[food fashion arena baking competition area]: late bread -- Christmas stollen bread(shi shang lei tai hong bei sai qu chi dao de mian bao sheng dan shi duo lun mian bao )

[food fashion arena baking competition area]: late bread -- Christmas stollen bread

Introduction:

"Stollen, originated from Dresden Dresden in eastern Germany, is a necessary traditional bread for Christmas in Germany. The shape of German bread stollen bread imitates the shape of Jesus in bed, which has special religious significance. It is the bread presented to the church by German Baker. Later evolved into a household in the Christmas festival bread. Stollen bread is delicious, with a lot of sugar. It's made of dried fruit and 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 is said to taste the best after a week. "

Production steps:

Step 1: soak the mixed dried fruit in rum overnight and drain; weigh all the main dough materials, pour them into the inner barrel of the toaster except butter, and select the working gear and noodle.

Step 2: after 20 minutes, put the butter in 5 times and continue to knead.

Step 3: add dried fruit and knead well.

Step 4: basic fermentation after kneading stopped.

Step 5: ferment to twice the original size, and gently squeeze the dough to remove bubbles.

Step 6: take out the dough, divide it into 2 parts, roll round and ferment for 15 minutes.

Step 7: flatten the fermented dough and roll it into an oval shape with a rolling pin.

Step 8: fold it in half, apply a little high gluten powder on the rolling pin, and press the dough out of a line.

Step 9: put the shaped dough into the baking pan for final fermentation.

Step 10: about 50 minutes to 1.5 times the volume expansion.

Step 11: preheat the oven 180 degrees, bake for 25 minutes in the middle layer and under the upper and lower fire; brush a layer of butter immediately after coming out of the oven to keep moisture.

Step 12: after cooling, sift appropriate amount of sugar powder.

Materials required:

Medium gluten flour: 300g

Cinnamon powder: 2.5G

Fine granulated sugar: 30g

Salt: 3 G

Yeast powder: 6 g

Butter: 90g

Milk: 120 ml

Egg: 1

Mixed dried fruit: 60g

Rum: 80 ml

Almond slices: 20g

Powdered sugar: 30g

Butter liquid: proper amount

Note: 1, the main dough knead to the dough surface is smooth, not sticky hand can, do not knead to the state can be pulled into a film. 2. You can choose dried fruit as you like, but be sure to soak it in rum all night. 3. Stollen has a lot of plastic methods. I use the simple one, but it's as delicious as bread. 4. The baked bread should be brushed with a layer of butter while it is hot. The butter will be absorbed by the bread quickly, so the amount of brushing should be larger.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: Fruity

Chinese PinYin : Shi Shang Lei Tai Hong Bei Sai Qu Chi Dao De Mian Bao Sheng Dan Shi Duo Lun Mian Bao