Christmas Stollen Bread

Name: Christmas Stollen Bread
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 240g High-gluten flour; 60g Flour; 30g egg; 6g Yeast (dry); 75g raisin; 60g Assorted fruits

by Bean bun mama

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Every Christmas, I saw that everyone was making this bread on the blog, so I secretly determined to do it next year, but it was delayed again and again~ until the honey-stained dried fruit at home was about to expire, in the spirit of not being wasted, finally Start making this heavy oil loaf!

Ingredients

Christmas Stollen Bread

1. After the oil method (what is the after oil method) knead to the expansion stage, add the fruit material and knead well, carry out the basic fermentation

2. Divide and roll into two rounds and leave for 15 minutes in the middle; pat the dough that has been fermented in the middle to flatten and vent, close the dough downwards, roll it up and down, turn it over so that the closing is upwards, fold it in half, and apply a little on the rolling pin High flour, press the dough into a line, and carry out the final fermentation

3. After the final fermentation is complete, preheat the oven to 175 degrees, the middle layer, the upper and lower heat, about 30 minutes; immediately after the oven is brushed with a layer of cream to moisturize, and then sprinkle with moisture-proof powdered sugar for decoration