French Christmas bread stollen Stollen(fa shi sheng dan mian bao shi duo lun )

French Christmas bread stollen Stollen

Introduction:

"The atmosphere of Christmas is spreading throughout the circle, and everyone is talking about doing this and that. I started to think about what to do early. I originally designed a cake, but it doesn't look like Christmas dessert. Seeing that everyone is making gingerbread house, although I like it very much, it's really difficult for me, a novice Baker For my bread control, I'd better make a Christmas bread stollen! Because this bread needs to be stored for 1-3 weeks to release all the rich fruit aroma, wine aroma and light spices completely, so in order to take pictures of slicing, we have to wait patiently and finally finish the recipe on Christmas Eve. I like the dried fruit and dried fruit are added to the bread is my big love, but this kind of high oil and sugar bread is made once a year, this time do not have to worry about weight gain. I also specially looked up stollen's allusion: stollen originated from Dresden Dresden in eastern Germany, which is a traditional bread necessary for Christmas in Germany. Bread in Europe is usually closely related to traditional religious culture. So it is with stollen. This kind of bread symbolizes Jesus in his infancy, while dried fruits of various colors symbolize the gift to Jesus. The Germans commemorate Jesus in the form of bread sharing at Christmas. This cake is also a good choice for a Christmas party and a large celebration cake! This cake was translated directly from "recipes", but I changed the recipe according to my own taste. Heat: 240 calories (this is very important for mm to lose weight, so it is specially pointed out) original English formula: raisins175g, driedcranberries 100g, almonds100g, liquerum 100ml, milk 100ml, wheatflow 500g, driedquick acting yes at5g, sugar 100g, butter200g, vanilla sugar 1tsp, gastorsugar 100g "

Production steps:

Step 1: soak a mixture for more than 5 hours.

Step 2: milk (warm milk not too hot, about 35 degrees) mixed with yeast flour sugar.

Step 3: put the batter in a warm place for 30-40 minutes until it bubbles.

Step 4: add the melted butter in water.

Step 5: sift in the flour and mix to form a ball. Mix rum, cardamom, vanilla and lemon peel. Knead until smooth.

Step 6: drain the soaked dried fruit, add it to the dough and knead well.

Step 7: divide the dough into two equal parts, roll round, cover with plastic film and relax for 15 minutes. Then roll them into long ellipses about 20cm in length and 15cm in width, fold them up and press them in the middle with a rolling pin.

Step 8: after shaping, ferment for 20 minutes, about 3 / 4 of the size, and brush the surface with melted butter.

Step 9: preheat the oven at 180 ℃, middle layer, heat up and down for about 30 minutes, cover with tin foil and remove it 5 minutes before the end.

Step 10: brush in the melted butter again when it is out of the oven, and dry in the thick powdered sugar after cooling.

Materials required:

a: Milk: 100ml

High flour: 50g

Yeast: 3G (1 / 2 tsp, 1 / 4 tsp)

Sugar powder: 40g

Raisins: 85g

Dried Cranberry: 60g

Almond: 50g

Rum: 1 teaspoon

Salt free cream: 80g

Vanilla sugar: 1 teaspoon

Grated lemon peel: 1 teaspoon

Nutmeg powder: 1 tsp

Decoration: salt free cream: 100g

Note: 1. Dough just need to knead to the surface smooth, there is no need to reach the expansion stage. 2. Fermentation does not need to be sufficient, 3 / 4 is enough. 3. The dough will absorb the butter soon, so the amount of butter is large after baking. 4. Sprinkle sugar and a large amount of powdered sugar after cooling. 5. After 1-3 weeks of storage, all the rich fruit, wine, and light spices can be completely released, which is the best time to taste. 6. The taste of stollen with coffee is known only after tasting it.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Fa Shi Sheng Dan Mian Bao Shi Duo Lun