If you have a sweet tooth and love soft, fluffy treats, then you are going to fall head over heels for this Chocolate Steamed Buns with Rich Chocolate Ganache Recipe. These buns are like little pillows of heaven, delicately steamed to perfection, and filled with a luscious, silky chocolate ganache that melts in your mouth. The contrast between the light, airy dough and the deep, decadent chocolate filling makes every bite absolutely unforgettable. Whether you’re looking for a unique dessert to impress friends or a cozy homemade snack, these steamed buns will quickly become your new favorite indulgence.
Ingredients You'll Need
Getting started on this recipe is surprisingly simple, but each ingredient plays a crucial role in achieving the perfect texture, flavor, and appearance. From the combination of wheat starch and flour that creates that signature soft bite, to the richness added by the heavy cream in the ganache, every component matters.
- Whole milk: Warmed to activate the yeast, providing the right moisture and softness to the dough.
- Active dry yeast or instant yeast: The magic behind the buns rising and becoming airy.
- All-purpose flour: The foundation of the dough giving structure and chewiness.
- Wheat starch: Adds an irresistible delicate crispness and tenderness to the texture.
- Powdered sugar: Gently sweetens the dough without overpowering the chocolate filling.
- Baking powder: Helps the buns puff up and stay fluffy inside.
- Salt: Just a pinch to balance the sweetness and enhance flavor.
- Vegetable shortening: Creates a soft crumb and helps the buns maintain moisture.
- Egg white: Adds structure and a slight gloss on the dough.
- Vegetable oil: Keeps the dough tender and pliable while kneading.
- Semi-sweet melting chocolate chips: The star of the rich chocolate ganache filling.
- Heavy cream: Blended with chocolate to create a silky, luscious ganache that you’ll want to spoon straight from the bowl.
How to Make Chocolate Steamed Buns with Rich Chocolate Ganache Recipe
Step 1: Prepare the Chocolate Ganache
Start by gently heating the heavy cream until it’s just simmering around the edges — be careful not to boil it as this can affect the smoothness. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl, making sure the chocolate is fully covered. Let it sit quietly for 10 minutes; this patience results in a perfectly melted, creamy ganache when you stir. After mixing until silky, chill it first uncovered to cool, then cover tightly with cling film pressed onto the surface to prevent a skin from forming, chilling for another hour for the right consistency that’s easy to fill the buns with.
Step 2: Activate the Yeast
Warm your milk to about 110°F or 43°C which is just the right temperature to wake up the yeast without killing it. Add the active dry yeast and cover it with plastic wrap; a thick frothy layer should form within 10 minutes indicating your yeast is alive and ready to help your dough rise to fluffy perfection.
Step 3: Mix the Dry Ingredients
Sift together the flour, wheat starch, powdered sugar, baking powder, and salt. Mixing these dry ingredients evenly ensures the dough develops an even texture and rise.
Step 4: Incorporate Shortening and Liquefied Egg
Add the softened vegetable shortening by breaking it into small pieces and mixing it in with the dry ingredients. Separately, combine the egg white with vegetable oil to liquify it smoothly before adding to the dough for softness and elasticity.
Step 5: Knead the Dough
Pour the yeast mixture into the dry ingredients while mixing on low, then add the egg and oil mixture. Increase the mixer speed to medium and knead for about 5 minutes or until the dough forms a smooth, tacky ball that isn’t too sticky. Adjust with small amounts of flour or water if necessary to achieve the perfect consistency.
Step 6: Proof the Dough
Shape the dough into a tight ball and place in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place until it doubles in size, which typically takes 1-2 hours. This resting period is where the magic happens — your dough gets soft, airy, and ready to embrace that rich chocolate filling.
Step 7: Shape and Fill the Buns
Divide the risen dough into 12 equal portions, rolling each into a smooth ball. Roll out each piece to about 4 inches wide, thinner on the edges and thicker in the center — this shape helps with folding and filling. Spoon about a tablespoon of the chilled ganache onto the center, then carefully wrap the dough around it, pinching tightly to seal so the chocolate stays inside during steaming.
