[food is Still Ring Baking Competition Area]: Late Bread---christmas Stollen Bread

Name: [food is Still Ring Baking Competition Area]: Late Bread---christmas Stollen Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g All-purpose flour; 2.5g Cinnamon powder; 30g Caster sugar; 3g salt; 6g yeast; 90g butter; 120ml milk; 1 piece egg; 60g Mixed dried fruit; 80ml rum; 20g almond slices; 30g Powdered sugar; Some Butter liquid

by kiss war girl

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Stollen originates from the town of Dresden in the east of Germany. It is a traditional bread that is essential for Christmas in Germany. The shape of the German bread Stollen imitates the shape of Jesus lying in bed. It has a special religious significance. It is a bread presented to the church by a German baker. Later it evolved into bread for every family to celebrate Christmas.
Stollen bread has an attractive fragrance, contains a lot of sugar, is made of dried fruits, and is sprinkled with thick powdered sugar on the surface. So Stollen bread tastes sweet and not dry. In continental Europe, where the climate is cold, Stollen bread can be stored for as long as one month. Such a durable and delicious dessert, let Germans spend a warm and sweet Christmas. Famous German desserts have a history of 500 years. Due to the large amount of butter soaked, the taste of Christmas bread is very similar to that of cake. This Christmas bread, after making it, is said to have the best taste after a week. "

[food is Still Ring Baking Competition Area]: Late Bread---christmas Stollen Bread

1. The mixed dried fruit is soaked in rum overnight and then drained; all the main dough materials are weighed, except for the butter, poured into the inner tube of the bread machine, and the dough is selected for the dough.

[food is Still Ring Baking Competition Area]: Late Bread---christmas Stollen Bread recipe

2. After 20 minutes, put the butter in 5 times and continue to knead the dough.

3. Add the dried fruit and knead well during the period.

4. After the kneading stops, the basic fermentation is carried out.

5. Ferment the dough to twice its original size, and gently squeeze the dough to remove air bubbles.

6. Take out the dough and divide it into 2 portions, round it and leave it to ferment for 15 minutes.

7. The fermented dough is flattened and rolled into an oval shape with a rolling pin.

8. Fold it in half, spread a little high-gluten flour with a rolling pin, and press the dough into a line.

9. Put the shaped dough into the baking tray for final fermentation.

10. It takes about 50 minutes to expand the volume by 1.5 times.

11. Preheat the oven to 180 degrees, and bake for 25 minutes in the middle and upper and lower heat; immediately brush with a layer of butter liquid to moisturize.

12. Sift an appropriate amount of powdered sugar after cooling.

Tips:
1. Knead the main dough until the surface of the dough is smooth and not sticky to your hands. You don't need to knead it until it can be pulled into a film.

2. You can choose the dried fruit as you like, but it must be soaked in rum overnight.

3. There are many plastic surgery methods by Stollen. I use the simpler one, but the bread is as delicious as the copy.

4. The toasted bread should be brushed with a layer of butter while it is hot. The butter is quickly absorbed by the bread, so the amount of brushing should be larger.