Chocolate Rolls
1.
Put all the ingredients except butter into the bread bucket and knead until the gluten spreads and the surface is smooth. Add butter and knead until the expansion stage, ferment to double the size.
2.
Take out from the bread bucket and knead well to exhaust.
3.
Divide into 10 equal portions, cover with plastic wrap and relax for 10 minutes.
4.
Melt the chocolate chunks in water and set aside.
5.
Use both hands to knead the dough into large to small sticks and let it rest for 5-10 minutes.
6.
Use a rolling pin to roll it into a triangle shape, about 30 cm long.
7.
Spread chocolate sauce.
8.
Start from the big end and roll it up gently.
9.
After rolling, put the end down into the baking tray, cover with plastic wrap and ferment again for about 30 minutes.
10.
When the volume becomes 1.5 to 2 times, take out the surface and evenly brush with egg liquid and sprinkle with black sesame seeds.
11.
Put it in the penultimate level of the oven, preheat at 180 degrees and bake for about 18 minutes.
12.
Finished picture.
Tips:
1. When rolling the three small shapes of this bread, gently pull it while rolling, so that it is easy to shape.
2. When rolling, don't roll it too tightly, just roll it over naturally, so that the baked bread can take shape.
