Safe for beginners.Basic stollen
Move the recipe and how to make “Basic Stollen” Stollen, a traditional Christmas confectionery that represents Germany. In Germany, it is customary until Christmas to ripen it slowly and slice it little by little. It may seem difficult, but it’s a simple recipe that even beginners can rest assured. Why don’t you try the longed-for Stollen?
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Instand rye yeast (suff gold)
Skinless almond powder
Umehara mixed fruit
Raw almond hole with skin (or walnut)
- Drawn butter
・ Mix the spices with the flour for the rice cake.・ Return the butter for this dish to room temperature.
・ Cut the syrup for pickled fruits.
・ Roast almonds in an oven at 160 ℃ for 12 minutes, crush them roughly and mix them with the fruit mix.
・ Warm the oven to 190 ℃ (preheat) according to the timing of baking the dough.
How to make
Wrap and ferment in a warm place at about 30 ℃ for about 30 minutes.
When the powder is gone, tear off the middle seeds and add. Knead in a bowl until cod roe and place on a kneading table, then knead for 3-5 minutes until the seeds are completely mixed and the dough is even.
Put it back in the bowl, spread the dough, and fold it with almonds and fruit mix. Repeat this process, and when all the ingredients are in the dough, mix them in by hand.
When the ingredients are evenly mixed, put them in a bowl. Cover with plastic wrap and ferment in a warm place at about 28 ° C for 30-40 minutes. (It’s just a little plump after fermentation.)
Take out the dough on a floured kneading table, divide it into two equal parts with a scraper, and fold them into a circle. It’s sticky, so put an oven sheet on it, cover it with a cloth, and let it rest for about 10 minutes.
Fold it back about 3 cm from the front and about 4 cm from the other side, shift the overlap a little, and fold it in half from the other side. Lightly press from above to blend in.
Place it on a baking sheet lined with an oven sheet and ferment it in a warm place at about 28 ° C for about 30 minutes. (It’s just a little plump.)
Bake in an oven warmed to 180 ° C for 30-40 minutes.
Immediately after baking, melt with a brush and apply butter to the surface. Apply generously over and over again, sprinkle with granulated sugar from above, and sprinkle on the entire surface, including the bottom.
When it has cooled completely, sprinkle it with plenty of powdered sugar. * Sprinkle a generous amount of powdered sugar on a large wrap, place Stollen on it, and sprinkle a generous amount of powdered sugar on top to sprinkle the powdered sugar on the whole.
Wrap it tightly in plastic wrap and let it sit in the refrigerator. The taste will become familiar in a few days.
Tips and points
・ Please arrange the nuts as you like.
Confectionery material specialty store TOMIZ (Tomizawa Shoten) mail order site for confectionery ingredients, bread ingredients, wrapping
First Stollen | TOMIZ Tomizawa Shoten
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