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Bread > Sweet bread

Stollen with semi candied fruit

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

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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