The Best Chocolate Steamed Buns Recipe

Masterclass: How to Make Decadent Chocolate Steamed Buns

Nothing ruins a craving for Chocolate Steamed Buns like a dry, dense dough that sticks to the roof of your mouth. I used to struggle with "wrinkled skin" syndrome, where the buns looked beautiful in the steamer but collapsed into shriveled, sad lumps the moment the lid came off.

It was frustrating and a waste of good chocolate.

After failing through three different hydration ratios, I finally mastered the science of the stable rise. The secret isn't just in the kneading; it’s in the temperature control and the specific fat content of the filling.

We’re going to use a controlled proofing environment to ensure these Chocolate Steamed Buns stay tall, airy, and impossibly soft.

These Chocolate Steamed Buns (often called chocolate bao) rely on a delicate balance of steam and structure. By following this method, you'll produce a bun with a "memory foam" texture that springs back when touched, hiding a rich, liquid gold center. If you love deep cocoa flavors, this recipe pairs beautifully with my Hot Chocolate: The Best Homemade Rich Decadent European Recipe for a total chocolate immersion.

The Science of Why This Molten Bao Recipe Works

• Controlled Fermentation: Using Fleischmann's Instant Yeast at 35°C ensures rapid CO2 production without over extending the gluten, preventing the "collapse" often seen in high sugar doughs.
• Starch Gelatinization: The over high heat steam environment causes the King Arthur All-Purpose Flour starch granules to swell and trap moisture, resulting in a velvety, moist crumb rather than a dry crust.
• Emulsified Filling: Combining Ghirardelli Dark Chocolate Chips with Land O'Lakes Heavy Cream creates a stable ganache that stays molten at room temperature through fat-in-water emulsification.
• Lipid Lubrication: The 10ml of neutral oil coats gluten strands, preventing them from bonding too tightly and ensuring the Chocolate Steamed Buns remain soft even after cooling.

Achieving the Signature Pillowy Soft Texture

Yes, achieving a pillowy texture in Chocolate Steamed Buns requires low-protein flour (around 10 11%) and a double proofing method to create a fine, uniform air-cell structure.

Over kneading creates too much tension; you want just enough gluten to hold the gas, but not so much that the bun becomes chewy like a bagel.

Merging Traditional Dim Sum with Decadent Cocoa

Traditional bao uses a bleached flour for stark white contrast, but Chocolate Steamed Buns embrace the dark side by incorporating Hershey’s Unsweetened Cocoa Powder. This adds acidity to the dough, which actually helps tenderize the gluten network.

It’s a modern twist on the classic "Liu Sha Bao" (custard bun) but with a much higher antioxidant profile and richer mouthfeel.

Recreating the Gourmet Din Tai Fung Experience

To get that world famous Din Tai Fung finish on your Chocolate Steamed Buns, the pleating must be tight and the steam must be indirect. Using a Joyce Chen Bamboo Steamer allows for moisture regulation the wood absorbs excess steam, preventing water droplets from falling onto the dough and causing unsightly yellow spots or pitting.

Essential Ingredients and Substitutions

Selecting the Best Flour for Airy Bread

The Secret to a Rich and Juicy Chocolate Filling

The filling for Chocolate Steamed Buns isn't just melted chocolate; it's a ganache. By using 100g of dark chocolate and 30ml of heavy cream, we lower the melting point. This ensures that when you bite into the bun, the center flows like lava rather than sitting as a hard, waxy lump.

How to Make Chocolate Steamed Buns step-by-step

Kneading and Infusing the Cocoa Dough

1. Whisk 250g King Arthur All-Purpose Flour, 20g Hershey’s Cocoa Powder, 45g sugar, 3g Fleischmann's Yeast, and a pinch of salt in a KitchenAid Stand Mixer bowl. Note: Dry-blending prevents "cocoa clumps" which are hydrophobic and difficult to hydrate later.
2. Pour 140ml warm milk (35°C) and 10ml neutral oil into the center while mixing on low. Note: 35°C is the thermal sweet spot for yeast activation without risking protein denaturation.
3. Knead for 8 minutes until the dough is "baby skin" smooth and no longer sticks to the sides. Note: Smooth dough indicates the gluten network is fully developed and ready to expand.
4. Proof the dough in a warm, draft free spot for 1 hour or until doubled in size. Note: This first fermentation allows the yeast to consume sugars and create a complex flavor profile.

