German Traditional Christmas Snack---stollen

Name: German Traditional Christmas Snack---stollen
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 200G High-gluten flour; 200G All-purpose flour; 30G Caster sugar; 20G honey; 5G Baking powder; 20G Egg liquid; 170ML milk; 10G Cinnamon powder; 160G Fermented butter; 5G salt; 280G Rum Dried Fruit; 80G Chopped almonds; Some Powdered sugar

by MOMOCOOK

4.7 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

2

Stollen, also known as Stollen by many of us, is a traditional German Christmas snack. It is said to have a history of hundreds of years. It is made one month before Christmas every year, and the whole family gathers together every week before Christmas, and cuts it into thin slices for consumption, and continues until Christmas.

Originally, I didn't like food covered with thick powdered sugar, but a taste other than one taste changed my view of Stollen.

It was Christmas Eve a few years ago. I tried this long-established German dessert in an American supermarket. The mouthful of the aroma of rum-stained nuts and the mellow taste of butter, unexpectedly found thick powdered sugar It doesn't even have such a sweet and greasy taste. I really admire the traditional taste of these hundreds of years, which can indeed capture people's tongue and heart.

So, on Christmas Eve this year, as a Chinese, I made this delicious German holiday snack by referring to the methods in Japanese cooking books.

The interpenetration of food culture between people of different races in different countries is so interesting."

German Traditional Christmas Snack---stollen

1. High-gluten flour 200G Mid-gluten flour 200G is mixed and sieved. Mix the egg liquid with milk, and put the butter at room temperature for later use.

German Traditional Christmas Snack---stollen recipe

2. High-gluten flour 200G, medium-gluten flour 200G, caster sugar 30G, honey 20G, baking powder 5G, egg liquid 20G, milk 170, put it into the mixer and mix well. Add 10G of cinnamon powder, 5G of salt and continue to stir, then add 160G of butter cut into small pieces and continue to stir evenly.

3. When the dough is stirred until it is out of the state of stirring steel, add rum soaked dried fruit 280G and chopped almond 80G, and mix well.

4. Wrap the well-mixed dough with plastic wrap and put it in the refrigerator to ferment for one night.

5. Take out the fermented dough.

6. Divide into 4 equal parts, (the picture is 6 parts, the actual is divided into 4 parts)

7. Take one portion and press it into a square shape with a length of 20cm and a width of 15cm.

8. Fold it up at 2/3.

9. The second fermentation is carried out in a 30 degree environment. After the dough is bigger, preheat the oven at 200 degrees and bake for 20 minutes.