本格的｜至福のシュトーレンの作り方

本格的｜至福のシュトーレンの作り方

Interior accessories are the wife’s choice. I don’t think this kind of sense can win against women. I’m so happy with how the kitchen looks. I love my favorite house more and more. Thank you for always making my home a comfortable place. Today, I will work hard to make sweets for Christmas at my favorite house. Making German baked confectionery Stollen. First of all, I’m going to make dried fruit pickled in rum, which is the material of Stollen. I use various dried fruits luxuriously. It’s like a jewel. mandarin orange, lemon, pear, plum peaches, figs, persimmons, apples, kiwis raisins, white raisins Cut the dried fruit into small pieces. Colorful and beautiful. Put the cut pieces into the jar. Pour plenty of rum. Tightly close the lid. Let it soak in firmly overnight. On the next day, it’s finally time to make Stollen. (*The recipe is for 2 Stollen sticks.) First, make the fermented dough. Strong flour 150g Dry yeast 10g Milk 150cc Mix lightly after adding. When it is mixed to some extent, put it on a bread board and knead it for about 5 to 10 minutes. The reason for making the fermented dough first is that if the sugar content is too high, it will be difficult to ferment. It is easier to ferment if you mix the fermented dough with another dough. When the dough comes together, put it in a bowl, wrap it and let it ferment for about an hour. In the meantime, make other preparations. Roast the nuts. The nuts used this time are almonds, cashews, and walnuts. Quantity: 50g Oven temperature: 160°C (no preheating) Time: 10 minutes I’ll do something else while I wait. These are dried fruits that were soaked in rum yesterday. Remove from rum and drain. If you do not drain the juice, the dough will be too soft when mixed with dried fruits. This leftover rum will be used later. It’s a nice scent of fruit and rum. Remove roasted nuts from oven. Roasted nuts are also fragrant and good. It’s crunchy and delicious. Coarsely chop the nuts. Finally making the real dough. Butter 100g Sugar 50g Strong flour 200g 1 to 2 pinches of salt (Use sparingly if your butter is salty) 1 whole egg Mix lightly. When the whole is mixed to some extent, take it out on a floured bread board and knead it. Almond Poodle 40g fermented dough At first, it sticks to your hands and is difficult to mix. However, after kneading for a while, it will come together. Flatten it out a little. Drain the rum-soaked dried fruit and add. I added 300g of dried fruit, but you can add as much as you like as long as it doesn’t affect the dough. I put 50g of nuts in it. You can add as much nuts as you like, but if you add too much, the texture may be bad. Add lemon zest for flavor. Add spices for flavor. I think people who don’t like spices don’t have to put it in. But I think the scent of this spice is the finer points of Stollen. Feel free to choose the type and amount of spices that you want to mix with the dough. This time I used a lot of cinnamon and less nutmeg, cardamom and cloves. Wrap them in dough and mix. When I’m mixing the dough, it smells good and soothes me. When the dough is mixed to some extent, lightly roll it into a ball, put it in a bowl, and cover it with plastic wrap. Then let the dough ferment again. Next, make the marzipan to put in the dough. Marzipan is made by kneading powdered sugar and almond powder with egg whites. Marzipan is similar to Japanese anko. When you put marzipan in Stollen, it’s very delicious in harmony with the sourness of dried fruits. Smooth the egg whites for easier mixing 100g powdered sugar 100g almond powder Add egg white little by little I added the egg white of one egg this time, but it was a little too much. Marzipan is easier to work with if you have the right amount of egg white. The dough was fermented at room temperature for about 30 minutes. Divide the dough into 2 equal parts. Flatten the dough slightly. Also divide the marzipan into halves. Roll it into a long strip and place it on top of the dough. Fold the dough in three and wrap. After wrapping, press both sides of the center of the dough with a stick to raise the center. After filling the gaps so that the marzipan does not protrude from the dough, the molding is completed. Bake the Stollen in the oven Temperature: 180°C (with preheating) Time: 40 minutes Melt 80g of melted butter, which will be used later, in the heat above the oven. It’s baked. It was baked nicely. Apply 80cc of rum soaked in dried fruit to the surface. Remove dried fruit that has a burnt surface as it is bitter. Coat the back side with rum as well. It’s still warm and steam is coming out. By applying it while it’s still warm, the alcohol content will fly off. Next, apply 80g of melted butter. Of course, butter the back side as well. It can be preserved for a long time by applying it firmly to the surface. Now sprinkle granulated sugar on top. Then coat it with powdered sugar. Actually, it would be better to sprinkle powdered sugar all over, but only the top. Wrap the stollen in plastic wrap and allow it to cool and blend. After the stollen has cooled, sprinkle with more powdered sugar. It looks like it’s covered with snow. It’s a sweet treat for winter. It seems that the shape of Stollen represents the appearance of wrapping the baby Christ in pure white swaddling clothes. In Germany, the home of Stollen, it seems to be a tradition to cut and eat one piece a day for four weeks before Christmas, and finish eating by Christmas. Stollen is made with a lot of sugar and butter, so it seems like a terrible food with a tremendous amount of calories, but it seems that it was designed to be stored for a long time. Stollen is also characterized by the taste that gradually matures. It gradually matures and seems to be more delicious in the 4th week. If there are any stollen left until Christmas. It is a delicious looking cross section. It’s time to enjoy the tasting. Lets’ eat. Oh, it smells so good. The sweetness is solid, but I can also feel the sourness of dried fruits and the richness of nuts and marzipan, giving it a luxurious taste. In a word, happiness! That’s what it feels like. Oh it was delicious. Thank you for the meal. Well, that’s all for this video. Thank you very much for watching this time. Also, thank you for your next video.

クリスマスの時期なので、ドイツの伝統的な焼き菓子のシュトーレン（Stollen）を作ってみました。

美しいドライフルーツをラム酒漬けにして、ナッツや香料（レモンの皮、スパイス）マジパンなどをたくさん入れて本格的なシュトーレンを焼きました。

とても美味しい至福の味に仕上がりました。

作り方を丁寧に説明しているので、ぜひご覧になってシュトーレン作りに挑戦してみて下さい。

《使用BGM》
DOVA SYNDROME：https://dova-s.jp/
曲名：冬の陽射し（部屋の小物）
　　　クリスマスはBarで…的なBGM（ドライフルーツ）
　　　サンタは中央線でやってくる（シュトーレン）
　　　クリスマスギフト（シュトーレン）
　　　くつした（実食）
　　　good noon（エンディング）

以上を使わせていただきました。
ありがとうございました。

#Stollen#シュトレン#シュトーレン#Christmas#クリスマス