Nutella Bread / 汤种榛果巧克力酱面包

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Ingredients / 材料:

Method / 做法:

Add dough ingredients (a) and (b) in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix on slow speed for 3 minutes on medium speed until a dough is form. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
Ferment the dough in a lightly greased plastic bag for 1 hour. Leave in a warm place until dough is double in volume. Punch the dough down to release gases produced in the fermenting process. Divide dough into 9 portions, each about 60 grams. Round up and rest for about 10 minutes.
Press the small dough, with the sealing side down, to release the gas. Turn the sealing side up and place 20 grams of nutella in the middle of the dough. Seal the edges of the round to make a bun shape. Place the sealing side down and roll out each into an oval shape. Fold into half and slice the folding part 4 times to obtain a hand pattern. Place them in a baking tray lined with baking paper. Turn each cutting edge over and let rise for about 60 minutes. Brush with egg wash and sprinkle with almond slices. Bake in a preheated 175C/350F oven for about 15 minutes.

面团的（a）+（b），低速揉搓1分钟，改为中速，继续搅拌揉搓3分钟，直到面团成型。接着加入牛油，搅拌大约5分钟，直到面团拉开呈现薄膜状。
把它放到一个抹了油的塑料保鲜袋里，把空气排出，然后打上个结，室温进行首次发酵1小时或是面团膨胀为双倍大。取出面团，排挤出气体，然后匀分割成9份，每份大约60克小面团，滚圆松弛10分钟。
将面团收口朝下，排出气体。翻面后包入20克左右的榛果巧克力酱，收口收紧。将收口朝下后压扁，用擀面杖从中间往上下擀开成椭圆。然后把面团对折，对折处用刀切割4刀后放到铺了烤纸的烤盘上。接着把每瓣面团往上翻起，进行最后60分钟发酵。刷上全蛋液，洒上杏仁片即可入预热175C/350F烤箱烘焙15分钟。

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