The Nerdie Baker

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 an 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.