Tuesday, 3 December 2013

修多伦 ~ German Christmas Stollen

 


 
 
 

 

 

食谱取自 周老师的天然手作面包101

修多伦

材料:
牛奶   80g
即溶酵母   3g
高筋面粉  275g
无糖鲜奶油    85g
  1
细白砂糖   30g
   2g
奶油   30g
肉桂粉  1/4茶匙
豆蔻粉  1/4茶匙
密栈干果   150g (切丁)
兰姆酒适量

 
装饰
溶化奶油和糖粉适量

 
做法

1.密栈干果浸泡在兰姆酒里至少5 ~ 6小时。沥干,备用。

2.牛奶,即溶酵母,高筋面粉 ,无糖鲜奶油,蛋,细白砂糖,盐,肉桂粉和豆蔻粉加入搅拌机内,用低速搅拌成团。

3.加入奶油,快速搅打。继续打到没有粉粒,光滑的面团,也能拉出很大片的薄膜。加入密栈干果。

4 盖好,基本发酵1小时半。

5.拍成直径20公分的圆饼,以掌缘从中间压下。对折,上小下大。最后发酵1小时左右。
             




6.烤箱预热到175度,放中下层烤约27分钟,上下都要烤到上色。

7.出炉,如有露在外面而烤焦的果子就剥掉。趁热刷满奶油。筛满糖粉。

 
German Christmas Stollen

Ingredients :
milk  80g
instant yeast   3g
bread flour  275g
heavy cream   85g
1 egg  
sugar  30g
salt  2g
butter  30g
cinnamon powder  1/4tsp
nutmeg powder  1/4tsp
dried fruits ( raisins, golden raisins, dried cherries, dried apricots, etc.)  150g
rum

For decoration :
melted butter and icing sugar

 
Method :

1. Soak raisins, candied fruit and almonds in rum overnight, stirring occasionally. Drain and set aside .

2. Mix milk , yeast , flour, whipping cream , egg, sugar, salt , cinnamon powder and nutmeg powder in a mixing bowl .  Using a round-bladed knife, mix the ingredients to form a dough .

3. Add in butter .Beat until flour mixture and butter is completely incorporated .This should yield a smooth dough. Then add in dried fruits .

4. Cover with clingfilm and leave to rise in a warm place for 1  1/2 hours, until the dough has doubled in size.

5. Return dough to floured board and form into a 20cm round shape . Dip in the middle. Fold 1/3 of the dough over to the middle, filling the dip. Pat into a stollen shape . Let stollen rise for 60 minutes in a warm place.

6. Preheat oven to 175°c .Bake for 27 minutes, or until loaves are golden and done.

7. Brush warm loaf with butter and dust thickly with powdered sugar. Cool on rack.