RecipeWe make difference SIB
INGREDIENTS
Ingredients
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
HOW TO MAKE
Method
Sponge
- Mixing: L5
- First proofing: 28℃, 60 min
Dough
- Mixing: L3H5 and then add almond pieces, fruit mix, rhum
- Floor time: 30 min
- Dividing: 600g
- Bench time: 5 min
- Moulding: Fill 50 grams fo Pate Damand
- Final proofing: 32℃,20 min
- Baking 190/180℃, 50 min
- After baking, Brush the butter on the surface
- 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
PRODUCTS
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