japanese nutella brioche roll ~ highly recommended 日式巧克力榛果酱布里欧修

wasn’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

ingredients (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)

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

– 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