Stallen

Recipe Recommendations

• medium-gluten flour
• fine sugar 14g
• salt 5g
• lime zest 6G
• cinnamon powder 7g
• eggs
• butter
• water 57g
• milk 113g
• yeast powder 4 teaspoon
• raisins 170g
• Various dried fruits 170g
• brandy 113g
• vanilla extract 10ml
• American almond 57g
• melted butter appropriate amount
• powdered sugar appropriate amount

• sweetening
• baking
• several hours
• ordinary

Steps for Stallen

1

First, the larger fruit dried into small pieces, then all the raisins and all the different fruits dried together, poured into brandy wine and vanilla, immersed and immersed several times a day until the liquid was fully absorbed by the fruit, a process that lasted about two days

2

Burn the almonds with the water

3

Cut it off and cut it off

4

Clean up the orange surfaces, wipe out the orange pellets, spare

5

Making sponge fermentors: heating milk in water

6

About 38°C

7

Add flour and yeast

8

Smash it evenly and then ferment it with a membrane

9

After almost an hour of room temperature, it's already fermented to bubbles, and it'll just fall down by the pot

10

Put all the main noodle material in the mix, add sponge fermentation, and then fix the noodle, and then stir it up into soft, but not sticky ones

11

Put half of the dried fruit in the mix

12

Keep shattering evenly

13

Load the flat noodles into the facebasket and put them in warmth for basic fermentation

14

Room temperature fermented for about 45 minutes

15

Split the noodles into two

16

take a pasta and put it in a thick rectangular, about 20 cm*10 cm

17

Put a little powder on it, and then a little bit of the almond

18

And some wine and fruit

19

press the middle of the rectangular with a scepter, so that the middle is thin, with a thick edge of 2.5 cm in length on each side, which corresponds to the original rectangular

20

the new rectangular size is about 30 cm*15 cm, thicker up and down, thinner in the middle

21

Scratch the noodles and fold down the thick edges above

22

Put some of the almonds and the wine-garde dry into the noodle patch. Lee

23

Turn the noodles over

24

And fold the thick edge of the upper layer up from the bottom

25

The look on the side after folding

26

Put more almond shredds and wine charries in the new sutures until the slits on both sides of the lasagna are filled with almond shreds and wine berries. Fuck

27

Then you'll be careful to press the stitches

28

Move the dough to the grill, and turn it into a moon

29

Vegetable oil sprayed to the noodle, covered with flavoured membranes, final fermentation at room temperature for about an hour, until the noodle was 1.5 times larger

30

Put the noodles in the lower of the preheated oven and bake them at 175°C for 40-50 minutes

31

Bread comes out of the oven, while it's hot on the surface and it's melting butter

32

Then immediately put sugar powder on the bread surface

33

A second layer of sugar powder will be spilled in a minute, and the bread will be packed with a lot of sugar powder, and the bread will be completely cooled and stored in a bag

Stallen Make Tips

Recipe Categories

• baking Recipes