cobweb sandwich brioche 网纹夹心布里欧修

“translate die me”… head spinning from translating the first 2 chinese characters
翻译死我啦。。咋翻译呀这英语？

ingredients (8 inch round cake pan)

dough
240g bread flour
60g cake flour
5g instant dry yeast
24g sugar
5g salt
30g egg (beat 1 egg yolk and 1 egg together. weigh out 30g and keep the rest for egg wash)
180g full cream milk
45g unsalted butter

filling
nutella
1 small box of coco pop (i will omit in future)
* fill free to use any jam as filling

食材（8寸圆形蛋糕模）

面团
面包粉 240克
蛋糕粉 60克
即溶干酵母 5克
糖 24克
盐 5克
蛋液 30克（将 一颗蛋黄和一颗鸡蛋打散后，称出 30克。剩余的留着刷面包用）
全脂奶 180克
无盐黄油 45克

内陷
巧克力榛果酱
可可圈 1小盒 (下回不加~ 口感不是很好)
＊您也可随意用其他口味儿果酱

Directions/做法

– mix all dough ingredients (except butter) together and knead into a dough. incorporate butter, and knead till window pane stage
面团食材（除黄油）混合。和面后加入黄油，搓揉至拓展状

– leave to proof till double in size
面团发酵至双倍大

– punch dough down
面团排气

cut out a piece of 95g dough, and divide the remaining dough into 3 equal portions c. 159.5g each
allow dough to rest for 30 mins
面团分割出一份 95克面团。剩余面团分割成 3等份，约 159.5克一份
静置 30分钟

take a portion of big dough and roll into a 20cm disc on top of a piece of parchment paper
取一份大份面团，在烘焙纸上将其擀成直径 20厘米的面皮

spread nutella/coco pop (or jam) on top, leaving a 1cm circumference without filling
抹上巧克力榛果酱并撒上可可圈（或心意的果酱）。面皮边缘预留 1厘米不上内陷

roll another portion of big dough into a 20cm disc, and place on top of the above
将另一份大份面团擀成 20厘米面皮，摆放在以上面团

once again, spread filling
再次抹上馅料

roll out the last portion of big dough into a flat disc and cover the above 2 layers
将最后一份大面团擀成 20厘米面皮再覆盖到以上的面团

finally, take the 95g dough and roll into an oval shape
最后，将 95克面团擀成椭圆形

cut through oval dough disc with a lattice cutter
运用拉网刀将面皮割开

stretch lattice dough apart and place lightly onto of the above shaped dough
remember, don’t wrap dough too tightly with the lattice dough as the proofing and baking process will break the lattice
allow to proof till double in size
将网纹面皮展开、轻轻裹到之前整形的面团
记得，不可裹得太紧～要不让面团在发酵和烘焙后会将网纹撕开
发酵至双倍大

brush top of dough with 2 layers of egg wash
bake in preheated oven of 180 degrees C for about 40 mins
or till internal temperature of bread reads 88 degrees C ( I tented the bread at 17th minute of baking as the top has browned satisfactorily)
面团顶部刷上两层蛋液
送入预热至 180摄氏度烤箱烤 40分钟或直到面包内部温度达到 88摄氏度 （面包烤了 17分钟后，因对上色满意，所以用锡纸盖上）