Coconut Chocolate Lava Steamed Buns

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1. 1 Step 1: Mix and kneadPut both flours, the cocoa powder, sugar and yeast in a bowl. Slowly pour in the milk and stir until it looks like flakes. Add the melted coconut oil and knead by hand until the dough is smooth and no longer sticky.
   Knead 7–10 min
2. 2 Step 2: Rest and knock backCover the dough with cling wrap or a damp cloth and rest at room temperature for 5 minutes. Roll it out on the bench into a large rectangle to push out the air bubbles, fold it in three, then roll it out once more.
   Rest 5 min
3. 3 Step 3: Fill and cutChoose one of these two: [Lava buns] For a melting centre: divide the dough into 6–8 pieces and roll each into a circle that is thicker in the middle and thinner at the edge. Put chocolate chips in the centre and pinch the edges together firmly, like a bao. Place seam-side down on baking paper. [Chocolate rolls] For chocolate all the way through: scatter the chocolate chips evenly over the large rectangle and press them in lightly. Roll it up tightly into a log, trim the uneven ends, and cut into 6–8 pieces. Place each on baking paper.
4. 4 Step 4: ProveSpace the buns evenly in the steamer, cover with the lid and leave to prove. They are ready when they are 1.5 times the size and spring back slowly when pressed lightly.
   Prove 40–50 min
5. 5 Step 5: Steam and restStart with cold water over medium-high heat, and start timing once the water boils. When the time is up, turn off the heat straight away — don't lift the lid yet. Leave for 3–5 minutes, open the lid just a crack to let the steam out, then open it fully.
   Steam 12–15 min rest 3–5 min