I used to make bread, but I didn't do it.This time it's a very rigorous recipe, fermentation.It's a Chinese approach, and the initial results are very pleasing, and every step is satisfactory.It's the last few minutes of baking without staring at the oven, and the color is a little bit heavier.This time it's a continuation of the chestnut series, with fruit beans in the middle, in addition to raisins, and cooked chestnuts.Because for the first time, I didn't put too much dried fruit in the filling, and I was afraid of wasting it.

WHAT YOU NEED

Ingredients

Powdered starch + (B flour) 125 g
Milk + (B flour) 50+1 large teaspoons
10 grams of dry yeast
40 grams of egg
White sugar 35 grams
1/2 teaspoon of salt
Butter (room temperature) + (dissolved) 80 g
Half a tablespoon of rum
100 grams of raisins
A spoonful of brandy
Chestnuts in moderation
Sugar powder in moderation

How TO MADE Christmas bread - Stollen

Steps 1 to 4

1. I poured the raisins into the bowl, and I used the raisins of the sunshine girl, which tasted delicious.

2. Add a large spoonful of brandy to soften, or soak well for the first day.

3. The soaked raisins are placed on kitchen paper to drain the excess juice.

4. Spread a little flour over the raisins, so that the flour can also absorb some of the moisture, making it easier to knead into the dough.

Steps 5 to 8

5. Now mix the ingredients of A dough and knead into a smooth dough and ferment to 1.5 times the size.

6. It took me about 40 minutes.

7. Then add the rum in the ingredients of the B dough to the stirring bucket.

8. Continue to add ingredients other than raisins to the fermented dough, and continue to perform the dough-making steps in the baking machine.

Steps 9 to 12

9. You can go to the expansion stage without the bread maker.

10. When the dough is well kneaded, it is fermented in a warm place to twice its size.

11. Remove the exhaust and put the grapefruit wrapped in flour and knead it into the dough.

12. Divide the good dough into two parts, cover it with a preservative film and let it sit for 20 minutes.

13. Take a loose dough and knead it into an oval shape.

14. Chestnut kernel with skin on the middle yard.

15. Orthography, with a fold of facial skin on one side, does not have to overlap, it looks better in the wrong place.

16. Press the outside of the filling with a doughnut stick, and secure the surrounding bonding part.

17. It is placed on a grill, covered with a preservative film, and left in a warm place to ferment for 8 minutes.

18. Then put it in a preheated 180-degree oven and bake for about 30 minutes.

19. After the oven, brush the melted butter, wait for the first suction to dry, and then brush the second layer.

20. After all the butter has been brushed off, add a thick layer of powdered sugar.

21. The honey is stored in a fresh storage bag for 3.4 days and then eaten, it tastes better.

22.

Handy cooking tips

　　1. the filling can be changed according to your preferences, you can add rich dried fruit or fruit ingredients, the taste is better2. You can't split it into two doughs, you can make a big one.3. Orthography can be done in two or three folds according to preference.