CHOCOLATE BAO
Steps:
- For the bao starter: In a large mixing bowl, combine the flour, water, sugar and yeast. Let stand until puffed up and has bubbles on the surface, about 20 minutes.
- For the chocolate sauce: In a medium bowl, mix together the chips, butter and vanilla. Place the bowl over a barely simmering saucepan of water and stir until the chocolate has melted. Whisk in the cream until the mixture is smooth. Set aside to cool to room temperature.
- For the chocolate bao: In a large bowl, whisk together both flours, the cocoa powder, sugar, baking powder and salt. Add the flour mixture and oil to the starter and stir together while gradually adding 1/2 cup room temperature water. Stop adding water once the dough has come together enough to knead by hand. Dump the dough onto a lightly-floured surface and knead until you have a smooth, satiny dough, 3 to 4 minutes. Return the dough to the bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until it has doubled in size, about 3 hours.
- Spray a stainless-steel steamer with vegetable oil cooking spray. Use your hands to roll the dough into a long log, about 2 inches wide and 12 inches long. Cut the log into 12 equal pieces. Place a few chocolate chips in the center of each dough piece and stretch the dough around the chips, pinching one end to form a ball. Place the ball seam-side down onto a wax paper square. Continue with the remaining pieces of dough.
- Gently lower the bao in batches into a prepared steamer. Steam for 10 minutes, then carefully remove and let cool under a kitchen towel.
- Serve warm with chocolate sauce for dipping.
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