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Chocolate Steamed Buns with Rich Chocolate Ganache Recipe

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4.2 from 76 reviews

Delight in these soft, fluffy Chocolate Steamed Buns filled with rich, silky chocolate ganache. This recipe combines the delicate texture of traditional bao dough with a luscious sweet chocolate center, steamed to perfection for a warm, comforting treat. Perfect as a dessert or snack, these buns showcase a harmonious blend of lightness and indulgence.

Ingredients

Chocolate Ganache

  • 1 cup heavy cream (240 ml)
  • 1 1/3 cup (8 oz) semi-sweet melting chocolate chips (about 225 g)

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. Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan until it is hot and lightly simmering around the edges, being careful not to boil it.
  2. Combine Cream and Chocolate: Pour the hot cream over the chocolate chips in a heatproof bowl ensuring the chocolate is fully covered. Let it sit for 10 minutes, then stir gently with a rubber spatula until the mixture is smooth and silky.
  3. Chill Ganache: Cool the ganache uncovered in the refrigerator for 30 minutes. Then cover with cling wrap pressed against the surface to avoid skin formation, chilling for an additional hour.
  4. Activate Yeast: Warm the milk to 110°F (43°C) and stir in the yeast. Cover and let it sit for 10 minutes to become frothy. If using instant yeast, let it rest 2-3 minutes to verify activation.
  5. Sift Dry Ingredients: Sift together the flour, wheat starch, powdered sugar, baking powder, and salt into the bowl of a stand mixer fitted with a dough hook. Mix on low speed.
  6. Add Shortening: While mixing on low, add the vegetable shortening in small pieces, incorporating it into the dry ingredients.
  7. Combine Egg White and Oil: In a separate bowl, whisk the egg white and vegetable oil together until liquified and combined.
  8. Knead Dough: Slowly add the yeast mixture followed by the egg and oil mixture to the mixer bowl. Knead on low for 30 seconds; then increase to medium speed and continue kneading for 5 minutes until the dough forms a smooth, tacky ball that pulls away from the bowl. Adjust moisture by adding water or flour by tablespoon if needed.
  9. Hand Knead and Rest Dough: Knead the dough briefly by hand into a smooth ball and transfer into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place (around 100°F) for 1-2 hours until doubled in size.
  10. Divide and Shape Dough: Divide the dough into 12 equal pieces and roll each into smooth balls. Cover with plastic wrap to prevent drying. Using a rolling pin, flatten each piece into a roughly 4-inch circle with thicker center edges.
  11. Fill and Form Buns: Spoon 1 tablespoon of the chilled chocolate ganache filling into the center of each dough circle. Wrap and pinch the dough tightly around the filling to seal into a ball, trimming any excess dough as needed.
  12. Rest Buns Before Steaming: Place parchment squares or cupcake liners under each bun and cover them with a dish towel. Let rest for 15 minutes.
  13. Prepare Steamer and Steam Buns: Wrap the lid of your steamer with a cloth to prevent condensation drip. Bring water in the steamer to a boil and arrange buns at least 2 inches apart. Steam on medium heat for 10-12 minutes. Let buns sit in the steamer for 1 minute after cooking to avoid wrinkles.
  14. Manage Multiple Batches: Steam buns in 2-3 batches if necessary. Keep uncooked buns covered with plastic wrap in the refrigerator to slow yeast activity until ready to steam.
  15. Serve: Serve the chocolate steamed buns immediately while hot for the best texture and flavor experience.

Notes

  • Ensure the heavy cream does not boil when heating; simmering gently is key to a smooth ganache.
  • If the dough seems too sticky or dry, adjust with small amounts of water or flour accordingly.
  • Wrap the steamer lid to prevent water droplets from falling on the buns, which could affect texture.
  • Resting the buns before steaming allows the dough to relax and rise slightly for fluffier results.
  • Use parchment squares or cupcake liners under the buns to prevent sticking to the steamer.
  • Cool and cover the ganache with cling wrap pressed directly on the surface to prevent skin formation.

Find it online: https://justsosavory.com/chocolate-steamed-buns-with-rich-chocolate-ganache-recipe/