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1
Mix half of the flour, yeast, sugar, and milk with a spatula.
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2
Add the remaining flour, salt, and butter to Step 1, and mix in the center of the bowl until the powder disappears.
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3
Place Step 2 on top of a board, and knead while stretching it against a flat surface.
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4
Knead well.
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5
Knead with both hands once it rolls into a lump so that it doesn't dry out.
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6
After it has become smooth from kneading, wrap in plastic wrap, cover with a wet towel, and let it rise once at 40C for 25~35 minutes.
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7
Poke the dough with a floured finger, divide into 6 equal portions if it is ok, and roll into smooth balls.
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8
Let sit for 10 minutes.
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9
Shape it.
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10
Lay the dough on a flat surface, the closed edges on top, press out the gas by hand, and sprinkle chocolate chips.
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11
Roll it up from the front, and stick the dough edges together firmly at the overlap.
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12
Stretch out Step 9 flatly by hand, and cut 5 notches with a bench scraper.
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13
Roll up from the left, and firmly secure the ends of the dough together.
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14
Coat the mold well with butter, place the dough from Step 11 with the seam facing the center into the mold, cover with plastic wrap, then with a wet cloth, and ferment again for 20~30 minutes.
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15
When dough has fermented all the way to the top of the mold, bake for 14~18 minutes in an oven preheated to 180C.
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16
Let cool, sprinkle powdered sugar sifted through a tea strainer, and it is done.
