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@douyin.hmm02: #翻唱 原声大碟#破仑摇 #拿破仑摇舞蹈挑战

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猫姨
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Saturday 25 April 2026 12:49:55 GMT
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user8848161383747
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液下好美
2026-05-30 15:05:00
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miikyun0702
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ting ting 🥰
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姊姊真美
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姐你爆裝備了
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www.com.itsmalik925
It's Malik :
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These are my Nutella Bows, perfect for decorating the table for any occasion, Christmas, New Year, or just because! ✨ Soft, buttery, and filled with Nutella, they taste as amazing as they look. I was inspired by a video I loved, for the bow shape and am so grateful for it ✨ 🥖 Dough Ingredients • 680 g bread flour • 390 g milk • 70 g sugar • 12 g salt • 120 g active sourdough starter • 1 whole egg + 1 egg yolk • 1 tsp vanilla extract • ½ tbsp cinnamon • 90 g unsalted butter, softened ⸻ Filling • Nutella, as needed (≈20–25 g per bow) ⸻ 🥚 Egg Wash • 1 egg • 1–2 tbsp milk ⸻ 🌀 Instructions 1. Initial Mix Combine all dough ingredients except the butter in a large bowl. Mix until fully incorporated. Cover and rest 20 minutes. ⸻ 2. Kneading + Butter Knead the dough until it develops structure. Add the butter gradually, kneading until the dough is smooth, elastic, and slightly sticky. ⸻ 3. Bulk Fermentation Place dough in a lightly greased bowl. Cover and ferment at room temperature for 4–6 hours, until increased by 35–40%. ⸻ 4. Cold Proof Refrigerate dough overnight to improve flavor and handling. ⸻ 5. Divide Remove dough from fridge, let rest 10 minutes. Divide into 110–120 g balls. Shape smooth balls, cover, and rest 10–15 minutes. ⸻ 6. Shape the Nutella Bows (Your Exact Method) 1. Flatten a dough ball into a large oval on a lightly buttered surface. 2. Spread Nutella over the entire oval. 3. Fold the dough in half, forming a half-moon shape: • Rounded edge stays curved • Straight edge will be cut 4. Using a sharp knife, make two vertical cuts on the straight edge, without cutting all the way through. 5. Take one side and bring it toward the center, then bring the other side over and behind it, forming a bow. 6. Adjust gently and tuck the ends underneath if needed. ⸻ 7. Final Proof Place bows on a baking tray with slight space between them. Cover and proof at room temperature for 2–3 hours, until soft and puffy. ⸻ 8. Egg Wash Brush lightly with egg + milk mixture before baking. ⸻ 9. Bake Preheat oven to 320–330°F (160–165°C). Bake 25–30 minutes, until golden and baked through. ⸻ 10. Cool & Serve Let cool slightly. Enjoy soft, buttery bows filled with Nutella 🤎 #nutella #bakingrecipe #bows #brioche #CapCut
These are my Nutella Bows, perfect for decorating the table for any occasion, Christmas, New Year, or just because! ✨ Soft, buttery, and filled with Nutella, they taste as amazing as they look. I was inspired by a video I loved, for the bow shape and am so grateful for it ✨ 🥖 Dough Ingredients • 680 g bread flour • 390 g milk • 70 g sugar • 12 g salt • 120 g active sourdough starter • 1 whole egg + 1 egg yolk • 1 tsp vanilla extract • ½ tbsp cinnamon • 90 g unsalted butter, softened ⸻ Filling • Nutella, as needed (≈20–25 g per bow) ⸻ 🥚 Egg Wash • 1 egg • 1–2 tbsp milk ⸻ 🌀 Instructions 1. Initial Mix Combine all dough ingredients except the butter in a large bowl. Mix until fully incorporated. Cover and rest 20 minutes. ⸻ 2. Kneading + Butter Knead the dough until it develops structure. Add the butter gradually, kneading until the dough is smooth, elastic, and slightly sticky. ⸻ 3. Bulk Fermentation Place dough in a lightly greased bowl. Cover and ferment at room temperature for 4–6 hours, until increased by 35–40%. ⸻ 4. Cold Proof Refrigerate dough overnight to improve flavor and handling. ⸻ 5. Divide Remove dough from fridge, let rest 10 minutes. Divide into 110–120 g balls. Shape smooth balls, cover, and rest 10–15 minutes. ⸻ 6. Shape the Nutella Bows (Your Exact Method) 1. Flatten a dough ball into a large oval on a lightly buttered surface. 2. Spread Nutella over the entire oval. 3. Fold the dough in half, forming a half-moon shape: • Rounded edge stays curved • Straight edge will be cut 4. Using a sharp knife, make two vertical cuts on the straight edge, without cutting all the way through. 5. Take one side and bring it toward the center, then bring the other side over and behind it, forming a bow. 6. Adjust gently and tuck the ends underneath if needed. ⸻ 7. Final Proof Place bows on a baking tray with slight space between them. Cover and proof at room temperature for 2–3 hours, until soft and puffy. ⸻ 8. Egg Wash Brush lightly with egg + milk mixture before baking. ⸻ 9. Bake Preheat oven to 320–330°F (160–165°C). Bake 25–30 minutes, until golden and baked through. ⸻ 10. Cool & Serve Let cool slightly. Enjoy soft, buttery bows filled with Nutella 🤎 #nutella #bakingrecipe #bows #brioche #CapCut
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#❣️❣️❣️

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