Step 8: Rest and Steam
Place each bun on parchment or cupcake liners to prevent sticking, cover with a towel and allow them to rest for 15 minutes. When ready, steam the buns over boiling water for 10 to 12 minutes, leaving the lid wrapped in a cloth to keep condensation from dripping back onto your buns. Let them sit a minute after steaming to avoid wrinkles caused by sudden temperature changes.
How to Serve Chocolate Steamed Buns with Rich Chocolate Ganache Recipe
Garnishes
These buns look fantastic dusted lightly with powdered sugar, which adds a pretty, snowy touch and an extra hint of sweetness. You can also top them with a few chocolate shavings or a sprinkle of cocoa powder for a more decadent presentation.
Side Dishes
Serve these buns alongside a steaming cup of your favorite tea or coffee to balance the rich chocolate ganache with warm, comforting drinks. For a brunch idea, pair them with fresh berries and a dollop of whipped cream for an elegant touch.
Creative Ways to Present
Present the buns in a bamboo steamer basket for a charming, rustic look that echoes their traditional preparation. Alternatively, arrange them on a colorful platter with edible flowers or mint leaves for an eye-catching dessert display that will have everyone asking for your Chocolate Steamed Buns with Rich Chocolate Ganache Recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store any leftover steamed buns in an airtight container in the refrigerator for up to 3 days. The dough and ganache retain their soft texture nicely, making them a perfect treat the next day.
Freezing
You can freeze the buns before steaming by wrapping each individually in plastic wrap and placing them in an airtight freezer bag. They will keep for up to a month. When ready to enjoy, steam them directly from the freezer, allowing a couple of extra minutes in the steamer to become perfectly fluffy again.
Reheating
The best way to reheat leftover buns is by steaming them gently to restore their softness and warmth without drying them out, taking around 5-7 minutes. Avoid microwaving as it can make the dough rubbery and the ganache greasy.
FAQs
Can I use a stand mixer without a dough hook for this recipe?
While the dough hook is ideal for kneading, you can use a regular paddle attachment or even knead by hand. Just be sure to mix thoroughly until the dough feels tacky but manageable, and knead for a bit longer to develop the proper texture.
Is wheat starch necessary? What can I substitute it with?
Wheat starch gives the buns their distinctive soft, slightly chewy texture. If you can't find it, tapioca starch or corn starch can be used as a substitute, but the texture might differ slightly. Experiment a bit to find your preferred consistency.
How do I know when the chocolate ganache is ready for filling?
The ganache should be chilled enough to hold its shape but still soft enough to scoop easily. After chilling uncovered and then with cling film, it becomes perfect for spooning into dough without dripping or being too hard.
Can I make these buns vegan?
To make this recipe vegan, substitute the milk and cream with plant-based alternatives like almond or oat milk and coconut cream. Use a vegan butter or shortening substitute and ensure your chocolate chips are dairy-free. Results may vary but still delicious.
How long can I steam all the buns at once?
Depending on the size of your steamer, you may need to steam the buns in batches as overcrowding can prevent even cooking. Steam with about 2 inches of space between buns for 10-12 minutes and rest them for one minute post-steaming for best results.
Final Thoughts
I absolutely love sharing this Chocolate Steamed Buns with Rich Chocolate Ganache Recipe because it brings such a wonderful combination of texture and flavor that’s truly irresistible. Making these buns from scratch is a rewarding adventure, and the end result feels like a little gift of joy in every bite. Whether it’s for a special occasion or just a treat to brighten your day, I can’t recommend these buns enough—give them a try, and prepare yourself to fall in love!
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Chocolate Steamed Buns with Rich Chocolate Ganache Recipe
- Total Time: 3 hours
- Yield: 12 servings
Description
Delight in these soft, fluffy Chocolate Steamed Buns filled with a rich and creamy chocolate ganache. Perfectly steamed to a pillowy texture, these buns combine the delicate sweetness of bao dough with luscious semi-sweet chocolate, making for a delightful treat ideal for dessert or afternoon tea.
