Steamed Chocolate Bao Buns
Equipment
Ingredients
Dough
wheat flour type 405 or 550 (room_temperature)
500 g
lukewarm milk or water (lukewarm)
250 ml
sugar
50 g
dry yeast or half cube fresh yeast
7 g
neutral vegetable oil
30 g
salt
1 pinch
Filling
dark chocolate couverture
150 g
heavy cream
100 ml
Instructions
Prepare the yeast mixture
Dissolve the yeast and sugar in lukewarm milk or water.
Make the dough
Combine flour and salt in a large bowl, add the yeast mixture and oil, then knead until the dough is smooth and elastic.
First proof
Let the dough rest in a warm, draft-free place until it doubles in volume.
Prepare the chocolate ganache
While the dough is rising, gently heat the cream and pour over the chopped dark chocolate to make a smooth ganache. Let it cool and set slightly in the fridge.
Divide and shape the dough
Knock the risen dough back, divide into 8–10 equal pieces. Roll each into a circle with a thinner edge.
Fill the buns
Place a generous spoonful of ganache in the centre of each circle, then gather and twist the edges to seal completely.
Prepare for steaming
Cut small squares of parchment paper and place each bun seam-side down on a square. Arrange with space in a bamboo steamer or on a heat-proof plate inside a pot.
Steam the buns
Bring water to a boil in the pot, set the steamer on top, cover and steam for 10–15 minutes over medium heat without lifting the lid.
Rest and serve
Remove the steamer, let the buns rest 2 minutes, then serve warm so the chocolate filling is still molten.
Storage
Cool completely before refrigerating or freezing. Re-steam straight from frozen.
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