat. To prevent condensation from dripping onto the buns, wrap the steamer lid with a dishcloth. Place buns about 2 inches apart in the steamer basket, cover, and steam for 10–12 minutes. After steaming, let the buns sit covered for 1 minute before removing to prevent wrinkling. Steam in batches if necessary. Keep unsteamed buns wrapped in plastic and refrigerated to slow down yeast activity between batches.
  13. Serve: Serve the chocolate steamed buns immediately while hot for the best texture and flavor.

Notes

  • Do not boil the heavy cream when making ganache; gentle simmering is sufficient.
  • Press cling wrap directly onto ganache surface to avoid skin forming during chilling.
  • If dough is too sticky, add flour a tablespoon at a time; if too dry, add water as needed.
  • Wrap steamer lid with cloth to prevent water droplets from falling onto buns during steaming.
  • Keep steamed buns warm or serve immediately for ideal softness and texture.
  • Use parchment squares or cupcake liners to prevent buns from sticking to the steamer.

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

Find it online: https://nataliereeve.com/chocolate-steamed-buns-recipe/