Ingredients
Chocolate Ganache
- 1 cup (240 ml) heavy cream
- 1 ⅓ cup (8 oz / 225 g) semi sweet melting chocolate chips
Bao Dough
- ¾ cup (180 ml) whole milk (110°F or 43°C)
- 1 ½ teaspoon (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 teaspoon (10 g) baking powder
- ¼ teaspoon salt
- 1 tablespoon (15 g) vegetable shortening
- 1 large egg white
- 1 tablespoon (15 g) vegetable oil
Instructions
- Make Chocolate Ganache: Heat the heavy cream in a small saucepan until it is hot and lightly simmering around the edges, taking care not to boil it. Pour the hot cream over the chocolate chips in a heatproof bowl ensuring the chips are fully covered. Let it sit for 10 minutes, then stir gently with a rubber spatula until creamy and silky. Chill uncovered in the refrigerator for 30 minutes, then cover with cling wrap pressed directly on the surface to avoid skin formation and chill for an additional hour.
- Prepare Yeast Mixture: Warm the milk to 110°F (43°C) and add the active dry yeast. Cover and let sit for 10 minutes until frothy. If using instant yeast, let sit for 2-3 minutes to confirm it is active with a frothy foam layer.
- Sift Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, sift together the flour, wheat starch, powdered sugar, baking powder, and salt. Mix briefly on low speed.
- Add Shortening: While mixing on low, add the vegetable shortening in small pieces ensuring it breaks up evenly into the flour mixture.
- Combine Egg White and Oil: In a separate bowl, mix the room temperature egg white with vegetable oil, liquifying the mixture by lightly pulling the egg white with a fork until combined.
- Mix Dough: Add the yeast-milk mixture into the stand mixer bowl, followed by the egg and oil mixture. Mix on low for 30 seconds, then increase to medium speed and knead for 5 minutes until the dough forms a tacky smooth ball that is no longer sticking to the bowl. Adjust moisture by adding 1 tablespoon water if too dry or 1 tablespoon flour if too sticky.
- Form Dough Ball and Proof: Knead the dough manually for about 1 minute to form a smooth ball, transfer to a lightly greased large bowl, cover with plastic wrap, and proof in a warm environment (about 100°F or 38°C) for 1-2 hours or until doubled in size.
- Divide and Shape Dough: Punch down the dough and divide it into 12 equal portions. Roll each into smooth balls and cover with plastic wrap to prevent drying. Roll each ball into a roughly 4-inch diameter circle with a thicker center.
- Fill and Seal Buns: Place 1 tablespoon of chilled chocolate ganache in the center of each dough circle, wrap the dough around the filling tightly, pinching to seal the bun thoroughly and removing excess dough if needed.
- Rest Buns Before Steaming: Arrange each bun on parchment squares or cupcake liners spaced apart. Cover with a dish towel and allow to rest for 15 minutes to relax the dough before steaming.
- Steam Buns: Prepare a steamer by bringing water to a boil. Wrap the steamer lid with a dishcloth to prevent condensation dripping. Place buns in the steamer 2 inches apart and steam over medium heat for 10-12 minutes. After steaming, let buns sit in the steamer for 1 minute before removing to avoid wrinkling from temperature shock. Steam in batches if necessary, keeping unsteamed buns covered and refrigerated to slow yeast activity.
- Serve: Serve the chocolate steamed buns immediately while warm and enjoy their soft, fluffy texture with the creamy chocolate filling.
Notes
- Make sure the heavy cream does not boil to avoid breaking the ganache.
- Use a stand mixer with a dough hook for best dough consistency and kneading results.
- Maintaining the correct milk temperature ensures yeast activation without killing it.
- Wrap the steamer lid with a cloth to prevent water droplets from falling onto the buns, which can affect texture.
- If buns are not steamed immediately, keep them refrigerated to prevent over-proofing or yeast activity.
- Adjust dough texture by adding small amounts of water or flour as needed during kneading.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Chinese
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