Nutella Bread Roll | 朱古力麵包卷

Delicious combination!

Nutella Bread Roll 朱古力麵包卷 自家烘焙 食譜 home baking recipes


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)
  10g  Unsalted butter | 無鹽牛油 (室溫,後下)


Steps | 做法 :

Nutella Bread Roll 朱古力麵包卷 自家烘焙 食譜 home baking recipes Nutella Bread Roll 朱古力麵包卷 自家烘焙 食譜 home baking recipes

  1. 基本麵糰搓揉及第一次發酵方法,參照基本麵糰製作
  2. 焗爐先以210°C預熱。
  3. 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
  4. 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。
  1. Basic dough kneading and first fermentation, please refer to Making Basic Dough.
  2. Preheat oven to 210°C.
  3. 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. 
  4. 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.




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