Mastering the Filling and Pleating Technique

5. Melt 100g Ghirardelli Dark Chocolate Chips and 30ml heavy cream in a small bowl, stir until glossy, then chill until firm but scoopable. Note: Chilling the ganache allows you to wrap it in dough without it leaking or smearing.
6. Divide the proofed dough into 10 equal portions (about 45g each) and roll into smooth balls. Note: Uniform sizing ensures all Chocolate Steamed Buns cook at the same rate.
7. Flatten each ball into a 4 inch disc, making the edges thinner than the center. Note: A thicker center prevents the heavy chocolate filling from sinking through the bottom.
8. Place a teaspoon of chilled ganache in the center and pleat the edges upward to seal tightly. Note: A proper seal is critical to prevent "blowouts" where the filling escapes during the expansion phase.

Optimal Proofing for a Professional Rise

9. Rest the shaped Chocolate Steamed Buns on individual parchment squares inside your Joyce Chen Bamboo Steamer for 30 minutes. Note: This "second rise" relaxes the gluten, ensuring the buns expand outward rather than cracking.
10. Check for readiness: the buns should feel light and airy, and a gentle poke should leave an indentation that slowly springs back. Note: Under proofing leads to dense buns; over proofing causes them to collapse after steaming.

Steaming Secrets to Avoid Condensation Drip

11. Boil water in a Lodge Cast Iron Wok or large pot, then reduce to medium high heat. Note: Constant, steady steam is better than a violent boil, which can cause uneven cooking.
12. Steam the buns for 12 minutes. Note: The heat triggers the final "oven spring" and sets the starch structure.
13. Wait5 minutes before opening the lid. Note: This gradual temperature change prevents the sudden contraction of air cells that causes wrinkled skin.

Pro Tips and Common Mistakes to Avoid

Myth: You must use specialized "Bao flour" to get good results. Truth: high-quality King Arthur All-Purpose Flour works perfectly as long as you don't over knead it. The cocoa powder also helps by breaking up the gluten slightly.

Myth: Steaming longer makes them fluffier. Truth: Over steaming leads to "tough" buns. 12 minutes is the scientific limit for a 45 50g bun to reach internal temperature without drying out the crumb.

Storage and Reheating Guidelines

Yes, Chocolate Steamed Buns freeze perfectly for up to 3 months when stored in an airtight freezer bag. To reheat, steam from frozen for 5 8 minutes or microwave under a damp paper towel for 30 45 seconds.

This moisture rich reheating method mimics the original steaming process, restoring the "velvety" texture.

If you have leftovers (unlikely, I know!), keep them in the fridge for up to 3 days. They also make a fantastic midnight snack when paired with some The Oh My Goodness Homemade Dark Chocolate Truffles for a different texture of chocolate bliss.

Serving Suggestions for Every Occasion

For a sophisticated dessert, dust your Chocolate Steamed Buns with a light coating of powdered sugar or gold leaf. If you want a salty sweet contrast, serve them alongside The Classic Snap Perfect Salted Chocolate Covered Pretzels to provide a crunch that offsets the soft bun.

Preventing Wrinkled Skin and Deflated Buns

The key is "tempering." When the timer goes off, turn off the heat but do not move the steamer. Slide the lid open just a tiny crack (about 1cm). This allows the internal pressure to equalize with the kitchen atmosphere slowly.

If you rip the lid off immediately, the sudden cold air hits the hot steam, causing the air bubbles in the dough to shrink instantly, leading to that "shriveled" look.

Freezing Uncooked vs. Cooked Chocolate Steamed Buns

I highly recommend freezing these after they have been steamed and cooled. Freezing raw yeast dough can be tricky as the ice crystals can damage the yeast cells over time. Cooked Chocolate Steamed Buns act as a stable "vessel" for the frozen ganache.

When you re-steam them, the center melts perfectly while the bun stays moist.

The Best Ways to Reheat for Maximum Softness

Avoid the oven at all costs; it will turn your bao into a rock. The microwave is okay for a quick fix, but only if you wrap the bun in a wet paper towel to create a mini steam chamber. For the absolute best "just made" experience, use the steamer again.

Even 3 minutes of steam will revitalize the starches and make the Chocolate Steamed Buns as soft as the day you made them.

Elevated Garnishes for a Sophisticated Dessert

Making Chocolate Steamed Buns at home is a rewarding project that combines the precision of baking with the soul of traditional cooking. Once you see that first bun pull apart to reveal a glossy, dark center, you'll never go back to store-bought. Happy steaming!