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1
Chill the chocolate right up until just before you use it, and grease the pan with some oil or fat.
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2
Or line with parchment paper.
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3
I always fail at taking it out of the pan, so I gave up and started covering it with paper after a certain point.
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4
1~2 minutes before the chocolate is done kneading, or 1 minute after kneading, take it out of the bread maker and mix by hand~, roll it up again, return to the bread maker,and it shouldn't melt so easily.
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5
After the dough is done~, divide into 8 equal portions and bench for 15 minutes.
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6
After benching, roll to back up nicely, place into a tea pan, and let sit for the 2nd rising.
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7
Sift with bread flour through a tea strainer (not listed), bake on the bottom rack of the oven at 180C for 10 minutes.
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8
Then cover with aluminum foil and bake for an additional 20 minutes.
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9
After baking, drop the entire pan from a height of about 20cm to remove the hot air Once it has cooled, remove it from the mold ~and it is done.
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10
The chocolate chips taste so delicious in the fluffy and chewy bread when you bite off a piece!
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11
You can make chewy bread rolls if you bake them without placing them into the pan.
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12
Bake at 180C for 15 minutes.
