Mix flour and milk.

Whisk until you get a lump free mixture.

Keep it on stove and keep on stirring until the mixture turns into a clumpy dough.

Remove from flame, pour the tangzhong into a bowl and cover with cling wrap.

The cling wrap should touch the surface of the tangzhong prepared.

Allow it to cool.

In a bowl add flour, salt, sugar and yeast.

Make a well in the centre and add the prepared tangzhong.

Add water and make a soft sticky dough.

Add butter and knead until incorporated.

Take the dough to the counter and knead continuously for 10 minutes.

The dough should pass the window pane test.

Roll the dough into a ball.

Grease a bowl with oil, place the dough into it and slightly rotate to coat the dough with oil.

Cover with cling wrap and set it aside for 1 hour.

Once the dough is double, transfer to counter and press.

Preheat oven to 200°C.

Dust with flour and roll out each ball into a thin disc.

Apply butter all over the rectangle.

Sprinkle chocolate and sugar evenly.

Starting from the longest side, roll it into a log.

Grease a baking tray with butter and place the log on it.

Using a scissors, cut out 3/4th of the log into 1" thick slices and arrange them as leaves. Take a look at the video to know about the shaping.

Apply milk wash all over the bread.

Bake in a preheated oven to 25-30 minutes or until the top is nicely brown.

Remove from oven and serve the roll warm.