Stellen bread
By VicentaLakin
Stollen bread comes from the town of Dresden in eastern Germany and is a traditional German Christmas snack, also known as holiday bread. It has been centuries since then. This bread symbolizes the veil of Jesus, with a special religious connotation. This bread, hundreds of years old, that tastes so fragrancely, is it like a pillow for Jesus' sleep, or like a stable when Jesus was born? We don't give a shit about him. What we care about is its taste, which, compared to ordinary bread, increases the proportion of butter, adds cinnamon powder and adds a lot of wine and fruit drying. It looks like country bread, but it's so delicate and soft, and it's so sweet with wine and fruit, and it's so strong. And the bread is smooth without rubbing the face off the film. It's less than that. We're not from the West, whether it's Christmas or not. Make it when you want。
Recipe Recommendations
- Sponge yeast head 1 part
- dough 1 part
- dried fruit 1 part
- dried nuts 1 part
Steps for Stellen bread
1
sponge fermentation head: 70 g milk, 70 g barbed flour, 50 g rice wine. combination, room temperature fermentation to all bubbles, increasing volume approximately twice. sponge fermentation is made of natural fermentation and made of its own fruit, but too much trouble, i replace it with rice wine. the formulation is described in the steps because of too many ingredients, which cannot be accurately presented in the table. if it's winter, it's up to 35 degrees。
2
Cashew nuts, big almonds, sweet almonds, walnuts, peanut rice, 150 grams in total, roasted in ovens, crushed into shredded particles, not too broken, pellets。
3
i'd rather have some of my favorite fruit drys. if there's cranberry and so on, i don't have them. holy fruit dried, monkey dried and rose raisin dried. the raisins are immersed one day in brandy 110g, allowing the raisins to fully absorb the taste of alcohol. scrambled twigs and raisins。
4
Flour 280 grams, sugar 15 grams, lemon crumbs 3 grams, cinnamon 7 grams, eggs 1 and water 90 grams, yeast 2 grams, all added to the bread machine, mix it up for 5 minutes, mix it up for 5 minutes
5
Smash it evenly and add softened butter, which continues to mix. Butter can also be added to it as soon as it melts directly, and it will continue to rub its face for 10 minutes, i.e., end of a one-sided process, smoothing the face
6
The fruit dried and the dried nuts were half, mixed for two minutes, and covered with a warm fermentation of up to twice the size of the membrane chamber。
7
Excretion agent, loose for 15 minutes. 'Cause there's a lot of dried nuts in there, and the face looks like it's not even
8
A loose, smooth face-blank, with a cane in the middle
9
Part of the dried and dried pellets in the den
10
Turning vertically, and above it is more than below
11
And spread some of the dried grains
12
Turn back the extra part and seal the interface with your hands. Stay
13
And put them all into the oven, and sprayed a thin layer of oil on the bread surface
14
Wetting with a glass of warm water, room fermentation about 40-60 minutes, volume increase about two times
15
The oven is 170 degrees preheated and baked for 20 minutes, followed by a 180-degree rotation and a 15-minute turn for the bread to be even。
16
The baked bread, which is red and brown, is a softer bread and must be roasted on fire. The roasted Stallen also needs oil and a layer of sugar powder, which I'm free of for the sake of health. It tastes pretty good