Chocolate Buns

1: Mix tangzhong ingredients in a small saucepan. Heat over stovetop, stir continuously until a roux is formed. Set aside to cool.

2: In a stand mixer with the dough hook, add in all ingredients + tangzhong, except butter and chocolate. Mix until the dough comes together. Add in melted chocolate and butter and knead until pass window pane test, about 15 mins at medium speed.

3: Shape the dough into a round ball, place it in a bowl, cover and proof for about 1hr at room temp or until double in size.

4: Once proofed, divide dough into 9 pieces. Flatten each of them, fill in some chocolate chips. Wrap and shape into round balls. Place them in a 8x8 inch pan lined with parchment paper. Cover and proof the 2nd time until almost double in size, about 1hr at room temp.

5: Preheat oven to 350F. Mix the cross mixture and add into a piping bag. Pipe the cross over the dough.

6: Bake for 25-30mins or until golden brown. Brush with simple syrup immediately after baking.