Saturday, February 6, 2016

Chocolate Bao

Nod if you like to eat anything that's stuffed... stuffed pizza (a.k.a calzone), stuffed croissants (a.k.a chocolate croissants), and fruity hand pie like my apple hand pie. See, all stuffed foods are fun to eat.

I posted steamed bao recipe about two years ago, and let me tell you. I've been having a lot of fun stuffed the bao with savory and sweet you-name-it-I'll-stuff-it items.

After teaching Grandpa how to make the bao dough, he decided to stuff the bao with something sweeter like chocolate and sweet taro root butter (that he magically cooked up one day).

I've steamed and baked the chocolate bao too many times, and my kids always ask for more. To no surprise, Camden asked Grandpa to stream some more chocolate bao. And he did... for lunch. For this Chinese New Year or Valentine's day, how about steaming these chocolate bao for someone special.

Chocolate Bao
makes 15 (2 to 2.5 oz. each)

1 my bao dough recipe
15 teaspoons semi-sweet or dark chocolate
  1. Make the bao dough according to my recipe's instruction.
  2. Cut out fifteen 1-inch square parchment papers.
  3. Place a steamer One the dough is ready, divide them into 15 equal parts.
  4. For each dough ball, roll it out into a small round.
  5. Place a teaspoon of semi-sweet chocolates.
  6. Gather up the edges of the dough and pitch to seal. TIP: When making more than one flavor, add a chocolate chunk on the top of the bun to label the filling.
  7. Place the dough seam side down on a prepared parchment paper and place it in the steamer.
  8. Steam the dough for 12 minutes. NOTE: Start the clock when the steam is visible.  
  9. Serve the bao warm. Keep them in the steamer to keep warm. 
STORING: Keep these chocolate bao in a container in the fridge for up to 5 days. Reheat by microwaving it for 15 seconds or steam it until warm.

Allergy Info: This chocolate bao recipe is free from or can be made without dairy, egg, corn, legumes (soy and peanuts), nuts, and fish. 

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