Hazelnut Butter Christmas Tree Twisted Roll

Hazelnut Butter Christmas Tree Twisted Roll

1. First, all the ingredients (except hazelnut paste) are kneaded into dough in the traditional way of spreading bread. Friends who need to revisit the "hand kneading bread" can refer to the past recipe: Scallion Pork Floss Toast

2. Divide into three equal parts

3. Take one of the dough balls and roll them into a triangle shape with your hands as much as possible.

4. Then use a rolling pin to roll as much as possible into an isosceles triangle with an apex angle of less than 30 degrees.

5. Then spread half of the chocolate hazelnut paste on the dough to form a tree shape. If the chocolate hazelnut paste is too viscous, it can be softened by heating it in water to make it easier to spread.

6. Finally transfer to baking paper/silicone mat.

7. Take the second dough, roll it out a little bit bigger than the first dough in the same way, and then spread it on the first dough. (In the following two steps, there is a GIF animation display in the original official account) Then by comparing the coverage area of the first layer of Christmas tree, first use a toothpick to mark the surface of the second layer. Finally, according to the signs, paint a tree shape of similar shape and size on the second layer.

8. The practice of the third layer completely followed the previous practice of the second layer. After selecting the standard point, use a ruler or a straight bakeware to press out the shape of a tree on the surface of the third layer.

9. After confirming that the shape of the tree is a symmetrical figure, the dough can be cut.

10. After the edge is cut, a trunk with a width of about 2 cm is cut symmetrically on both sides according to the width of the trunk.

11. After cutting, twist each tree trunk in one direction to form flowers.

12. Put it into the fermenter in a place where the temperature is higher for the last fermentation, and the time is about 30 minutes. Before entering the oven, brush a thin layer of egg white on the surface, and then put it in a preheated 180C/350F oven and bake for 18-22 minutes. The surface can be taken out when the surface is browned.

13. While it is hot, brush a thin layer of sugar water on the surface of the bread, and then sprinkle with white sesame seeds according to personal preference. Then cover the bread with tin foil/baking paper until it cools completely.

14. Appreciate the finished product

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Tips:

The cut leftovers can be smeared with the remaining hazelnut paste, twisted into small twists, and baked in the oven.