Stallen

By VicentaLakin

Stallen
Christmas bread, stalent bread, sweet. There's plenty of sugar, dried fruit, and thick sugar powder on the surface. That's why Stallen's bread tastes sweet and dry. In a cold European continent, Storem bread can be stored for a month. It's such a long and delicious snack for the Germans to spend a warm and sweet Christmas. Germany's famous dessert, 500 years old. The taste of Christmas bread is very close to the cake because of the heavy butter. It's the best taste after a week. It's a nice mix of wine and champagne. Christmas is about to come. Let's all have a taste of German Christmas bread。

Recipe Recommendations

  • Jin Xiang Gao Fen 200 grams
  • soften butter 100 grams
  • milk 80 grams
  • yeast 3 grams
  • fine sugar 40 grams
  • salt 2 grams
  • eggs 50 grams
  • vanilla extract 1 gram
  • almond powder 5 grams
  • raisins 40 grams
  • Mixed dried fruits 40 grams
  • American almond 60 grams
  • rum 80 grams

Steps for Stallen

  • Make Stallen step 0
    1
    The gold is 100 grams of milk, 80 grams of yeast, 3 grams of lasagna. even
  • Make Stallen step 1
    2
    It's twice as big。
  • Make Stallen step 2
    3
    40 grams of raisins mixed with dried fruit (pineapple dry, lemon fruit store, cranberry dry, strawberry dry) and 60 grams of almonds in the United States, all of which were bulged with rum for more than 12 hours。
  • Make Stallen step 3
    4
    The good fruit dried out the dry water
  • Make Stallen step 4
    5
    Softened butter, 80 grams of fine sugar, 40 grams of salt and 2 grams of paste, and added eggs. even
  • Make Stallen step 5
    6
    It's like 100 grams of vanilla and 1 grams of almond
  • Make Stallen step 6
    7
    THE D-MATERIALS ON THE LEACHATE
  • Make Stallen step 7
    8
    Round and loose for 30 minutes。
  • Make Stallen step 8
    9
    They are divided into three pieces and 15 minutes after the roll。
  • Make Stallen step 9
    10
    one third of the lasagna, 1.5 cm thick, and one third of the cavity
  • Make Stallen step 10
    11
    Don't move in the middle. Put the piece in the groove and make it a little more organized。
  • Make Stallen step 11
    12
    It's fermented in a grill with oilpaper
  • Make Stallen step 12
    13
    (c) Melted butter on the surface as of 3/4 size。
  • Make Stallen step 13
    14
    The oven is 180 degrees preheated, 175 degrees medium, 25-30 minutes covered with tin paper, and melted butter once it's out of the oven
  • Make Stallen step 14
    15
    Cool and sift sugar powder。

    • Stallen Make Tips

    It is best enjoyed after a week. After dusting with powdered sugar, I wrapped two of them in aluminum foil, preparing to eat them a week later. Tips: 1. The dough does not need to be fully developed; reaching the expansion stage is sufficient. 2. The final fermentation does not need to be very thorough; 3/4 is enough.

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