如何制作nutella(2种方式!)

跳到食谱

了解如何使用简单的储藏室钉书骨刮擦。这个过程很容易!只需用巧克力烘烤榛子并将它们用粉碎或食物加工机剪切,直到平稳。颓废的涂抹为任何咸味或甜食增加了丰富的味道。

homemade nutella in a glass jar
Table of Contents
  1. 什么是nutella?
  2. 烤坚果直到芬芳
  3. 去除大部分皮肤
  4. Choosing the right sweetener
  5. 可可选择
  6. 香草在一起将味道嫁给了味道
  7. 盐是一种天然的风味促进剂
  8. Add fat for creaminess
  9. Melted chocolate boosts the cocoa flavor
  10. 方法#1)搅拌机
  11. 方法#2)食品处理器
  12. 为了平稳的一致性
  13. Storing
  14. 如何制作nutella食谱

Nutella是意大利巧克力榛子蔓延的最知名品牌之一。丰富的可可和明显的坚果味可以立即为任何食谱增加优雅。我的自制版本占据了杂货店买的罐子的底部口味,提升了味道。你会感到惊讶,它是多么容易,它从头开始味道多大。

我使用整个烤榛子和可可产品来加深复杂性。您可以在台面搅拌机或食品处理器中制作这种调味品 - 我将向您展示两种方式。然后,您可以享受脆脆的吐司,用水果蘸水,或将其混合到饮料中。它也很适合填充薄饼,饼干和蛋糕等甜蜜款式。

制作nutella的成分部分

什么是nutella?

Nutella is an iconic and popular brand of sweet hazelnut cocoa spread made by one of the world’s largest chocolate producers, the Italian manufacturer Ferrero. It was introduced in the 1960s and quickly became a pantry staple in homes, cafes, bakeries, and restaurants.

The creamy and intense Nutella flavor comes from seven ingredients- roasted hazelnuts blended with cocoa, palm oil, sugar, milk, vanilla, and lecithin. It’s similar togianduja那a velvety chocolate spread with hazelnut paste.

烤坚果直到芬芳

你可以使用无盐的原始或roasted hazelnuts,也称为榛子,用他们的纸棕色皮肤销售仍然附着。为了加强坚果的天然甜味,增强芳香油,首先烘烤它们。它也温暖了天然油,使它们更加香,更容易加工并乳化成光滑的糊状物。

在镶边烤盘中的单层涂抹,然后在350度下烘烤,直到您可以闻到香油,看到它们的表面轻微棕色。这一过程大约需要10分钟的烤脂和12分betway必威排球钟的原料。

在烤板上的烤榛子

去除大部分皮肤

The brown papery skin on hazelnuts has a slightly astringent and bitter taste. After roasting, wrap them in a kitchen towel and rub vigorously against each other to remove as much skin as possible. You’ll get over half of the skin off, and that’s okay. The bitterness of the cocoa and sweetness of the sugar will balance the flavor, plus it adds more dimension.

除非您在小苏打水溶液中培养坚果并将其单独剥离,否则难以删除所有的皮肤。这是我发现的很多额外工作,没有必要实现巨大的味道。但是,如果您更喜欢更平滑的纹理,略微苦涩,请吹嘘然后烘焙尝试。

Choosing the right sweetener

由于我们在家里没有重型商业磨床来分解砂糖,我发现糖粉最适合减少砂砾。超细颗粒溶解进入螺母混合物。

比店里买的能多益,这自制的version is lower in sugar level, at least by 40% less, which I prefer better. In addition to melted chocolate and vanilla, the roasting process gives a balanced flavor, letting the nutty notes shine through.

hazelnuts on a black kitchen towel

可可选择

我用可可粉to give an intense flavor and aroma. The solids provide thickness to the spread. I use 100% unsweetened cocoa powder from Hershey’s, which has been heat-treated to develop richer notes and less acidity. You can use raw cacao powder that contains more nutrients, but it will be more bitter. For a sweeter taste, use dutch-processed cocoa treated with an alkaline solution.

