Soft Gooey Chocolate Buns

These cloud-soft chocolate steamed buns pair the fluffiest bao dough with a rich, flowing chocolate center that makes for an amazing sweet treat. Every mouthful gives you that wonderful moment when the super soft dough meets melty chocolate - it's both cozy and fancy at once.

I came up with this after trying chocolate bao at a Taiwan night market and falling head over heels. I spent many days testing different mixes of dough and filling until I got that perfect balance - ultra-soft outside with gooey chocolate inside that had my buddies begging me to share how I made them.

Ingredients

• All-purpose flour: works as the main dough ingredient giving just enough body without getting heavy
• Wheat starch: helps make that classic bright white color and soft bite that makes bao so unique
• Powdered sugar: adds gentle sweetness and mixes completely into the dough with no grainy bits
• Vegetable shortening: brings a wonderful softness and richness that you can't get from just butter
• Semi-sweet chocolate chips: create the ideal mix of sweet and complex flavors for the inside
• Heavy cream: blends with chocolate to make a smooth, flowing center with perfect texture

Step-by-Step Instructions

Fix Up The Chocolate Ganache:

Warm your heavy cream until tiny bubbles form at the edges, but don't let it boil. Pour this warm cream right over the chocolate chips, making sure they're totally covered. Let it sit untouched for exactly 10 minutes, then stir gently with a rubber spatula until it's all smooth. You want it glossy with no streaks. Cool it uncovered for 30 minutes, then put plastic wrap touching the surface and chill another hour until it's thick but you can still scoop it.

Get The Yeast Going:

Heat milk to exactly 110°F - a thermometer helps get this right. Sprinkle yeast over the warm milk, cover it, and wait 10 minutes until it gets foamy. This makes sure your dough will puff up nicely and get those tiny air pockets that make bao so light.

Put The Dough Together:

Sift all your dry stuff together to get rid of lumps that might ruin your buns. With your mixer running low, add shortening until it breaks up completely, then slowly pour in your yeast mixture and the egg white oil combo. Turn it up to medium and knead for 5 minutes until you get a nice ball that doesn't stick to the bowl. The dough should feel a bit tacky but won't stick to your fingers.

First Rise:

Shape your dough into a nice smooth ball with your hands, put it in a lightly oiled bowl, and cover with plastic. Let it rise somewhere warm for 1-2 hours until it's twice as big. This slow rise makes the dough taste better and builds structure. Don't rush - this rich dough might take longer than normal bread dough.

Make And Fill The Buns:

Split the dough into 12 equal chunks and quickly roll each into a ball. Work with one piece at a time (keep the others covered), and roll it into a 4-inch circle with thinner edges and thicker middle. This helps with sealing and even cooking. Put exactly 1 tablespoon of chocolate filling in the middle, then pull the edges up and pinch firmly to close completely.

Steam Them Right:

Let the filled buns rest under a kitchen towel for 15 minutes, then get your steamer ready by wrapping the lid with a dishcloth to catch drips. Bring water to a boil, then turn down to medium. 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 exactly 1 minute before taking them out - this stops them from wrinkling from the temperature change.

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Wheat starch is really the key player in this recipe. I found out how important it was when playing around with different flour mixes, and nothing else gives you that special softness and bright white look that real bao buns have. Whenever I bring these to parties, everyone wants to know what makes them so much tastier than other versions they've tried.

Texture Perfection

Getting that perfect bao feel means watching the moisture in your dough. When done right, your steamed bun should be super soft but still strong enough to hold the filling without breaking. Your dough should feel a bit tacky but not sticky while you're kneading it. If it seems too wet, just add a bit more flour, one spoonful at a time. If it feels too dry or hard, add tiny splashes of warm water until you get that perfect tacky feel that pulls away from the bowl but stays soft and bendy.

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Chocolate Selection Tips

The chocolate you pick 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 to flow just right. Don't use regular eating chocolate bars since they have stuff in them that stops smooth melting. For a fancy version, try good quality couverture chocolate with 55-65% cocoa - it melts better and has interesting flavor notes that go really well with the gentle sweetness of the bao dough.

Serving and Storage

These chocolate buns taste best right away while they're warm and the chocolate inside is still gooey and flowing. To make it a complete dessert, add a light sprinkle of powdered sugar and some fresh berries on the side to balance the richness. You can keep leftover buns in an airtight container at room temperature for about a day. To warm them up again, just steam them for 3-4 minutes. If you want to keep them longer, freeze the completely cooled buns wrapped in plastic and then foil. You can reheat frozen buns by steaming them for 8-10 minutes until they're hot all the way through.

Frequently Asked Questions

→ How do I fix sticky dough?

If it's too sticky, sprinkle a tablespoon of flour at a time and knead. For dry dough, add warm water gradually until it's soft and elastic.

→ Can I make the chocolate filling early?

Sure! Prep it the day before and store it in the fridge. Bring it to room temperature before filling the buns.

→ How do I stop wrinkles on the buns post-steaming?

Keep the steamer temperature steady, not too harsh. Wrap the steamer lid with a clean dish towel to catch dripping condensation.

→ What's the best chocolate for the filling?

Opt for semi-sweet chips or baking chocolate that melts smoothly for a silky filling.

→ Can I keep these buns for later?

Absolutely. Freeze them after steaming and reheat by steaming for a few minutes until soft again.

→ How many buns does this make?

This batch makes 12 buns. They're great for sharing or enjoying solo!