Name: Stollendep Baking Lab
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g High-gluten flour; 50g milk; 25g Sugar; 12g yolk; 100g butter; 100g Dried cranberries; 3g Cinnamon powder; 120g Marzipan; 15g yeast; 200g Flour for French Bread; 4g salt; 100g raisin; 50g Candied orange peel; 20g Red wine

Stollendep Baking Lab

by Baking art

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

Desserts-Stollen is rich in dried fruits. It is covered in powdered sugar as thin as snow. It looks cute, tastes sweet and sour, and has a crispy texture. It is a traditional bread that is necessary for Christmas in Germany. It has a history of several centuries;
Production time: 5min, difficulty 5 stars, number of people: 5 people, suitable for the crowd: suitable for all ages. Oven setting: Depp F1 oven 3D hot air mode 180, preheating 10min, baking 25min
Liquid seed dough: 50g high-gluten flour, 15g yeast, 50g milk
Main dough: 200g special flour for French bread, 25g sugar, 4g salt,
12g egg yolk, 45g marzipan, 100g butter, 100g raisins,
100g dried cranberries, 50g candied orange peel, 3g cinnamon powder, 20g red wine
Packing stuffing: Almond paste 120g,"

Stollendep Baking Lab

1. Heat the milk to 20 degrees, add the yeast; stir until the yeast is completely melted

2. Add flour and stir evenly, the temperature of the dough is 23 degrees, and ferment for 1 hour at room temperature to complete the liquid part

3. Soften the butter and stir, add almond paste, salt, egg yolk, and sugar, stir evenly, stir until white and swelled;

4. Add liquid dough and flour, mix well until there is no dry powder

5. Cover with plastic wrap and ferment for 1h

6. Red wine soaked raisins, dried cranberries, candied orange peel for 30 minutes;

7. Remove and mix well, add cinnamon powder and mix well;

8. Pour into the dough and mix well;

9. Take out the dough and divide it into 100g small doughs.

10. Pack an appropriate amount of marzipan and round;

11. Ferment in a warm and humid place for 1 hour, and bake at 180 degrees for 25 minutes in the oven

12. The butter is liquefied, brush it on the freshly roasted Stollen while it is hot, cool thoroughly, and then coat it

Tips:
Powdered sugar
Tips:
The sweetness of this product is high, you can add fine sugar according to your personal acceptance;
The recommended packaging ratio of marzipan is 6:1;