香草在一起将味道嫁给了味道

纯香兰提取物加剧了甜蜜,烤的榛子蔓延的音符。它还增加了额外的烘焙芳香剂。随着时间的推移,坚果油开始氧化和分解,并不像它处理的那一天那么强。香草有助于稳定坚果味和可可缩短几周的调味品。

Recipe Resources

盐是一种天然的风味促进剂

一点点盐可以加剧可可和朴实的螺母味道。我用sea salt或犹太盐,因为较大的颗粒确保它在表盐中的钠中不太高。从1/4茶匙开始,增加到1/2茶匙以获得更大的存在。

Add fat for creaminess

The commercial Nutella product usespalm oilto prolong the shelf life. It’s neutral in flavor and odor, semi-solid at room temperature, and provides a smooth, silky texture. Palm oil is not always easy to find at the market, so I use refined coconut oil as a suitable substitute (unrefined can be used but will have a coconut flavor). Both are solid without hydrogenation, making for a better fat option.

I melt the coconut oil before using it, making it easier to incorporate during processing. When the spread cools, it will become firmer in texture from the fats. If desired, you can use other neutral-tasting oils like sunflower, vegetable, or avocado, but they will be slightly less thick since they stay liquid. For a more robust nut flavor, use hazelnut oil.

Melted chocolate boosts the cocoa flavor

我用牛奶巧克力芯片加入奶油品味和额外的甜味。如果您喜欢更强烈的味道,请使用半甜或多至60%的可可黑巧克力。芯片还含有卵磷脂,这增加了涂抹的平滑度。它是一种天然乳化剂,有助于保持成分完全掺入一起。

卵磷脂不是购买的常见成分,所以它已经包含在巧克力芯片中是一个很好的奖金。由于在配方中的配方较少,因此可能会随着时间的推移而微小的分离,因此在使用前搅拌。

方法#1)搅拌机

高功率台面搅拌器产生最平滑的稠度,纹理更加鲜艳。螺母纯汁少,高速约3分钟。betway必威排球刮削搅拌杯的侧面,盖子和底部是必不可少的,以确保重力将成分拉下来进入锋利的刀片。

由于高速和强烈的涡旋运动,同时加入糖粉,可可,香草,盐和熔化的油,以便更好地加工。在末端加入熔化的巧克力并加工几秒钟。搅拌方法更快,但需要更多停止和刮擦,大约7分钟。betway必威排球

方法#2)食品处理器

一个8杯尺寸的食品加工机允许足够的体积分解螺母并加入其他调味成分。它开始就像制作peanut butter。粗糙地切碎烤螺母,然后加工约5分钟,直至光滑的糊状形式。betway必威排球你会注意到它改变形状,丛生,然后完全破坏。

加入糖粉,可可粉,香草和盐和纯盐,直至刚刚掺入。在加工时慢慢倒入熔化的椰子油中以逐渐造成平滑的蔓延。最后加入熔化的巧克力芯片。该方法不到10分钟。

为了平稳的一致性

The food processor method yields a little bit of crunch, so I prefer to strain the mixture before storing it. I find that straining afterward is not necessary with the blender method since the puree is fine, but you can still do it for an extra smooth texture.

straining nutella through a fine mesh sieve

Storing

加工过程中烤的螺母和纯粹的力量将使涂抹温度温暖。在储存之前让它完全冷却。这个过程也会加厚纹理。在客房温度下储存气密玻璃罐,最佳味道最多2周,以便在口味开始崩溃之前。

保持更长,冷藏长达1个月。然而,寒冷的温度将使巧克力中的油和脂肪硬化。一致性将较厚,需要在室温下静置,或直至在使用之前涂布。

在华夫饼干上传播nutella

Using chocolate chips or bars

加剧巧克力味道,加入熔化的巧克力。芯片增加了稳定剂和更少的可可脂,有助于保持其形状。这使得扩散厚度的一致性。巧克力棒具有更高的可可脂,使它们允许它们更容易融化。这将使混合物稍薄的一致性。

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别向这一点

如何制作nutella

了解如何使用食品处理器或搅拌机方法从头开始,并创建自己的颓废巧克力榛子蔓延。
Pin 打印 审查
4.25from4.投票
Prep Time 15.分钟
厨师时间 10.分钟
Total Time 25.分钟
祭品 22.servings
课程 Condiment
菜肴 意大利人

原料

  • 2GydF4y2Ba杯子shazelnutsroasted or raw, skin on
  • 1杯子powdered sugar
  • ¼杯子不加糖的可可粉
  • 1teaspoon香草精
  • ¼teaspoonsea salt or kosher salt
  • 2GydF4y2Ba汤匙coconut oil融化了
  • 杯子milk chocolate chipssemi-sweet, or 60% dark

