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


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



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。


4 盖好,基本发酵1小时半。




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

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.

No comments:

Post a Comment