RecipeWe make difference SIB
Mixing ratio
Sponge
- 00 Typo flour  500g
- FARINE FRANCAISE T55  170g
- Milk  400g
- Instant Yeast  25g
Dough
- Sponge  1095g
- FARINE FRANCAISE T55  330g
- Butter  400g
- sugar  120g
- salt  20g
- Vanila paste with seed  10g
- Stollen spice  10g
- Almond pieces  125g
- Semi candied fruit mix  800g
- Rhum  40g
Fruit mix
- Raisin ( Soaked)  400g
- LEMON PEELS  50g
- ECORCES D`ORANGES QUARTIERS CONFITS  100g
- Semi Candied Hallabong peel (korean Mandarin from Jeju island)  50g
- Semi candied sliced Cranberry  100g
- Semi candied fig halk cut  100g
Filling
- Pate Damand ( Almond paste)  250g
- Rhum  10g
Cooking process
Sponge
- Mixing: L5
First proofing: 28℃, 60 min
Dough
- 1. Mixing: L3H5 and then add almond pieces, fruit mix, rhum
2. Floor time: 30 min
3. Dividing: 600g
4. Bench time: 5 min
5. Moulding: Fill 50 grams fo Pate Damand
6. Final proofing: 32℃,20 min
7. Baking 190/180℃, 50 min
8. After baking, Brush the butter on the surface
9. Dust the powder sugar After cool down
Mini stollen
-Dividing 50~ 60 grams
Fruit mix
- - Soak Raisin into the syrup ( water 2+ sugar 1)
- Slice Orange peel and Hallabong peel into the small pieces.
Filling
- Mix well
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