Chocolate Roll Bread (Easy Shaping)

1. 1

   Make the bread dough and allow it to proof for the first time (until it's double in size).

2. 2

   After the first proofing, divide the dough into 12 portions.

3. 3

   Roll them up and allow them to rest (about 15 minutes).

4. 4

   Press gently to deflate the dough, and roll out with a rolling pin.

5. 5

   (Roll it out to a width slightly larger than that of the chocolate bar.)

6. 6

   Make slits with a scraper.

7. 7

   (To make evenly spaced slits, make a slit in the centre first, then make slits on both sides.)

8. 8

   Pinch the rolled end closed.

9. 9

   It'll look like this.

10. 10

    Let the dough proof for the final time (for 30 minutes or more) until the dough increases to 1.5 times its original size (at 40C using the proofing function of the oven, or at room temperature in summer).

11. 11

    Brush milk (egg) on top of the dough, and bake in a preheated oven at 180C for 13 to 15 minutes.

12. 12

    When you brush milk (egg) on the dough, try not to cover the slits.

13. 13

    This will help the slits to open up nicely.

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