Chocolate Steamed Buns Cake

A delectably soft and pillowy bao‐style cake, these chocolate steamed buns marry tender dough with an indulgent semi-sweet chocolate lava filling. Steamed to perfection, each bun yields a warm gush of rich chocolate at the first bite, making it an irresistible dessert or sweet snack.

Why You’ll Love This Recipe

• Pillowy Soft Texture: The enriched bao dough, made with milk, starch, and a hint of shortening, produces an exceptionally tender crumb that practically melts on the tongue.

• Decadent Chocolate Center: A silky chocolate ganache composed of high-quality semi-sweet chips and cream creates a luscious molten core that contrasts beautifully with the soft dough.

• Make-Ahead Convenience: Both the ganache and shaped buns can be prepared in advance and stored, allowing you to steam fresh buns whenever the craving strikes.

• Approachable Technique: Despite their gourmet appeal, these buns require only basic equipment and straightforward methods, making them accessible even to novice bakers.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Bao Dough

• ¾ cup (180 ml) whole milk, warmed to 110 °F (43 °C)

• 1½ teaspoons active dry or instant yeast

• 2 cups all-purpose flour

• ¾ cup wheat starch

• ½ cup powdered sugar

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 1 tablespoon vegetable shortening

• 1 large egg white

• 1 tablespoon vegetable oil

Chocolate Ganache

• 1⅓ cups (8 oz) semi-sweet melting chocolate chips

• 1 cup heavy cream

directions

1. Prepare the Ganache

   • Heat the heavy cream in a small saucepan over medium heat until it begins to simmer; do not allow it to boil.

   • Pour the hot cream over the chocolate chips in a heat-proof bowl. Let stand for 10 minutes, then stir until smooth.

   • Cool the ganache uncovered in the refrigerator for 30 minutes, then cover and chill for an additional hour.

2. Make the Bao Dough

   • Warm the milk to 110 °F (43 °C), stir in the yeast, and let it sit until foamy (approximately 10 minutes).

   • In the bowl of a stand mixer, sift together the flour, wheat starch, powdered sugar, baking powder, and salt.

   • Add the vegetable shortening and mix on low speed until evenly distributed.

   • Whisk the egg white and oil together in a separate bowl, then add to the mixer.

   • Pour in the yeast-milk mixture and mix briefly on low speed. Increase to medium speed and knead for 5 minutes until a soft, tacky dough forms, adding small amounts of water or flour as needed.

3. Proof and Shape

   • Transfer the dough to a lightly greased bowl, cover, and proof in a warm spot (around 100 °F) until doubled in size, about 1–2 hours.

   • Divide the dough into 12 equal portions and roll each into a smooth ball. Cover to prevent drying.

   • Flatten each ball into a 4-inch round, place about 1 tablespoon of chilled ganache in the center, then pinch the edges firmly to seal.

4. Final Rest and Steam

   • Place each sealed bun on a 3 × 3 inch parchment square and let rest for 15 minutes.

   • Line your steamer with a clean cloth beneath the lid to catch condensation. Steam the buns over medium heat for 10–12 minutes, then leave them in the closed steamer for 1 minute after turning off the heat to prevent wrinkling. Serve immediately.

Servings and timing

• Yield: 12 buns

• Prep Time: 30 minutes

• Proof Time: 1–2 hours

• Steam Time: 10–12 minutes per batch

• Total Time: Approximately 3 hours

Variations

• White or Milk Chocolate Filling: Swap semi-sweet chips for white or milk chocolate, adjusting cream to ⅓–½ cup for white and ½ cup for milk chocolate.

• Matcha Buns: Incorporate 1 tablespoon of matcha powder into the dough and fill with white chocolate ganache for a green tea twist.

• Nutella Surprise: Replace the ganache with 1 tablespoon of Nutella in each bun for a hazelnut-chocolate version.

• Fruit-Filled Buns: Add a teaspoon of raspberry or strawberry jam alongside the ganache for a bright, fruity note.

storage/reheating

• Refrigerator: Wrap buns individually in plastic and store for up to 3 days.

• Freezer: Freeze wrapped buns for up to 1 month; thaw overnight in the refrigerator.

• Reheating: Unwrap and microwave each bun with a damp paper towel for 20–30 seconds, or re-steam for 2–3 minutes until warmed through.

FAQs

What if I don’t have wheat starch?

Tapioca starch may be substituted, yielding a slightly chewier texture though the buns will be marginally less tender.

Can I make the dough by hand?

Yes. Knead by hand for 10–12 minutes until the dough is smooth and elastic, though this requires more effort than using a stand mixer.

How do I know when the dough has proofed enough?

The dough should double in size and, when gently pressed, leave an indentation that slowly springs back.

Why did my buns collapse or wrinkle?

Over-proofing, excessively hot steam, or trapped air bubbles can cause collapse or wrinkles. Ensure proper proofing, medium steam heat, and gently degas the dough before shaping.

Can I bake these instead of steaming?

Baking will produce a more bread-like texture rather than the characteristic pillowy softness of steamed buns. Steaming is recommended for authentic results.

Is it possible to freeze unsteamed buns?

Yes. Shape the buns, wrap them tightly, and freeze. Steam directly from frozen, adding 2–3 minutes to the steaming time.

Can I use regular dark chocolate?

Prefer cooking-grade or melting wafers for a smooth ganache. Eating chocolate may include stabilizers that impede proper melting.

How do I prevent buns from sticking to the steamer?

Place each bun on parchment squares or lightly oil the steamer base; avoid overcrowding to ensure even steam circulation.

What equipment do I need?

A stand mixer with a dough hook (or the strength for hand-kneading), a kitchen scale, mixing bowls, and a steamer (bamboo or stainless steel).

Can I reduce the proofing time?

Reducing proofing time by increasing yeast or proofing temperature may sacrifice lightness; it is best to allow the dough to rise fully for optimal texture.

Conclusion

These Chocolate Steamed Buns Cake offer an exquisite balance of soft, fluffy bao dough and molten chocolate center that will delight guests and elevate any occasion. With straightforward steps and convenient make-ahead options, this recipe brings a gourmet dessert experience into your home kitchen. Enjoy the process and savor every warm, chocolatey bite.