Chocolate Xiao Long Bao

Appliances Used

Chocolate Xiao Long Bao

INGREDIENTS

Wrapper

  • 2 cups all purpose flour, plus more for dusting
  • 1 cup boiling water
  • 1 tbsp & 1 tsp oil

Chocolate filling

  • 80 g dark chocolate, 64%
  • 80 g milk chocolate, 47%
  • 100 ml milk

PREPARATION

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  1. Put flour in a bowl. Make a well in the middle and pour in boiling water and oil.
  2. Mix with a fork until flour is moistened.
  3. Transfer to a floured surface and knead for 7-10 minutes or until the dough is smooth.
  4. Allow to rest for 30 minutes.
  5. Roll into logs with 1-inch diameter. Cut into ¾ inch pieces.
  6. Flatten and roll out into a circle about 3 inches diameter.
  7. Make sure to cover the dough with a towel at all times to prevent it from drying.

Chocolate filling

  1. Simmer milk in a heavy bottom saucepot.
  2. Fold in the hot milk in a bowl with the chocolates. Stir until well until smooth and well combined.
  3. Place inside the chiller to set completely.

Assembly and cooking

  1. Fill a piece of rolled dough with a tablespoon of chocolate filling.
  2. Lift the edges and seal in a circular motion with pleats. After sealing, pinch the top part to seal in all the pleats.
  3. Repeat with the rest of the ingredients and place on a pan.
  4. Store in the freezer for at least 30 minutes before steaming to make it firm.
  5. Steam for 10 to 12 minutes or until cooked. Serve hot.
Chocolate Xiao Long Bao

Miko Aspiras is a multi-awarded Filipino pastry chef and the genius behind Scout’s Honor, Poison, and Le Petit Souffle. He was a Philippine Tatler T. Dining’s Best Pastry Chef in 2018 and part of Forbes Asia’s 2018 30 Under 30 list. His passion and creativity resulted in numerous iconic desserts – from his layered cakes to the Basque burnt cheesecake.