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Dresdner Christstollen selber backen / Thomas kocht

Mar 08, 2024
Welcome to One Channel, today we are proudly packing a delicious Christian and I am basing it on the recipe of Dresdner Stollen, have fun, now we need first of all that the raisins that I brought during the night in Rome are made according to the original recipe of

dresdner

65 per prescribed sieve 5 and 6 17 in the quantity I used 50 percent here we have lemon peel orange peel see that you take a good one that is not so firm then fresh yeast ground almonds 550 wheat flour sugar and spices I can use my neck cinnamon and nutmeg and of course butter here 50 percent is also measured in quantity, so I told him that the raisins were soaked here overnight.
dresdner christstollen selber backen thomas kocht
Now I add my orange peel and my lemon peel, that's relatively soft, there are some that we are a little firm because I want them on. In any case, a little while so I can hold on a little bit now, then I can also marinate a little bit and then it follows with always a bonus for this too. Bakers parts for this. Now I take half of the garbage and two tablespoons of sugar. The salt and yeast only need a crumb to finally dissolve the desire to accumulate on their own in the banks, then I was able to warm them a little here and carefully most of them. don't make them too hot and it helps, in fact you can use cold ones too.
dresdner christstollen selber backen thomas kocht

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dresdner christstollen selber backen thomas kocht...

If necessary, drink milk, it just takes longer, but it has the advantage that it develops the flavor, it takes much longer. Do not believe me. , the difference is not that big, then we could do everything. This piece of yeast is a little firmer and we do it and that's why this has no chance of turning out well otherwise given the amount of butter in the dough, the yeast also inhibits the sugar and that's why we do a yeast reading so that first the help develops and then more everything together so we will leave this ball covered for now at room temperature for at least an hour and a half and then we will see how it looks.
dresdner christstollen selber backen thomas kocht
In the meantime, I can think about the spices. I just gave each box a quick tap so you can count them. Of course you can also buy powder I think. Everything is a little more aromatic and then the cloves are there too, they are ready to be ground, the older ones should be available everywhere, especially at Christmas, so start. You have to add the rest of the flour with the spices and I could also hand out cards again if you do. Then that's where the rest of the sugar comes in. You can send it by email and mix it briefly by hand.
dresdner christstollen selber backen thomas kocht
If I continue with the mixer, I might as well knead it. by hand. That's where the mother comes in. The mother is at room temperature. It is important to put it. The best thing is to take it out of it the day before, if that's where they marinate it for seven, just put it in the kitchen with some beautiful ones, which are cold the next day, so for me everything is like that too. That's the suggestion after an hour and a half, that's what it should look like when it's finished, if you can give it a good impression.
So it's all coming together now. He explains it to me again because it is a relatively firm desire, so through the raisins also in which machine you have to fight a little here so that you look a little like this on the table the hand later or how now add a bowl of 1.7 and that has a lot of commitment and Citroen and then we do everything very well with a little hand the world always does it well here it is relatively easy because the dough is already well relaxed that thanks to the enormous help we continue on the work surface this now gives more this suggestion makes this also give the dough the first opportunity to develop flavor because of course it is largely transmitted through the fruit, but of course also through the help of the dough.
Fermentation is very easy to recognize briefly so that the raisins spread into pieces, so I make a medicinal one at the end so that the shepherd's day is another hour rather covered again at room temperature and now we can divide them into portions and of course unpack them. three recipe taxes that you can find below in the information box. Now I have made two stollen per kilo and with a slightly smaller 700 I could of course produce three taxes of the same size, but I did it because the tax was actually supposed to last two weeks. First of all, I can achieve it wonderfully, especially , I know exactly how I know I can't wait that long.
I have packed a smaller tax and will definitely not remove it. The next day, before searching on Google, you notice a little tension in the dough and then in front of me there is a completely normal one. There are also different ways to set up the tax here. The traditional Dresden stollen that you want is stretched a little and then folded one on top of the other so that it becomes this typical bride, I don't do that, I just do it in front of me like a loaf of bread and for that we take out a little bit of them . under tension, so press the edges up a little bit to make it flat and I want to go all the way back.
The controls are baked at 180 degrees and under heat I still have a little steam. It is given by placing a tray in the background. , just add a little bit of water to flatten it out, it just makes it juicier, it takes about an hour and then I had a delicious spot. You actually shouldn't need any more to knead because the butter puts clover in the dough, really nothing. all I can do is open mine just one control at a time one the other two go in the refrigerator first then I cut a little more one control and then there was the one that goes in the oven a little bit on each a little bit across the width Now It is best to let the raisins, which are now a little burnt, cool overnight before processing further, because now they still need to be buttered and if they cool too much, if your product is processed, they will break down.
It is made very quickly and on the other hand the butter or powdered sugar often turns yellowish on top so I have clarified it a little here but simply cook the processor for a long time until the base of small grams settles and now we cover everything well with mother like that It looks wonderful when you do that and there are two reasons why you do it: firstly, it naturally protects it from drying out and secondly, it prevents the sugar from getting better and the three founders always taste good, so there is no butter But a little more would be even better now that I have sprinkled a little powdered sugar, sorry with vanilla sugar, then I use homemade, I could also use packets but I think it always tastes a little and of course but normal sugar does the same thing that I have to do now My blood sugar level is like this and of course there is the powdered sugar and the thick one on the sides so that you know your white dress so that the taxes also run out it is important now Since the equipment is cooled beforehand in the park, where else can you mold it?
It is also best to wrap it in aluminum foil for months and should last two weeks if you could have three pieces on a bench. I think this is how it is so that with three stars the entire kitchen the entire house in the direction of wonderful attention the taxes have become really rich, that is normal as I said, it only has one day here now, the result is very nice not to so much and ready again I hope you liked the video, if so, of course I'm happy for a like, subscribe to the main channel, bring it.
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