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Before you jump to Chocolate Roll Bread (Easy Shaping) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Cash.

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Even though it may not taste as good, cooking food in the microwave as an alternative to in the oven will save you a packet of money. Perhaps the realization that an oven utilizes 75% more energy will encourage you to use the microwave more. Countertop appliances will certainly boil water or steam vegetables more rapidly than your stove, and use a lot less electricity. Many men and women incorrectly believe that doing the dishes by hand uses less energy than a dishwasher. Especially if you ensure that the dishwasher is full before starting a cycle. By cool drying or even air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.

As you can see, there are lots of little things that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living is not really that tough. A lot of it really is merely making use of common sense.

We hope you got insight from reading it, now let’s go back to chocolate roll bread (easy shaping) recipe. To make chocolate roll bread (easy shaping) you only need 6 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Chocolate Roll Bread (Easy Shaping):

1. Get You can use any of the following bread dough.
2. Provide 1 ・Basic Bread Dough (Sweet bread dough with butter)
3. Use 1 ・Super Rich Bread Dough
4. You need 1 ・Chewy Bread Dough with Rice Flour
5. You need 2 Chocolate bars
6. Provide 1 dash Milk or egg (for milk wash or egg wash)

Instructions to make Chocolate Roll Bread (Easy Shaping):

1. Make the bread dough and allow it to proof for the first time (until it's double in size).
2. After the first proofing, divide the dough into 12 portions. Roll them up and allow them to rest (about 15 minutes).
3. Press gently to deflate the dough, and roll out with a rolling pin. (Roll it out to a width slightly larger than that of the chocolate bar.)
4. Make slits with a scraper. (To make evenly spaced slits, make a slit in the centre first, then make slits on both sides.)
5. Pinch the rolled end closed.
6. It'll look like this.
7. 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 40℃ using the proofing function of the oven, or at room temperature in summer).
8. Brush milk (egg) on top of the dough, and bake in a preheated oven at 180℃ for 13 to 15 minutes.
9. When you brush milk (egg) on the dough, try not to cover the slits. This will help the slits to open up nicely.

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