Instructions

烤和去皮

  • 将烤箱机架设置为中间位置。预热至350ºF(177ºC)。
  • 将榛子涂在镶边烤盘上。烤,直到表面轻微棕色和芳香,预烘烤螺母约8至10分钟。betway必威排球如果使用原始榛子,烘烤10至12分钟。甚至烹饪中间摇动平底锅。
  • 将螺母转移到清洁的碗毛巾上。它们染色,因此暗色效果最佳。将毛巾折叠并剧烈互相摩擦,直到至少有一半的皮肤脱落。如果有的话,它可以为味道添加尺寸。

方法#1)搅拌机

  • Add the warm hazelnuts to a high-speed blender. Pulse for 5 seconds to break down. Process at high speed for 3 minutes, stopping to scrape down the sides every 15 seconds. It should form a smooth thick paste, like peanut butter.
  • Add the powdered sugar, cocoa powder, vanilla, salt, and melted coconut oil. Process at high speed until smooth, about 1 minute. Scrape down the sides every 15 seconds.
  • Add the melted chocolate and process until smooth, about 30 seconds. Scrape down the sides halfway through.
  • 添加巧克力微波专用碗。热啊,n high power in 30-second intervals, stirring in between until just melted. Alternatively, melt on the stovetop, with the bowl of chocolate set over barely simmering water that does not touch the bottom of the bowl, stirring until melted.

Method #2) Food Processor

  • Add the warm hazelnuts to the bowl of a food processor. Pulse for 5 seconds to break down. Process at high speed for 5 minutes, stopping to scrape down the sides as needed, about every 30 to 60 seconds.
  • Add the powdered sugar, cocoa powder, vanilla, and salt. Process at high speed until just incorporated, about 30 to 60 seconds. Scrape down the sides if needed.
  • 随着搅拌机以高速运行,慢慢加入熔化的椰子油,加工直至光滑,闪亮,约1分钟。betway必威排球
  • 添加巧克力微波专用碗。热啊,n high power in 30-second intervals, stirring in between until just melted. Alternatively, melt on the stovetop, with the bowl of chocolate set over barely simmering water that does not touch the bottom of the bowl, stirring until melted.
  • 加入熔化的巧克力和过程直至平滑,约1分钟。betway必威排球

Strain

  • 使用勺子通过细网筛子菌株通过细网筛来帮助将混合物压入干净的碗中。对于更脆脆的纹理,跳过此步骤。如果使用Blender方法,则断裂是可选的。

Storing

  • 冷却巧克力榛子完全传播,然后转移到罐子里或密闭容器。将混合物浓稠成可涂抹糊状物。

笔记

  • 食谱屈服: About 1杯子s
  • 服务大小:1汤匙
  • Storing:在室温下存放密封容器,最长2周。为了最好的味道和质地,在使用前搅拌。长达1个月。让它来到室温可遍布。
  • 油取代:用熔化的棕榈油,向日葵,蔬菜,鳄梨或榛子油代替椰子油。
  • 可可替换: Cacao or dutch-processed cocoa powder can be used instead of cocoa powder.
  • 巧克力替代品: Substitute semi-sweet or dark chocolate chips or chopped bar pieces (up to 60% cacao) for milk chocolate. Bars have more cocoa butter and will make the spread slightly thinner.
  • 使它无乳制品:Use semi-sweet or dark chocolate chips or bars instead of milk chocolate.

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Nutrition Facts
如何制作nutella
每份的量
卡路里92 卡路里from Fat 63
% Daily Value*
胖的7g 11%
Saturated Fat 1g 5%
Sodium27毫克 1%
Potassium89毫克 3%
Carbohydrates8g 3%
纤维1G 4%
糖6G. 7%
Protein2G 4%
Vitamin A2IU 0.%
Vitamin C1mg 1%
Calcium14毫克 1%
1mg 6%
*Percent Daily Values are based on a 2000 calorie diet.

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我是一个烹饪学校毕业生,烹饪作者,以及一个喜欢羊角面包的妈妈!我的激情正在创造食谱并分享烹饪背后的科学,以帮betway必威斯诺克助您在厨房里获得信心。

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  1. Judysays

    杰西卡,蒂莫西,我从未照顾不忍连,但现在我渴望尝试食谱。谢谢你和周末愉快。XO朱迪

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