This text is in Chinese. Here is a translation of the text:
Stollen is similar to buttery egg rolls in richness, but the dried fruit makes it sweeter and gives it a more interesting texture. It provides a rich holiday food for breakfast or afternoon tea with thin breakfast bread or tea. Like fruit cake, stollen improves with age and can be made three weeks in advance. Recipe source: Martha Stewart Living, February 1996. Makes 4 large loaves. Ingredients: 3 packages active dry yeast, 1/2 cup warm water (100 to 110 degrees), 11 cups all-purpose flour, plus more for dusting, 1 teaspoon salt, 3/4 cup sugar, 1/2 teaspoon ground mace, 1/2 teaspoon freshly ground nutmeg, 2 cups warm milk, 1 1/4 cups (2 1/2 sticks) plus 4 tablespoons unsalted butter, melted, plus more for bowl, 6 large eggs, lightly beaten, 2 1/4 cups raisins, 1/2 cup cognac, 2 1/2 cups golden raisins, 1/2 cup orange juice, 4 oranges, peeled and diced, zest of 2 lemons, 1/2 pound candied citron, chopped, 1/2 cup chopped apricots, 2 1/2 cups blanched almonds, chopped, confectioners sugar, for dusting. Directions: 1. In a small bowl, mix yeast and 1/2 cup warm water and let stand until foamy, about 10 minutes. In a large mixing bowl, sift dry ingredients together. Stir in milk and 1 1/4 cups melted butter. Add dissolved yeast and eggs. Turn dough out onto floured surface and knead until fairly smooth. 2. In two separate bowls, soak raisins in cognac and golden raisins in orange juice. Let stand for 10 minutes each. 3. In a medium-sized bowl, mix raisins and golden raisins with soaking liquid, orange zest, lemon zest, citron, apricots, and almonds. Add mixture to dough. Continue kneading for about 10 minutes. If dough is sticky, knead in more flour, but be careful not to overwork. 4. Place dough in a large buttered bowl. Cover bowl with towel and let
26.04.2023 @ 20:52
This text is in Chinese. Here is a translation of the text:
Stollen is similar to buttery egg rolls in richness, but the dried fruit makes it sweeter and gives it a more interesting texture. It provides a rich holiday food for breakfast or afternoon tea with thin breakfast bread or tea. Like fruit cake, stollen improves with age and can be made three weeks in advance. Recipe source: Martha Stewart Living, February 1996. Makes 4 large loaves. Ingredients: 3 packages active dry yeast, 1/2 cup warm water (100 to 110 degrees), 11 cups all-purpose flour, plus more for dusting, 1 teaspoon salt, 3/4 cup sugar, 1/2 teaspoon ground mace, 1/2 teaspoon freshly ground nutmeg, 2 cups warm milk, 1 1/4 cups (2 1/2 sticks) plus 4 tablespoons unsalted butter, melted, plus more for bowl, 6 large eggs, lightly beaten, 2 1/4 cups raisins, 1/2 cup cognac, 2 1/2 cups golden raisins, 1/2 cup orange juice, 4 oranges, peeled and diced, zest of 2 lemons, 1/2 pound candied citron, chopped, 1/2 cup chopped apricots, 2 1/2 cups blanched almonds, chopped, confectioners sugar, for dusting. Directions: 1. In a small bowl, mix yeast and 1/2 cup warm water and let stand until foamy, about 10 minutes. In a large mixing bowl, sift dry ingredients together. Stir in milk and 1 1/4 cups melted butter. Add dissolved yeast and eggs. Turn dough out onto floured surface and knead until fairly smooth. 2. In two separate bowls, soak raisins in cognac and golden raisins in orange juice. Let stand for 10 minutes each. 3. In a medium-sized bowl, mix raisins and golden raisins with soaking liquid, orange zest, lemon zest, citron, apricots, and almonds. Add mixture to dough. Continue kneading for about 10 minutes. If dough is sticky, knead in more flour, but be careful not to overwork. 4. Place dough in a large buttered bowl. Cover bowl with towel and let