Chocolate Mexican Bun

Whenever I make Rotiboy, I will reserve part of the dough and make some chocolate Mexican buns for the little ones. The kids love these, although most of the times they seems to be more excited about that crunchy chocolate layer on top, and they always mistaken the butter inside as cheese.

Makes 8 buns

Ingredients

Bread
Tang Zhong Starter Dough

20g bread flour
95 ml water

Bread Dough

200g bread flour
32g caster sugar
3g salt
3g milk powder
3/4 tsp instant yeast
32g egg, beaten
23g whipping cream
20g fresh milk
19g unsalted butter

Filling

56g butter, divided into 8 portions

Toppings

66g butter
66g sugar
56g egg, beaten
58g flour
10g cocoa powder

Cooking Directions
Bread

For Tang Zhong, mix water with bread flour and cook over low heat in a pot.
Stir constantly until it reaches 65 degree celsius or when it thicken (the time when you can see the bottom of the pot when stirring).
Let tang zhong cool to room temperature before use.
Mix all the ingredients under 'bread dough' (including tang zhong) except the butter. Knead until smooth and elastic (around 10 minutes).
Knead in butter until fully incorporated (around 5-10 minutes).
Cover the dough (you can use a clingwrap or pastry cloth; if you have none of these, just put it in a pot and cover with the pot cover) and place it in a warm place to let it undergo the 1st proofing, about 1 hour.
Place the dough onto a clean floured surface. Punch down and divide the dough into 8 portions.

Topping