Ingredients | 材料 :
- Yield: 2 loaves by 17x7x7cm Nutella Bread Roll | 兩條 17x7x7cm 花生醬麵包卷
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)
10g Unsalted butter | 無鹽牛油 (室溫，後下)
Steps | 做法 :
- Basic dough kneading and first fermentation, please refer to 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.