Recipe
1st batter (2 minutes medium speed 4 minutes) fermentation time 80 minutes to 90 minutes.
1000g of flour
60g of raw yeast
750g of milk
2nd batter: Bonbanjuk (3 minutes per medium speed/7 minutes per medium speed/ 3 times butter input/ after mixing/increasing speed 3 minutes per charge)
600g of flour
400g of gravity powder
800g of butter
240 grams of sugar
60g of Turbulence
45g Stolenspice
24g of salt
2,100g of fruit pretreatment
200 grams of milk
1st batter 1810g
Fruit pretreatment (Mix all ingredients in September at least and keep them in a sealed container.Mix once a day)
1000g of raisins
1000g of mixed fill
1000g of orange peel
1000g of semi-dried cranberries
1000g of semi-dried blueberries
a half-dried apricot 1000g
600g of coentro
1000g of roasted almonds
Marge Pan (see image)
750g of almond powder
250g of sugar
Sugar Powder 180g
120g of starch syrup
170g of water
20 grams of negratharum
Splitting weight: 300g of dough, Marge pan: 120g
Secondary fermentation after plastic surgery is 40 to 50 minutes, oven temperature is 170 degrees (convection oven) 35 to 38 minutes.
The reason for coating the butter enough is to prevent the penetration of microbes and other germs in the sale of Stolen for about 40 to 50 days after 4 times of erosion in melted butter.
After coating the butter, put sugar on the front and store it in the freezer.
After sufficiently cooling, coat the sugar powder and wrap it well in the wrap.
Stolene is a product that you eat while waiting for Christmas while cutting each thin slice by slice.
Please visit the bakery nearby and buy the Stolen and wait for Christmas!
Merry Christmas~