IMG_9045wasn’t prepared to post this because my rolls are nothing but ugly
but after a bite, i knew i had to share this (once again).. the roll.. so soft.. after all, what can go wrong with a japanese recipe?
the filling (my invention.. wuahaha).. heavenly
原先木有打算上此帖文因面包卷没有最丑。。只有更丑
咬了一口后。。哎呀。。好吃得不行。。毕竟。。日本大师的面包食谱加上不要脸的那个偶自制的内陷,能不大赞么?
再次和大家分享哈
◌⑅⃝*॰ॱᒄᵒᵏⁱ(꜆˘͈ෆ˘͈꜀)ᒄᵒᵏⁱ◌⑅⃝*॰ॱ

IMG_9047ingredients (makes about 7 rolls)

half portion of brioche dough ~ recipe adapted from this post (exclude mushrooms)

filling (following portion for 7 rolls)
48g nutella
20g egg
25g almond meal
desiccated coconut (as approriate. feel free to omit)

IMG_9042食材(可做 7个面包卷)

半份布里欧修面团~食谱请参考此链接(请免去蘑菇)

内陷 (以下食材足够做 7个面包卷)
巧克力榛果酱 48克
全蛋液 20克
杏仁粉 25克
干椰丝 (适量。也可免)

Directions/做法

IMG_9046– prepare brioche per instructions
按照食谱准备布里欧修

– meantime, prepare filling. mix egg into nutella. blend well
制作内陷 ~ 蛋液加入巧克力榛果酱。拌匀

– mix in almond meal. set aside
拌入杏仁粉。搅拌均匀后备用

– after resting brioche dough for 30 mins (i.e. after first proofing), roll out into a 32 x 12cm rectangle sheet
面团静置 30分钟后,擀平成 32 x 12厘米长形面皮

– spread nutella filling onto dough and sprinkle with desiccated coconut. swiss roll dough tightly
抹上内陷,适量撒上干椰丝。将面团紧紧卷起

– slice into 4cm portions and proof for second time
切割成 4厘米等份,进行二次发酵

– bake in preheated oven of 190 degrees for 10 mins, or till internal temperature turns 88 degrees C
送入预热至 190摄氏度烤箱烤约 10分钟,或直到面包内部达到 88摄氏度
IMG_9043

 

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(4) Comments

  • May Law (June 29, 2015)

    我管它是最丑, 还是更丑。。。配上一杯咖啡即是天下无敌了! 呵呵。。

  • Daisy Tang (June 29, 2015)

    卷得那么美,哪里来的丑?
    我看到也忍不住想吃了,请一个吧!

  • Ann Low (June 29, 2015)

    我喜欢!!!

  • 婉婉下午茶 (July 1, 2015)

    哪会丑啊??艺术美❤❤
    我也喜欢!

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