Nutella Bread +Hazelnut Chocolate Muffins / 榛子巧克力麦芬
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150克 牛油
小撮食盐
100克 砂糖
1小勺 香草精
1/3小勺 肉桂粉
3粒 鸡蛋
150克 中筋粉
1大勺 烤粉
100克 榛子粉
1包/75克 滴状巧克力
150 g Butter
Pinch of salt
100 g Sugar
1 tsp Vanilla essence
1/3 tsp Cinnamon powder
3 pcs Eggs
150 g All-purpose flour
1 tbsp Baking powder
100 g Ground hazelnut
1 package / 75 g Chocolate droplets
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1. 牛油，盐和砂糖打发。加入香草精和鸡蛋搅打均匀。鸡蛋要一个一个加入，每加入一个打匀后才继续添加。
Beat butter with salt and sugar until light and fluffy. Add vanilla essence and eggs one at a time. Beat until combined after each addition.
2. 加入过筛后的面粉，肉桂粉，烤粉和榛子粉拌匀即可。最后加入巧克力拌匀。
Add in the sifted flour, cinnamon, baking powder and hazelnut powder into the butter mixture. Then add in chocolate drops and mix.
3. 勺入10个麦芬杯入预热175C/350F烘焙25-30分钟左右。
Scoop evenly into 10 muffin cups and bake in a preheated 175C/350F for about 25-30 minutes.
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Nutella Bread / 汤种榛果巧克力酱面包
这个面包的面团和之前做过的*汤种汉堡面包/Burger Home Style*用的面团一样的，所以我就不重复面团步骤了。感兴趣的朋友可以参照这个帖子。http://schneiderchen.de/forum/viewtopic.php?t=50
a: 285克 高筋粉，42克 糖，1/2小勺 盐，6克 干酵母
b: 30克 全蛋，85毫升 温水，84克 汤种
c: 22克 黄油
d: 180克 巧克力榛子酱， 适量杏仁片
Nutella Bread
a: 285 g Bread flour, 42 g Sugar, ½ tsp Salt, 6 g Instant dry yeast
b: 30 g Whole Egg, 85 ml Warm milk, 84 g Water Roux Starter
c: 22 g Butter
d: 180 g Nutella, Some almond slices
1. 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。
Add dough ingredients (a) and (b) in a mixing bowl. Mix with dough hook at slow speedfor 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.
2. 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。
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.
3. 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。
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.
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http://i10.tinypic.com/4480p4o.jpg 第一次Angie的沙发，HOHO!!! 最爱吃甜食了！每次看到lz的pp都到处留口水:(:(:mad: 太厉害了，你做的东西怎么都那么好//////羡慕哦 原帖由 懒虫爱糟糕 于 2006-9-27 13:23 发表
第一次Angie的沙发，HOHO!!!
欢迎欢迎呀。。。。。:) 原帖由 娇贝儿 于 2006-9-27 13:54 发表
太厉害了，你做的东西怎么都那么好//////羡慕哦
你很少做甜食吧？多做几次就上手了。。。 $送花$$送花$$送花$ 原帖由 angelinatan_cn 于 2006-9-27 13:58 发表
你很少做甜食吧？多做几次就上手了。。。
做过不少，但是觉得你做的比我“正版”多了。。。。
$高$。。。。。。。。味道肯定很好，
ps。给我一个尝尝咯$害羞$ 一看是Muffin，我还很自信，恩，这个我搞得定。再往下看，:(，自信心又全无了。
上海有个Bread Talk，连锁面包店，生意哈好，也没你做得好看好吃。