In a bowl, whisk together the dry yeast, 160g of flour, and warm water. The mixture will be quite liquid, which is normal. Cover with a cloth and let it rest for 10-15 minutes.
Add the egg, sugar, salt, vanilla powder, neutral oil, and milk powder to the mixture. Whisk well to combine.
Gradually add the remaining 370g of flour, mixing until a dough ball forms. It is fine if it remains slightly sticky.
Cover the dough with plastic wrap and let it rise for 2 to 2.5 hours until fully doubled in volume.
Turn the dough out onto a floured work surface, gently flatten it, and incorporate the chocolate chips, folding the dough over them.
Shape the dough into a log and divide it into 18 even pieces. Roll each piece into a small, smooth bun.
Place the buns close together in a baking dish, or spread them out on a parchment-lined baking sheet. Cover with a cloth and let them rise for another 30 to 40 minutes.
Mix the egg yolk with the heavy cream and brush this egg wash evenly over the tops of the buns.
Bake in a preheated oven at 165°C (330°F) for 20 to 25 minutes, until golden brown.
Remove from the oven and let cool under a cloth (to help keep them soft) before enjoying.
Cook it hands-free.
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