The art of french pastry phần 589
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (93.77 KB, 5 trang )
YIELD|1
STOLLENLOAF,
SERVING10TO
12PEOPLE
BASE
TEMPERATURE
|60°C
Stollen,acelebrationbread
thathasbeenaChristmas
traditionsincethefifteenth
century,isaneastern
Europeantypeofbrioche
thatissimilartoItalian
panettone.Therichoblong
breadisloadedwith
butter,nuts,raisins,and
candiedcitruspeels,and
lastsforweeksduetothe
rumintherecipe,which
actsasacuringagent,and
tothemeltedbutterand
confectioners’sugar
coatingthatisapplied
whenthebreadcomesout
oftheoven,creatingaseal
thatkeepsthebreadmoist.
Thebreadisalsocalled
Christstollen,anditsshape
issupposedtorepresent
thebabyJesuswrappedin
ablanket.
Youcanmakethisbread
inasingleday;thedough
doesnotrequirea2-day
processlikemanyother
briochedoughs.
BEFOREYOU
BEGIN
>>Getoutthe
following
equipmentand
allowallofthe
ingredients
exceptforthe
milkandtheeggs
tocometoroom
temperature:
Digitalscale,setto
metricweights
1chef’sknife
1mediumjar
1digital
thermometer
KitchenAidor
standmixer
fittedwiththe
doughhook
1rubberspatula
1bowlscraper
1mediummixing
bowl,ifneeded
