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1
For the bao starter: In a large mixing bowl, combine the flour, water, sugar and yeast.
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2
Let stand until puffed up and has bubbles on the surface, about 20 minutes.
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3
For the chocolate sauce: In a medium bowl, mix together the chips, butter and vanilla.
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4
Place the bowl over a barely simmering saucepan of water and stir until the chocolate has melted.
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5
Whisk in the cream until the mixture is smooth.
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6
Set aside to cool to room temperature.
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7
For the chocolate bao: In a large bowl, whisk together both flours, the cocoa powder, sugar, baking powder and salt.
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8
Add the flour mixture and oil to the starter and stir together while gradually adding 1/2 cup room temperature water.
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9
Stop adding water once the dough has come together enough to knead by hand.
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10
Dump the dough onto a lightly-floured surface and knead until you have a smooth, satiny dough, 3 to 4 minutes.
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11
Return the dough to the bowl and cover tightly with plastic wrap.
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12
Let the dough rise in a warm place until it has doubled in size, about 3 hours.
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13
Spray a stainless-steel steamer with vegetable oil cooking spray.
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14
Use your hands to roll the dough into a long log, about 2 inches wide and 12 inches long.
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15
Cut the log into 12 equal pieces.
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16
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.
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17
Place the ball seam-side down onto a wax paper square.
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18
Continue with the remaining pieces of dough.
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19
Gently lower the bao in batches into a prepared steamer.
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20
Steam for 10 minutes, then carefully remove and let cool under a kitchen towel.
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21
Serve warm with chocolate sauce for dipping.
