Stollendep Baking Lab

Name: Stollendep Baking Lab
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g High-gluten flour; 50g milk; 2g yeast; 200g French flour; 100g raisin; 50g Candied orange peel; 20g Red wine; 25g Sugar; 100g Dried cranberries; 3g Cinnamon powder; 120g Marzipan

by Depelec

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Stollen, which is rich in dried fruits, 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. history;
Production time: 5min, difficulty 5 stars, number of people 5, suitable for the crowd: suitable for all ages Oven setting: Depp F1 oven 3D hot air mode 180, preheating 10min, baking 25min"

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. When the butter is liquefied, brush it on the freshly baked Stollen while it is hot, cool it thoroughly, and then coat with powdered sugar;

13. Delicious

Tips:
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;