I made a savory, crunchy and delicious nutella sponge cake. The cake is thinly rolled, sprinkled with Nutella and pistachios, cut long, rolled and baked, beautifully shaped, very delicious. Sweet and savory nutella mix well together, and nuts are added, so texture and flavor are upgraded. I think it would be great to use a variety of nuts.

Ingredient

85g cold water

5g sugar

3g salt

200g all-purpose flour

45 g cold unsalted butter

100g unsalted butter

10 g pistachios

60g Nutella

85g cold water

Creation process

1. Dissolve sugar and salt in cold water.

2. Add cold butter to the dough and mix by hand.

3. Add cold water and mix well to form a mass and flatten with rolling pin.

4. Spread the softened butter at room temperature and spread evenly.

5. After folding into 3 parts, cover with cling film and set in the refrigerator for about an hour.

6. Repeat the same method 2-3 times and let it harden in the fridge for more than 2 hours.

7. Use a rolling pin to spread, spread Nutella, sprinkle with chopped pistachios and then double.

8. Cut it lengthwise with a knife, roll it up, shape and attach the end to the floor to finish.

9. Bake in 200 degree oven for 20-22 minutes and spread oligosaccharides on top