Recipes tagged "Rum-soaked dried fruits"
3 recipes found
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Natural yeast panettone, wishing all my friends Merry X'mas
Christmas is here, and I always want to make something suitable for the occasion. The Stollen I made last year was fun and I made strawberry Christmas figures and broccoli Christmas trees. This year I will make natural yeast panettone. Although it takes time, the amazing taste of the finished product makes it all worth it. It has a very fluffy and light texture, mixed with the acidity of natural yeast, full of flavor, rich in layers, soft and moist. Lao Wu said it looked like cake, but in fact it was clearly bread. The natural yeast fermentation lasts for tens of hours, which precipitates a richer taste.
Baking cake -
Germany’s traditional Christmas snack---Stollen
Stollen, also known as Stollen by many of us, is a traditional German Christmas snack that is said to have a history of hundreds of years. It is made one month before Christmas every year, and the whole family gathers together every week before Christmas to cut it into thin slices and eat it until Christmas arrives. Originally, I wasn't very fond of food sprinkled with thick powdered sugar, but a taste test made me change my mind about Stollen. It was on Christmas Eve a few years ago that I tasted this historic German pastry in an American supermarket. I was filled with the aroma of rum-soaked nuts and the rich taste of butter. I was surprised to find that the thick powdered sugar didn’t have such a sweet taste. I really admired the traditional taste that has been around for hundreds of years, and it can really capture people’s tongues and hearts. So, on Christmas Eve this year, as a Chinese, I made this delicious German holiday snack by referring to the method in the Japanese cooking book. The interpenetration of food culture among people of different races in different countries is so interesting.
Baking Picnic -
Oatmeal and dried fruit bread
Good news for dried fruit lovers! Add about 25% oat flour to the flour, and add a large amount of rum-soaked dried fruits. After a night of slow fermentation and then baking, the slightly rough texture of the bread has a wine-flavored dried fruit flavor. The more you chew, the sweeter it becomes. Dried fruit lovers must try it!
Baking children