美味しいチョコレートシュトーレンの作り方（字幕設定で御覧ください）

美味しいチョコレートシュトーレンの作り方（字幕設定で御覧ください）

This time, I will introduce a delicious Stollen with plenty of chocolate chips and walnut cranberries in a dough with cocoa . It is a recipe that can make two small Stollen. It can be stored for a long time, so it’s perfect as a gift. Please take a look until the end. First, make the dough . Put the ingredients in the container . Add the warm milk. Mix well with the card until the dough is smooth. Move the dough to the center of the container, cover it and double it. to make you butter dough is fermented butter and mix well to mix well and sugar whisk until leave you in creams and soft, salt, and mix and beaten egg well by the addition of almond powder was added at room temperature in addition to the flour and cocoa powder and put in a bowl while you old mix initially mix to cut the dough in a rubber spatula, Once inflated dough Please be mixed to rub the dough to the bowl on the size of the 2-fold, a little so as to spread the dough and add to the butter dough tear each, there is no white part that we will mix the dough and butter dough, oil of the total over the boiling water to Fran Berry please elaborate mix until the cocoa color surface put to take you monkey a walnut to leave wipe off the moisture with kitchen paper drained think hard to mix it first is that crowded mix by adding a walnut chocolate chip Granbury you have divided bake 5 minutes at 180 ℃ of oven trout spread the dough you have mixed progressively, ingredients will then while 30 minutes fermentation by heating on a hot water bath with hot water of 60 degrees placed in a container rounded to Malmo sphere is divided into two equal parts If you have scattered all over the dough is 1.5 times when the bulge press in taking out your hand on top of the oven paper once you have become soft and have cracks around the fabric stretches in diameter 15 cm, when the collapse remains in this please be trimmed when you folded twice inside the open paper, hand You can fold it neatly without getting dirty. Press it with a noodle stick on the surface of the folded dough. Shape it by hand and bake it in an oven preheated to 180 ° C (360F) for 25 minutes. The butter for the topping as soon as you leave you baked dissolved in a liquid, is plenty of put you stollen powdered sugar while you warm can be stored for a long time in plenty to paint evenly coated and butter the butter on the surface of the Stollen Once over time and aging progresses can be stored for about 3 months if you put in a cool place that will be more and more delicious course frozen you can also When the dough has cooled to solidify the butter and sugar coarse heat is taken, firmly wrap Leave it for more than a week. It uses a lot of butter and sugar, but it’s a cake that you eat little by little over many days. When you eat it, slice it into thin slices.

ご視聴ありがとうございます。
今回は、ココア入りの生地にチョコチップとクルミ、クランベリーをたっぷり入れた美味しいシュトーレンをご紹介します。
小さめのシュトーレンが2個できるレシピです。
長期保存ができますので、プレゼントにもぴったりですよ。

焼き上がったらすぐに、シュトーレンの表面にバターをまんべんなく塗ります。
バターをたっぷり塗ることで、長期間保存することができます。
温かいうちに粉砂糖をたっぷりつけます。生地が冷えるとバターと砂糖は固まります。
粗熱が取れたら、しっかりとラップして一週間以上置きます。
時間が経つと熟成が進み、どんどん美味しくなります。涼しいところに置けば3ヶ月くらい保存可能です。もちろん冷凍保存もできます。
バターや砂糖をたくさん使いますが、何日もかけて少しずつ食べるケーキです。
食べるときは、薄く切って召し上がってください。

チョコレートシュトーレン
材料2個分
(パン種)
強力粉100g
ドライイースト小さじ1/2 (2g)
牛乳80g
塩4g

(バター生地)
無塩バター100g
アーモンドパウダー50g
砂糖25g
塩2g
卵25g
強力粉100g
ココアパウダー20g
チョコレートチップ100g
くるみ50g
ドライクランベリー50g

（トッピング）
無塩バター60g
粉砂糖80〜100g

（作り方のまとめ）
パン生地材料を混ぜて、2倍になるまで一次発酵
バター生地を作る
パン生地とバター生地をよく混ぜる
チョコレートチップとクルミ、クラナンベリーを生地に混ぜる
2等分に丸めて二次発酵
生地を手で伸ばし、内側に2回折りたたむ
麺棒で生地の表面を押す
180度のオーブンで25分焼く
熱いうちに溶かしバターをまんべんなく塗る
粉砂糖をたっぷりつけて冷ます

パンのレシピ本「おうちで本格パン焼けました」が、全国の書店、ネット書店で発売です。
5種類の生地の詳しい説明と25品のパンにレシピが載っています。
パン作りの練習にぜひお役立てください。

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Thank you for watching.
This time, I would like to introduce a delicious stollen filled with cocoa-infused dough, chocolate chips, walnuts and cranberries. This recipe makes two small stollen. It can be stored for a long time, so it makes a great gift. Immediately after baking, spread butter evenly over the surface of the stollen. The generous amount of butter will help it keep for a long time. While it is still warm, dust it generously with powdered sugar. The butter and sugar will harden as the dough cools. When it is off the heat, wrap it tightly and leave it for at least a week. As time goes by, it will mature and become more and more delicious. It can be stored in a cool place for about three months. Of course, you can also freeze it. This is a cake that uses a lot of butter and sugar, but is eaten little by little over many days. When you eat it, please cut it into thin slices.

Chocolate Stollen
Ingredients for 2 pieces
(Bread dough)
100 g bread flour
1/2 teaspoon (2g) instant dry yeast
80g milk (lukewarm)
4g salt

(Butter dough)
100g unsalted butter (to soften)
50g almond powder
25g sugar
2g salt
25g egg
100g bread flour
20g cocoa powder
100g chocolate chips
50g walnuts
50g dried cranberries

(Topping)
60g unsalted butter (melted)
80 to 100 g powdered sugar

（How to make)
Mix the ingredients for the bread dough and ferment until doubled in volume.
Make the butter dough.
Mix the bread dough and butter dough well.
Mix chocolate chips, walnuts and cranberries into the dough.
Roll the dough into two equal pieces and let it ferment for a second time.
Roll out the dough by hand and fold it inward twice
Press the surface of the dough with a rolling pin
Bake in the oven at 180°C（360F ) for 25 minutes.
Brush evenly with melted butter while still hot.
Dust generously with powdered sugar and let cool.

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#シュトーレン
#Chocolate Stollen
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