Place butter for the butter fold-in sheet into a plastic bag.

Roll the butter into a 10 x 18 cm rectangle and chill in the fridge.

Combine bread flour, cake flour, sugar, salt, unsalted butter (15g), 1/2 egg, and milk (totaling 100ml) in a bread maker case, excluding dry yeast.

Add dry yeast to the yeast compartment of the bread maker and start the 'bread dough' course.

After the first proofing, shape the dough into a ball.

Cover the dough with cling film and chill in the fridge for 30 minutes.

Roll out the chilled dough into a 20 x 20cm square.

Place the chilled butter rectangle from Step 1 in the middle of the dough square.

Fold both sides of the dough over the butter to meet in the center, and tightly seal the seam.

Tightly seal the top and bottom ends of the dough as well to prevent air from entering.

If any air remains inside, poke it with a toothpick to remove.

Rotate the dough 90 degrees and roll it out slowly into a 20 x 40cm rectangle with a rolling pin.

Fold the dough into thirds, wrap it with cling film, and chill in the fridge for 15 minutes.

Repeat the rolling, folding, and chilling process two more times (3 times in total).

Roll out the dough into a 23 x 45 cm rectangle.

Trim the edges of the dough rectangle and cut out 9 smaller rectangles (7.5 x 14 cm).

Place 1 stick of chocolate on each dough rectangle.

Fold the dough over once, and place another stick of chocolate on top.

Fold the dough over again, tuck in the end, and gently press down.

Arrange the pastries on a baking tray, spray them with water, and gently cover with cling film for the second proofing.

Leave the pastries in a warm place for 40-60 minutes to allow them to double in size.

When the pastries have doubled, brush beaten egg on top.

Bake the pastries in a preheated oven at 200C for 15 minutes, until golden brown.

Serve the chocolate danish pastries and enjoy!