Ingredients for 12 buns:
- 100 g milk tang zhong
- 300 g flour
- 12 g fresh yeast (or 4 g instant dry yeast)
- 50 g egg (about 1 egg)
- 40 g sugar
- 4 g salt
- 80 ml milk
- 30 g butter, at room temperature
Tang zhong milk :
- 20 g flour
- 100 g milk
Combine flour with cold milk, mix well and place over low heat , keep stirring until it begins to thicken (about 1 minute). Remove immediately from heat, do not allow to became too thick. Cover with plastic wrap and allow to cool.
Chocolate shortbread :
- 170 g flour
- 20 g cocoa powder
- 5 g baking powder
145 g sugar
- 75 g butter
- 70 g egg, lightly beaten
- 1 Tbs water
- a pinch of salt
- chocolate chips, to roll the buns
Mix all the dough ingredients, except butter. Let the mixer knead the dough for 10 min and then add the butter. Knead again, then let the dough rise until double in size, 1 hour 1/2.
In the meantime prepare the short-dough.
Cream butter with sugar, add egg and water. At the end add sifted flour, baking powder and cocoa.
Wrap the dough and refrigerate.
When the dough has doubled in size push your fist quickly, but gently into the center of the dough. Then pull edges of the dough to the center. Take dough out of bowl, and place on lightly floured board. Pat dough gently.
If you have time, let the dough rest 10 to 15 minutes after punching down and before shaping. Cover with an inverted bowl and let sit on counter. This relaxes the gluten and makes the dough easier to roll out and shape.
Divide the dough into 50 g pieces. Shape rolls.
Cut the shortbread into 12 pieces.
Sprinkle flour on the table and roll up each shortbread piece in a circle (about 0,3 cm thick).
Place one ball (up side down) in the middle
And wrap up in shortbread; pinch ends together and smooth out or tuck sealed ends under ball.
Roll in chocolate chips and lightly press to coat. Arrange them on a greased pan, or lined with parchment paper. They will quite rise, so let some space.
Cover and let them rise 45 minutes.
Bake at 180°C, 20 minutes.
Cool on a wire rack.