Bread made only once a year(yi nian zhi zuo yi ci de mian bao sheng dan jie chi shi duo lun )

Bread made only once a year

Introduction:

"Christmas bread stollen is delicious. Have a lot of sugar, made of dried fruit, the surface also sprinkled with thick powdered sugar. So stollen bread tastes sweet, tight and not dry. Stollen bread can be stored for up to a month in cold continental Europe. This kind of durable and delicious snack makes Germany have a warm and sweet christmas. The famous German dessert has a history of 500 years. Because of the large amount of butter, the taste of Christmas bread is very close to that of cake. This Christmas bread tastes the best one week after it is finished. It's good to go with red wine, or champagne. Christmas is coming. Let's taste German Christmas bread at Christmas. 　　”

Production steps:

Step 1: Golden Elephant Powder 100g, milk 80g, yeast 3G, put into maxillofacial machine and knead well

Step 2: double the size.

Step 3: 40 grams of raisins, 40 grams of mixed dried fruits (pineapple, lemon, cranberry, strawberry), 60 grams of American almonds. Soak all the ingredients in rum for more than 12 hours.

Step 4: take out the soaked dried fruit and control the water content

Step 5: soften butter 80g, sugar 40g, salt 2G, put them together and stir them into a paste. Add in eggs and stir well

Step 6: jinxianggao Powder 100g, vanilla essence 1g, almond powder 5g, put into fermented dough, stir into dough

Step 7: put on the D material of drained water and knead well

Step 8: round and relax for 30 minutes.

Step 9: divide the dough into 3 parts after relaxation, and relax for 15 minutes after rounding.

Step 10: roll 1 / 3 of the relaxed dough into 1.5cm thick pieces, and then press out a groove at 1 / 3,

Step 11: don't move in the middle. Put the flaky part into the groove and wrap it, and then shape it slightly.

Step 12: ferment in an oiled baking pan

Step 13: Brush melted butter to 3 / 4 of the size.

Step 14: preheat the oven at 180 degrees, middle layer at 175 degrees for 25-30 minutes, cover with tin foil after coloring, brush with melted butter immediately after baking, and the dough will absorb the butter soon

Step 15: cool and sift the powdered sugar.

Materials required:

Jinxianggao powder: 200g

Softened butter: 100g

Milk: 80g

Yeast: 3 G

Fine granulated sugar: 40g

Salt: 2G

Egg: 50g

Vanilla extract: 1g

Almond powder: 5g

Raisins: 40g

Mixed dried fruit: 40g

American almonds: 60g

Rum: 80g

Note: a week later is the best time to enjoy. After sprinkling the powdered sugar, I wrap two of them in tin foil and prepare to eat them a week later. 1. When the dough reaches the expansion stage, it does not need to expand completely. 2. The final fermentation does not need to be sufficient, 3 / 4 is enough.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Yi Nian Zhi Zuo Yi Ci De Mian Bao Sheng Dan Jie Chi Shi Duo Lun