Pumpkin Nutella Swiss Roll

This Swiss roll consists of a tray of pumpkin chiffon, which is rolled up and spread with Nutella. You can't really go wrong with Nutella.

Nutella is like peanut butter, except better. It is a chocolate-hazelnut spread great for bread, fruit, crackers, and or Anything!

It was first created in 1940 by the Ferrero company, now famous for their Ferrero Rocher chocolates.

The hazelnuts were used originally as a filler because during Nutella’s first production, cocoa was difficult to come by. Nutella was first manufactured in loaves, which then could be sliced and spread on bread to make sandwiches. The spread was first called “Supecrema gianduja,” but then it was named Nutella in 1964.

60 g German #405 flourangiesrecipesr 60 g Finely ground almondangiesrecipes 2 g Baking powder 20 g Caramel syrupangiesrecipes 70 g Milk 70 g Safflower oil 120 g Pumpkin pureeangiesrecipes, roasted and pureed

4 Eggs 60 g Caster sugar Pinch of salt 1/3 tsp Lemon juice 80 g Nutella angiesrecipes

1. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 190C/375F. Sift flour, ground almond and baking powder together in a mixing bowl. In another bowl, whip together the caramelized sugar syrup, milk, and safflower oil until the mixture is emulsified Add in pumpkin puree and flour mixture, and mix until just combined. Add in egg yolks and fold until smooth.
   
   
2. Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then carefully fold in remaining whites.
   
   
3. Pour the cake batter into the prepared baking tray and spread the surface even. Bake for 15 minutes. Remove, cool briefly, and invert the cake onto a new parchment paper. Carefully peel off the baking paper and trim the edges of cake. Spread the surface with nutella and roll it up. Chill for about 1 hour and slice.

Nutella Bread

A Tangzhong starter / Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

285 g German #550 flourangiesrecipes 42 g Sugar 1/2 tsp Salt 6 g Instant dry yeastangiesrecipes

30 g Whole Egg 85 ml Warm milk 84 g Tangzhong Starter 22 g Butter 180 g Nutellaangiesrecipes Some almond slices

1. 
   
   Place flour, sugar, salt and instant yeast in the mixing bowl, add in milk, and the starter. Mix with dough hook at slow speed for 1 minute. Increase the speed to medium, and continue to mix for 3 minutes on medium speed until a dough forms. 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 the mixing bowl.
   
   
2. 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. 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.

Nutella Marbled Banana Bread

Banana bread is a sweet, cake-like quick bread which normally uses baking soda as the leavening agent instead of yeast. This banana bread is very moist and delicious with awesome banana and Nutella flavors!

220 g German #405 flour 3/4 tsp Baking soda 1/2 tsp Salt 120 g Golden caster sugarangiesrecipes 50 g Kellygold Butterangiesrecipes, softened 3 Ripe bananas

2 Eggs 1/2 tsp Vanilla extractangiesrecipes 150 g 3.5% Vanilla yogurtangiesrecipes 100 g Nutellaangiesrecipes 1 Banana, peeled and sliced 1/2 tbsp Cinnamon sugarangiesrecipes

1. Preheat the oven to 175C/350F. Butter and flour a loaf pan. Whisk together the flour, baking soda, and salt in a mixing bowl.
   
   
2. Stir the softened butter and sugar until they are well mixed. Add in bananas, eggs, vanilla extract and vanilla yogurt. Mix well. Sift in the flour mixture and mix until just incorporated and free of lumps. Pour the batter into the prepared pan.
   
   
3. Warm up the nutella with a bowl of hot water until it reaches the runny consistency. Swirl the Nutella with the batter to create the marble effect.
   
   
4. Peel and slice the banana. Place them on the center of the batter, sprinkle with the cinnamon sugar and bake in center of the preheated oven for 45 minutes.