Activate the yeast in 30℃ warm water. Add the powder ingredients, sugar and salt to a bowl and mix.
Make a well in the middle of the dry ingredients and add the yeast mixture with the milk and egg mixture. Mix well until the dough forms a ball (don't add the butter yet).
Turn out onto a work surface and knead for a minute until smooth. To knead, pound the dough with the heel of your hand, fold it in half, turn and repeat.
Once the dough is smooth, add the butter and knead as you did in Step 4. (The dough will be sticky, but keep at it without resorting to dusting the counter).
Pour warm water (30℃) to a large bowl. Put the bowl with the dough on top, cover with plastic wrap and proof for 90 minutes until doubled in size (you could also use a bread maker up to this step).
Separate into 20 portions and roll into balls. Cover with a moistened cloth and let rest for 20 minutes.
Turn the dough seal up and roll out with a rolling pin. Place 4 g of chocolate on the top half and roll the dough upwards from the bottom. Once rolled, stretch to about 14-15 cm in length.
If you're using the proofing setting on your oven, add hot water to the baking pan for the bottom rack of the oven to prevent the dough from drying out. Prove for 20 minutes and the dough should rise a little.
Bake for 10 minutes in oven preheated to 170°C.
In this version, I didn't add chocolate chips but coated them with melted chocolate after baking to make Chocolate Sticks.
The reason we add chocolate to only the top half in Step 8 is so that it's closer to the surface of the breadstick and can be seen easily.
Story Behind this Recipe
I was trying to make a homemade version of my nephew's favourite store-bought snack. I think I've almost replicated it, except for the size.
This is a very soft dough, so it's a bit hard to handle, but it will become smooth after a good bit of kneading.