• Stir together the hot milk and active dry yeast in a small bowl. Making sure the milk temperature is 110 degrees using a thermometer before mixing with yeast.
• Cover with a kitchen towel for fifteen minutes.
• Using a mixer, mix the yeast mixture, and the remaining ingredients together well.
• On a lightly floured surface, place your dough mixture and kneed together well.
• Smooth dough into a ball and place in a large bowl. Place in a warm place covered with a damp cloth for two hours.

For Chocolate Ganache

• First, add the dry ingredients making the cocoa mixture: cocoa powder, sugar and All-purpose flour into a small saucepan. Mix well.
• Second, stir in half of the milk and continue to stir well.
• Then add remaining milk and continue to stir until all mixed together.
• Place saucepan over medium heat and stir consistently so the mixture does not burn.
• Right before mixture begins to boil, turn off heat and pour into bowl through a mesh strainer. Be careful as it will be very hot.
• Refrigerate the chocolate ganache until ready to fill bao buns.

Chocolate steamed buns

• Once the dough is ready, divide it into equal portions making each into a small dough ball.
• Flatten them out and pinch the sides of the dough making little boats.
• In the middle of the dough circle, fill with about one tablespoon of chocolate ganache. Pinch together around all sides of the dough to seal.
• Steam the chocolate ganache filled bao dough over water for approximately fifteen minutes. Placing them 2-3 inches apart. Be sure the lid is sealed completely. I used a pot on the stove with a lid, and a heat proof bowl with holes. You could also use a bamboo steamer. The chocolate buns will come out a little bigger than their original size.