Soft Chocolate Buns (Print Version)
# Ingredients:
→ Dough for Bao
01 -
1 large egg white
02 -
¾ cup (180 ml) whole milk, warmed to around 110°F (43°C)
03 -
2 teaspoons (10 g) baking powder
04 -
¼ teaspoon salt
05 -
¾ cup (100 g) wheat starch
06 -
1 tablespoon (15 g) vegetable shortening
07 -
2 cups (300 g) all-purpose flour
08 -
½ cup (70 g) powdered sugar
09 -
1 tablespoon (15 g) vegetable oil
10 -
1 ½ teaspoons (6 g) active or instant dry yeast
→ Ganache with Chocolate
11 -
1 cup heavy cream
12 -
1 ⅓ cups (8 oz) semi-sweet chocolate chips made for melting
# Instructions:
01 -
Bring heavy cream to a simmer in a small pot, ensuring it doesn't boil. Take it off the heat and pour over the chocolate chips in a bowl that can handle heat. Let it sit for about 10 minutes, then stir until it’s velvety smooth.
02 -
Pop the ganache into the fridge, uncovered, for 30 minutes to cool. Then cover it with plastic wrap pressed directly onto the surface to stop a skin from forming. Keep chilling another hour.
03 -
Heat the milk to 110°F (43°C) and mix in the dry yeast. Cover with some plastic wrap and let it sit for around 10 minutes to foam up. For instant yeast, only wait about 2-3 minutes.
04 -
In a stand mixer bowl fitted with a dough hook, sift together the flour, wheat starch, powdered sugar, baking powder, and salt.
05 -
Set the mixer to low and gradually add the shortening. Let it break into tiny pieces while mixing.
06 -
In a fresh bowl, whisk the egg white and vegetable oil until well blended and smooth.
07 -
Pour the yeast mix and the egg-oil combo into the stand mixer bowl. Knead on low for half a minute, then turn up to medium and knead 5 minutes. It should turn into a smooth dough ball. Adjust with a little water or flour if necessary.
08 -
Form the dough into a ball, transfer it to a lightly oiled bowl, and cover with plastic wrap. Place in a cozy, warm spot (around 100°F) for 1-2 hours until doubled in size.
09 -
Slice the risen dough into 12 even pieces. Roll each one into a smooth ball, keeping them covered with plastic wrap so they don't dry out. Flatten each ball into a circle about 4 inches wide, leaving the center a bit thicker.
10 -
Spoon 1 tablespoon of the chilled ganache right in the middle of each dough circle. Wrap the dough around it, making sure to close it up tight by pinching the seams together.
11 -
Set the filled buns onto parchment squares or liners. Cover with a clean towel and let them rest undisturbed for 15 minutes.
12 -
Wrap a clean dish towel around your steamer's lid to stop water from dripping onto the buns. Steam them over boiling water for 10-12 minutes, leaving 2 inches of space between each. Let the buns rest for a minute before taking them out to keep them smooth. If needed, steam in batches.
13 -
Enjoy the buns fresh and warm.
# Notes:
01 -
To avoid soggy buns, wrap your steamer lid with a dishcloth.
02 -
Let the bao dough sit for 15 minutes after shaping for the fluffiest results.
03 -
If using different chocolate, tweak the amount of cream to suit its consistency.