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For the Tangzhong (water roux):

• In a tiny pan, combine water and flour and whisk.
• Place it over low heat on the stove and keep whisking with a spatula, until you get a thick gel-consistency mixture (if you have a thermometer, wait until it reaches 65°C - 150°F)
• Pour it on a plate, cover with plastic wrap and let it cool.

For the buns:

• In your stand mixer's bowl, add flour, sugar, salt and activate at low speed (using the flat beater). After a few seconds, add dry yeast and warm milk (ideally at 35-40° C / 95°-104°F).
• Add half of the egg (slightly beaten), powdered milk, cooled-down water roux, and let everything incorporate.
• Add the butter (softened), change attachment with dough hook and let knead for about 10/15 minutes (or until gluten network has developed - read the post to know how)
• NOW add the chocolate chips and let incorporate just a few seconds (otherwise they'll melt).
• Place the dough into a slightly greased bowl, then cover with plastic wrap, and let it rise for 1.5 hours in a warm place.
• After the dough has doubled, gently press it to degas it.
• Divide it into 10 equal pieces and roll them into balls (pay attention not to handle them for too long otherwise chocolate will melt).
• Place them on 2 separate baking trays (so they have "room" to rise), cover with plastic wrap and let rise for about 1 hour.
• Preheat the oven at 180°C (350°F).
• Make egg wash by combining remaining egg and milk, when buns are doubled brush them.
• Bake for about 14 minutes.
• As soon as you take them out of the oven, brush with more milk so they become softer.
• Let cool down onto a cooling rack.