Chocolate Steamed Buns Recipe

Ben Carraoli

Chocolate Steamed Buns Recipe

I recently made chocolate steamed buns for the first time, and I have to say—they completely stole my heart. There’s something magical about biting into a soft, pillowy bao dough only to find a warm, gooey chocolate center. I loved how delicate and fluffy the buns turned out, and the chocolate filling was the perfect indulgence without being too heavy

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Total Time 3

Ingredients Method Notes

Ingredients

Heavy Cream: Adds smoothness and helps the chocolate melt perfectly. I recommend using full-fat cream for a luscious texture.
Semisweet Chocolate Chips: Use high-quality melting chocolate for the best taste and texture. I like Callebaut semi-sweet chips. You can try milk dark, or white chocolate as alternatives, adjusting the cream slightly.
Bao Dough
Whole Milk full fat: Activates the yeast and keeps the dough soft. Warm slightly before mixing.
Instant or Active Dry Yeast: Essential for the dough rise. Instant yeast works faster but active dry yeast is a good substitute.
All-Purpose Flour: Forms the base of the dough. Mix with wheat starch for the perfect soft texture.
Wheat Starch: Key to achieving a soft pillowy bun. Available at Asian grocery stores or online.
Powdered Sugar: Adds subtle sweetness to the dough.
Baking Powder: Creates tiny air pockets for that fluffy texture.
Salt: Balances the sweetness and enhances flavor.
Vegetable Shortening: Moisturizes the dough and keeps it tender.
Large Egg White: Helps bind the dough and supports a light rise.
Vegetable Oil: Prevents drying and maintains a soft dough.

Method

I start by gently heating heavy cream and pouring it over the chocolate chips. Stir until smooth and glossy. Then, let the filling cool slightly so it thickens but remains pourable.
Warm the milk and mix it with sugar and yeast to activate. Combine with flour, wheat starch, egg white, and shortening. Knead until soft and elastic. Cover and let it rise until doubled in size, about 1–2 hours.
Divide dough into small portions and flatten each into a circle. Place a spoonful of chocolate filling in the center. Gather edges and pinch tightly to seal, then place each bun on a small parchment square.
Bring water to a simmer in your steamer. Steam buns for about 12–15 minutes, then let them sit in the steamer for 5 minutes to prevent collapse. Serve warm for the best gooey chocolate effect.

Notes

I always make sure the dough is soft but not sticky; it’s easier to shape that way.
I refrigerate the chocolate filling slightly if it’s too runny—it’s easier to handle.
Using a kitchen scale has made a huge difference in my bun texture.
I brush the buns lightly with vegetable oil before steaming to keep them shiny and soft.