Stollen Depp Baking Lab

Overview

Desserts - Stollen Stollen, which is rich in dried fruits, is coated with powdered sugar as thin as snow. It looks cute, tastes sour and sweet, and has a crispy and delicious texture. It is a must-have traditional bread for German Christmas and has a history of several centuries; Production time: 5 minutes, difficulty 5 stars, number of people 5, suitable for people: all ages. Oven settings: Depp F1 oven 3D hot air mode 180, preheat 10 minutes, bake for 25 minutes Liquid dough: 50g high-gluten flour, 15g yeast, 50g milk. Main dough: 200g special French bread flour, 25g sugar, 4g salt, 12g egg yolk, 45g almond paste, 100g butter, 100g raisins, 100g dried cranberries, 50g candied orange peel, 3g cinnamon powder, 20g red wine. Filling: 120g almond paste,

Tags

• baking
• butter
• candied orange peel
• dried cranberries
• egg yolk
• high gluten flour
• raisins
• red wine
• special flour for french bread
• yeast
• almond paste
• cinnamon powder
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Heat the milk to 20 degrees, add yeast; stir until the yeast is completely melted

   

2. 2 Add flour and mix evenly. The temperature of the dough is 23 degrees and fermented at room temperature for 1 hour. Complete the liquid seeding part;

   

3. 3 Soften the butter and stir, add almond paste, salt, egg yolk, and fine sugar, stir evenly, and stir until white and puffy;

   

4. 4 Add the liquid dough and flour, mix evenly until there is no dry powder

   

5. 5 Cover with plastic wrap and ferment for 1 hour

   

6. 6 Soak raisins, dried cranberries, and candied orange peels in red wine for 30 minutes;

   

7. 7 Take out and mix well, add cinnamon powder and mix well;

   

8. 8 Pour into the dough and mix well;

   

9. 9 Take out the dough and divide it into 100g small dough.

   

10. 10 Wrap an appropriate amount of almond paste into a round shape;

    

11. 11 Place in a warm and humid place to ferment for 1 hour, then bake in the oven at 180 degrees for 25 minutes

    

12. 12 Brush the liquefied butter on the freshly baked Stollen while it's still hot. After cooling completely, dip it in