Steamed chocolate bao with ‘rescued’ croissant

Instructions

1. Combine the flour, cornflour, sugar, cocoa powder, croissants and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add the milk and mix on slow speed until combined. Add the oil and continue to mix on slow speed until the dough is smooth and shiny.
2. Transfer to an oiled bowl, cover with plastic wrap and allow to rest for 1 hour.
3. Once rested, transfer the dough to a floured benchtop and roll into a rectangle 3 mm (⅛ in) thick. Cut into long strips and cut a slit in the centre of each strip, leaving the ends intact. Roll up each strip into two connected spirals. With two chopsticks press down lengthways on the spirals, allowing the layers to open up. Press the sides of the dough inwards with the chopsticks just under the top layers to form rainbow shapes.
4. From a piece of baking paper, cut circles that are slightly larger than a bun.
5. Next, steam the buns. You can do this with a double boiler, or in the oven if you have a combi oven.
6. For a double boiler, place one pot with holes in the base inside another pot filled halfway with water and bring to a strong simmer over a medium-high heat. Place the bao on the baking paper circles and add them to the top pot (work in batches if necessary to avoid overcrowding the steamer). Cover, and steam for 20 minutes, or until fluffy. If you’re using a combi oven, place the bao on the baking paper circles and place on a perforated tray. Steam for 20 minutes at 100 per cent humidity, or until fluffy.