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Chocolate Steamed Buns Cake

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Soft, pillowy bao buns filled with a semi-sweet chocolate lava filling that oozes out when you bite into them.

Ingredients

Scale
  • ¾ cup (180 ml) whole milk, warmed to 110°F (43°C)
  • 1½ tsp (6 g) active dry yeast or instant yeast
  • 2 cups (300 g) all-purpose flour
  • ¾ cup (100 g) wheat starch
  • ½ cup (70 g) powdered sugar
  • 2 tsp (10 g) baking powder
  • ¼ tsp salt
  • 1 Tbsp (15 g) vegetable shortening
  • 1 large egg white
  • 1 Tbsp (15 g) vegetable oil
  • 1⅓ cups (8 oz) semi-sweet melting chocolate chips
  • 1 cup heavy cream

Instructions

  1. Make the Chocolate Ganache: Heat the heavy cream in a small saucepan until it begins to simmer (do not boil). Pour the hot cream over the chocolate chips in a heat-proof bowl and let sit for 10 minutes. Stir until smooth and silky. Chill uncovered for 30 minutes, then cover and press plastic wrap against the surface; chill another hour.
  2. Activate the Yeast: Warm the milk to 110°F (43°C). Stir in the yeast, cover, and let sit 10 minutes (2–3 minutes if using instant yeast) until foamy.
  3. Mix Dry Ingredients: Sift together flour, wheat starch, powdered sugar, baking powder, and salt into the bowl of a stand mixer fitted with a dough hook.
  4. Add Shortening: With the mixer on low, add vegetable shortening and break it into small pieces.
  5. Combine Egg & Oil: In a separate bowl, whisk the egg white and oil until smooth. Add to the mixer along with the yeast-milk mixture and mix on low for 30 seconds, then medium for 5 minutes until a tacky dough forms.
  6. Knead & Proof: Knead the dough into a smooth ball by hand for 1 minute. Transfer to a greased bowl, cover, and proof in a warm spot (100°F) for 1–2 hours until doubled.
  7. Shape Buns: Divide dough into 12 pieces, roll into balls, and cover to prevent drying. Roll each into a 4″ circle, place 1 Tbsp ganache in the center, and seal into a smooth bun. Rest 15 minutes on parchment squares or liners.
  8. Steam: Wrap the steamer lid with a cloth to catch condensation. Bring water to a boil, arrange buns 2″ apart, cover, and steam on medium heat 10–12 minutes. Let sit 1 minute in the steamer before removing.
  9. Serve: Enjoy hot, straight from the steamer.

Notes

  • If the dough is too sticky, add flour 1 Tbsp at a time until tacky but not sticking.
  • If too dry, add warm water 1 Tbsp at a time until tacky.
  • Adjust cream amount for different chocolates: white (1/3 cup+1 Tbsp), milk (½ cup), dark (1 cup).
  • Rest shaped buns exactly 15 minutes to avoid over-proofing gaps.
  • Ensure the steamer lid is wrapped to prevent water dripping onto buns.
  • Over-steaming or too-hot steam can cause wrinkling or collapse.

Nutrition

Keywords: chocolate steamed buns, bao buns, chocolate bao, dessert buns, steamed chocolate buns

Find it online: https://zesticook.com/chocolate-steamed-buns-cake/