花生榛子酱面包 (Nutella Bun)

为了消掉那天做了肉桂卷所剩的汤种，

安迪做了这软，香，美味可口的花生榛子酱面包 。

Just to get rid of the remaining tangzhong from the Cinnamon Roll recipe, I decided to make this soft and aromatic Nutella Bun.

 偶尔看到一些面包篮的照片，

里边装着各式各款的面包造型，很是动人。

今天我也借用不同模子的方便，

也给安家做了一篮赏心悦目的面包篮。

 I remember seeing pictures of bread baskets, where the baskets are filled with variety shape of bread . So I thought, why not give it a try?

叶子，星星，满分，面包。。。。。

你喜欢哪个？

Leaf-shaped, star-shaped, muffin-shaped, regular bun
-shaped...... Which one do you prefer?

花生榛子酱面包

65度汤种：
1。 在125g水中， 加入高筋面粉25g, 搅拌均匀。
2。 放到瓦斯卢上加热， 需不断搅拌， 防锅底烧焦。
3。面糊加热至65度离火（面糊在搅拌时， 会有纹路出现的状态）。
4。在面糊表面贴上一层保鲜膜， 降温后使用或放入冰箱隔天取出使用。

*多出的汤种可以收入冰箱内，保存数天。


主面团：
(A) 200g高筋面粉, 50g 低筋面粉，20g奶粉, 35g细糖, 3g 盐, 4g即溶酵母

(B) 25g 蛋, 75g - 85g水, 90g汤种（水应视面粉吸水量而定，不要一次过加入所有的水，可保留10克水，若面团太干则再少量加入）

(C) 20g 无盐奶油

内馅: 150g Nutella花生 榛子酱

装饰: 少许的黑芝麻

做法：
1。把A和B的材料倒入搅拌盆中, 先以慢速搅拌。

2。成团后， 转成中速继续搅拌。

3。当面团拌打至有筋性时， 才加入C料， 用慢速搅拌， 再转中速。搅拌至可拉开薄膜的阶段。

4。取出面团，放入已经抹油的大碗中， 让它发酵约40分钟或双倍大,把面团取出， 排气。 分割成10等份，将面团擀成圆形，包上Nutella花生榛子酱,排放在烤盘上，进行最后发酵，约30分。

5。当最后发酵完毕，面包扫上蛋液，用擀面棍将黑芝麻沾在面包中间，然后 放入预热180°C的烤箱， 烤20分钟。


Nutella Bun
65°C Tangzhong：
1. Mix 25g of bread flour evenly in 125g of water.
2. Heat in a pot over low flame. Stir continuously to avoid burning.
3. Remove from heat once the tangzhong has reached a temperature of 65°C (The dough would be thick enough that when stirred, the surface creases).
4. Cover the tangzhong with a cloth or cling wrap. Either use it after it has cooled or refrigerate it to be used on the next day.
 

*Extra tangzhong can be stored in the fridge for a few days.


Dough：
(A) 200g bread flour, 50g cake flour, 20g milk powder, 35g castor sugar, 3g salt, 4g instant yeast

(B) 25g egg, 75g - 85g water, 90g tangzhong   *（The amount of water needed depends on the type of flour used. Don't pour in all the water, but keep about 10g and add it only if the dough is too dry.）

(C) 20g unsalted butter
 
Filling: 150g Nutella
Decorations: Some black sesame seeds

Method:
1. Mix ingredients (A) and (B) using slow speed.

2. Use medium speed when (1) has formed a dough.

3. Add in (C) when after the dough has become elastic. Knead using slow speed, then slowly increase to medium speed. Knead until the dough is soft and pliable.

4. Place the dough into a well-greased bowl and rest for 40 minutes, or until it has doubled in size. Punch down the dough, then divide it into 10 small balls. Wrap some Nutella with the dough and place arrange the dough on a tray. Allow to rest for another 30 minutes.


5. Brush the dough with egg, then use a rolling pin to press some sesame seeds on top. Bake in a preheated oven at 180°C for 20 minutes.

 面包体松软，搭上浓郁的花生榛子酱，

又有烤香的黑芝麻加持，

好吃！ 

The soft texture of the bun is accompanied by the rich aroma of the Nutella and roasted black sesame seeds. Wonderful!

@@@@@ Enjoy ! @@@@@

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from The Domestic Goddess Wannabe