Description

These Decadent Chocolate Steamed Buns combine a fluffy, chewy bun with a luscious, gooey chocolate ganache center. Perfect for satisfying sweet cravings, the buns feature a soft dough made with wheat starch for chewiness and all-purpose flour for structure, filled with rich semi-sweet chocolate ganache. Steamed to perfection, they offer an indulgent treat that’s tender and delightfully warm.

Ingredients

Scale

Dough Ingredients

3/4 cup whole milk
1 ½ tsp active dry yeast
2 cups all-purpose flour
3/4 cup wheat starch
1/2 cup powdered sugar
2 tsp baking powder
1/4 tsp salt
1 tbsp vegetable shortening
1 large egg white
1 tbsp vegetable oil

Ganache Ingredients

1 ⅓ cups semi-sweet melting chocolate chips
1 cup heavy cream

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Instructions

Prepare the Ganache: Heat the heavy cream in a small saucepan until it is hot but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl and let it sit for 10 minutes. Stir gently until the mixture is smooth and creamy. Then, chill the ganache uncovered for 30 minutes before covering and refrigerating for an additional hour to firm up.
Activate the Yeast: Warm the whole milk to approximately 110°F (43°C). Add the active dry yeast to the milk and let it sit for 10 minutes until frothy and activated, which helps the dough rise properly.
Mix the Dry Ingredients: In a stand mixer bowl, sift together the all-purpose flour, wheat starch, powdered sugar, baking powder, and salt. Add the vegetable shortening and mix on low speed until well incorporated.
Combine Wet Ingredients: In a separate bowl, whisk together the egg white and vegetable oil until liquefied. Add this mixture to the dry ingredients and slowly pour in the yeast-activated milk mixture. Knead the dough with a dough hook on medium speed for about 5 minutes until it becomes smooth and elastic.
Knead by Hand: Transfer the dough onto a lightly floured surface and knead by hand for another minute to develop the gluten. Cover the dough with a damp cloth and let it rise in a warm place for 1 to 2 hours until it doubles in size.
Shape the Buns: Once risen, divide the dough into 12 equal portions. Roll each portion into a ball and flatten it to about 4 inches in diameter. Place 1 tablespoon of the chilled chocolate ganache in the center of each dough circle. Carefully pinch the edges together to seal the ganache inside. Allow the shaped buns to rest for 15 minutes.
Steam the Buns: Line a steamer basket with parchment paper squares to avoid sticking. Steam the buns in batches for 10 to 12 minutes until they become fluffy and are cooked through.
Serve Warm: Serve the steamed buns warm to enjoy the soft dough and melty, gooey chocolate center at its best.

Notes

Ensure the milk is at the correct temperature (110°F/43°C) to properly activate the yeast without killing it.
Chilling the ganache allows it to firm up, making it easier to enclose inside the dough without leaking.
Use parchment squares in the steamer to prevent the buns from sticking to the steamer basket.
Handle the dough gently when shaping to maintain the airiness and prevent flattening the dough too much.
Serve the buns immediately after steaming for the best texture and gooey center experience.