Delicious combination!
Ingredients | 材料 :
- Yield: 2 loaves by 17x7x7cm Nutella Bread Roll | 兩條 17x7x7cm 花生醬麵包卷
210g Bread flour | 高根麵粉
40g Cake flour | 低根麵粉
18g Honey, approx 1 tablespoon | 蜂蜜，約一湯匙
3g Salt | 鹽
3g Yeast (red label) | 酵母 (紅依士)
160g Warm water (retain 10g and adjust) | 暖水 (留起10g水，需要時用)
(B)
10g Unsalted butter | 無鹽牛油 (室溫，後下)
Steps | 做法 :
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- 基本麵糰搓揉及第一次發酵方法，參照基本麵糰製作。
- 焗爐先以210°C預熱。
- 將發酵完成的麵糰分成2個等份，鬆弛5分鐘。拍成長方形，反轉麵糰，塗上Nutella醬，卷成長倏形，收口向下，放入已塗油的6"方包模內，焗盤中放入一杯熱水，蓋上保鮮紙(或大膠袋內)放溫暖地方，進行最後發酵至8成滿，約30分鐘。
- 包面輕手掃蛋液，放入已預熱的焗爐並調至190°C，烘焗約20~25分鐘取出。
- Basic dough kneading and first fermentation, refer Making Basic Dough.
- Preheat oven to 210°C.
- Divide the fermented dough into 2 portions, let rest for 5 minutes. Pat flat and reserse the dough, spread nutella spread evenly and roll into rod shape. Put in lightly oiled 6-inch mold, make sure the seam is at the bottom of the dough. Put also a glass of hot water on the tray, cover it with plastic wrap (or a large plastic bag) for final fermentation until 80% full, takes about 30 minutes.
- Gently brush the surface with egg glaze. Bake in preheated oven and adjust it to 190°C, bake for about 20~25 minutes. Remove from oven.
