Helen
Quote: ok
we are all different
Tatyana, yes, of course ... but I'm like, everyone is stollen, stollen ... well, I think we need to bake ... here's the result ... baked and English cake, mine also didn't like it, a lot of dried fruits ... fat ... to it is growing ... but Natashin, Rozhdestvensky, they said, Yes! Speckled again ...
Painting
And we need to hide the stollen after baking. They won't let it stand for two weeks. And yes, marzipan is great. I also bake this recipe every year. We like it very much.
Prus - 2
For many years I have been baking it - everyone likes it - both family and friends, and everyone whom I treated. Every year, for the New Year, they also bring me Stollen from Prague as a gift. So - this one tastes better! I don't add juice to the filling, I fill everything with rum half a finger above candied fruits / nuts. I don't drain the remaining liquid - I just add a couple of tablespoons of flour to the batch with the filler. Nothing blurry. In the second sprinkling with powder, I press the powder tightly - it turns out an excellent oil-powdery crust! This year I baked for 3 days - 3 batches!
Fotina
Quote: Helen

And I added 150g .... well, I want to say, nothing special about this stollen (as my husband says, Darnitsky with raisins), baked in molds .... for me Christmas cake, much tastier ... the oven is no longer I will...
maybe they beat me up with flour.
I'm doing my second year - I liked it very much




Christmas stollen
Painting
Flour also matters. With our standard protein of 10.3, everything is fine. And if the flour is of the type of strong bread (Shugurovskaya, Italian with bklk 13-14), then it will be tasteless.
Helen
Quote: Painting
And if the flour is of the type strong bread (Shugurovskaya, Italian with bklk 13-14), then it will be tasteless.
and from where, such studies !?
silva2
The girls made stollen in manitoba. OOOOO Very tasty and keeps its shape well

Christmas stollen
And this is a stollen in the shape of a squirrel (the remains of the dough. Made by weight for sale)
and cut
Christmas stollen





Marzipan mass was added directly to the dough




As for the taste ... My husband, spoiled by all sorts of goodies, purrs with pleasure ... And I bastard from one smell
Painting
Helen, this recipe from Anya from a friend from Germany and there was indicated flour type 405.
Helen
Quote: Painting

Helen, this recipe from Anya from a friend from Germany and there was indicated flour type 405.
Quote: silva2
The girls made a stollen in Manitoba. OOOOO Very tasty and keeps its shape well
But what about it !?
silva2
Quote: Helen
But what about it !?
I watched Maria Selyanina's lesson, and so she says that a real stollen is baked with strong flour
Helen
Quote: silva2
that a real stollen is baked with strong flour
Well!
Fotina
Only in this form can you take a picture. Half ate after NG, the second was stored on the balcony in foil. Today everything has been cut off, and there is almost nothing to photograph. One piece
Christmas stollen
I just have no words, I am so tasty, bright, aromatic! The aroma is dizzying).
Is Manitoba a strong flour? Or Shugurovskaya?
I don’t want to add flour according to the recipe, but I don’t want to bake it in a muffin pan, but it’s scary without it. Or I will buy a mold for a stollen in a year)
Painting
Svetlana, and manitoba and shugurovskaya - strong flour. The protein content is the same, but still stronger. It's just that the criteria for determining the strength of flour here and in Europe are slightly different. I bought Shugurovskaya in Vkusville for a colleague. There is a kilogram of something in the region of 80 rubles.

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