【シュトーレン】クリスマスのお菓子 シュトーレンの作り方 | How to Make Christmas Stollen
Thanks! The Concon is today making a will you Christmas flavor, such as the the up Good Points of comes before and sweets but it is you want to eat every year bread is slightly firm to make YOUR First ferment feature dough to create a Stollen location of much because it takes time to image is I fermented you to scratch with plastic wrap so that when the idea to make earlier is a good surface does not dry you kept closed a portion of ass if we Tsuru’ primary fermentation 30 ℃, such as OK in If you have been to the fabric volume leave with the dried fruit in rum is try to tear will continue to make to finally full-fledged Once you become a much doubled extends while to issue leave to stand for 1 hour So put the softened butter in another bowl and make it into a pomade shape. Mix well so that the shape does not remain. Add sugar and salt and mix further . in addition to I hope a uniform state flour in such a feeling I please add the rest of the egg yolk from is good to put in twice to firmly emulsified because the single Stollen per egg yolk easy to separate you use one further mixed and powder is often, but you have lost and are mixed Konaki so much of the unity we are OK is put tear finely a little while ago of ferment if to be as much as possible finely in order to ferment the whole fabric Te keep as put and mixed in is a good hand and then to one of the chunks together Once you add the dried fruit, which had been pickled with nuts rum will make sure to mix so familiar to the entire fabric nuts and fruit is evenly Also, wrap it in a wrap and leave it at about 30 ° C for about 40 minutes. Spread the fermented dough by dusting it on the noodle stand. By the way, after mixing. The dough doesn’t get too big when fermented. Be careful not to make it too thin as it will be folded in half . After folding it, shape it. Transfer it to an oven dish and ferment it at 30 ℃ for 30 minutes. baked also in lightly butter dissolved in one firm Let’s freshly baked hot to burn until the color becomes fragrant with let’s plenty of buttered while hot back Apply the butter in the same way as freshly baked from If it is, it will easily crumble, so be careful when turning it over. Soak it in butter, apply it further, and let it absorb all little by little. Wrap it in a wrap and let it sit overnight at room temperature . A little thicker and you know the difference when compared to eat it is an image, such as summarized in one taste over you slowly time spreads the taste we will finish the Stollen Once passed by overnight will be fun handmade powdered sugar by If completed is Stollen After chipping you put in the refrigerator I hope wrap with plastic wrap each slice is when you save that I think a good idea and cut into thin because there is much multiplied and is good to eat respond completely hidden in the 2 much it is delicious in you should be eating you will immediately sweetness is very gentle mouth of powdered sugar will be happy wearing a fruit rum is good accent have stain on the entire to eat anywhere nuts and fruit weeks It has a nice texture, so please try making it during Christmas time.
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〜材料（1台分）〜
■発酵種
・強力粉・・・45g
・牛乳・・・・30g
・ドライイースト・・・2g
■生地
・バター・・・50g
・砂糖・・・・15g
・塩・・・・・1g
・卵黄・・・・1個
・強力粉・・・80g
・ドライフルーツ・・・80g
・ラム酒・・・10g
・アーモンド、くるみ、カシューナッツ・・・30g
・溶かしバター・・・30g
・粉糖・・・・20g
☆作り方☆
①発酵種を作ります。
【強力粉】【牛乳】【ドライイースト】を混ぜて表面がツルッとするまで捏ねたら30℃の場所で約1時間かけて発酵させます。
②【ドライフルーツ】と【ラム酒】を合わせておきます。
③生地を作ります。
ボウルに柔らかくした【バター】を入れポマード状にし、【砂糖】【塩】【卵黄】【強力粉】を合わせ粉気がなくなるまで混ぜます。
④生地に発酵種を細かくちぎって入れ、一塊になるまで捏ねます。
漬けておいたドライフルーツと【ナッツ】を入れて均等になるまで混ぜてから30℃の場所で40分発酵させます。
⑤薄く伸ばし、半分に折り畳んだらオーブン皿に移して形を整えてから30℃の場所で30分発酵させます。
⑥170℃のオーブンで30分ほど焼きます。
焼き上がったら熱いうちに表面に【溶かしバター】を塗ってラップで包んで一晩寝かせておきます。
⑦仕上げに【粉糖】をかけて薄くスライスしたら完成です。
~Ingredients (for one machine)~
~Fermented seeds~
Strong flour – 45g
Milk – 30g
Dry yeast – 2g
~Dough~
Butter – 50g
Sugar – 15g
Salt – 1g
Egg yolks – 1
Strong flour – 80g
Dried fruit – 80g
Rum – 10g
Almonds, walnuts, cashews – 30g
Melted butter – 30g
Powdered sugar – 20g
How to make
1, Make the fermented seeds.
Mix [strong flour], [milk] and [dry yeast] and knead until the surface becomes smooth.
2, Combine the dried fruit and rum.
3, Make the dough.
In a bowl, mix softened butter into a pomade, then mix together sugar, salt, egg yolks, and flour until no flour remains.
4, Tear the fermented seeds into small pieces and add them to the dough and knead until they form a lump.
Add the soaked dried fruits and nuts, mix until evenly distributed, and ferment at 30℃ for 40 minutes.
5, Roll out the dough thinly, fold it in half, transfer it to a baking dish, shape it, and ferment it at 30℃ for 30 minutes.
6, Bake in the oven at 170℃ for about 30 minutes.
After baking, brush the surface with melted butter while it is still hot, wrap it in plastic wrap and leave it to rise overnight.
7, Finish with a sprinkle of powdered sugar and slice thinly to finish.
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