슈톨렌 만들기 +마지팬 ????????☃️ 크리스마스를 기다리며 먹는 빵 Stollen Recipe +Marzipan
⭐Recipe▶Subtitles 레시피▶자막
크리스마스를 기다리며 먹는 빵, #슈톨렌 레시피입니다.
This is the Stollen recipe, bread you eat while waiting for Christmas.
길이 약 33cm의 큰 슈톨렌 2개를 구울 수 있는 분량의 레시피입니다.
It's a recipe that can bake 2 large Stollens (about 33cm long).
기계 없이, 손반죽으로 만들었습니다.
Without a machine, it was made with hand dough.
저는 한 달 전에 건과일을 럼주에 담가두었다 사용했지만, 빵을 만들기 전날 밤 담가두었다 사용해도 좋습니다.
I soaked dried fruits in rum a month ago, but you can also soak them the night before making bread.
럼의 종류는 무관하나, 골드럼의 풍미가 보다 좋습니다. (저는 화이트럼 사용)
The type of rum is irrelevant, but the flavor of the gold drum is better. (I used white rum)
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???? 초코 슈톨렌 레시피 ▼
???? Chocoalte Stollen Recipe ▼
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???? 슈톨렌 파운드 케이크 레시피 ▼
???? Stollen Pund Cake Recipe ▼
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⭐섭취⭐
슈톨렌은 시간이 지날수록 점점 촉촉해지는 빵이므로, 굽자마자 바로 먹는 것보다는 밀봉 후 냉장실에 최소 1주일 숙성 후 드시길 추천합니다.
⭐보관⭐
가운데 부분부터 약 1cm두께로 잘라서 먹고, 양옆을 다시 붙여서 밀봉해 냉장실에 보관합니다.
도수가 높은 럼이 다량 들어갔고, 겉면을 버터와 설탕으로 코팅했기 때문에 약 2개월까지도 보관 가능합니다.
⭐Eating⭐
Stollen is a bread that gets moist as time goes by, so it is recommended to eat it after being sealed and aged in the refrigerator for at least a week rather than eating it immediately as soon as it is baked.
⭐Storage⭐
Cut and eat it into about 1cm thick from the center, attach both sides again, seal it, and store it in the refrigerator.
It contains rum with high alcohol content, and the surface is coated with butter and sugar, so it can be stored for about 2 months.
0:00 인트로
0:12 과일 절임 만들기
0:44 빵 반죽
2:30 마지팬
3:21 과일 절임 준비
3:39 견과류 준비
3:57 성형,2차 발효
5:48 굽기
5:08 버터,설탕 코팅
6:48 2차 코팅,포장
7:21 (10일 경과)자르기,먹기
8:05 (20일 경과)자르기,먹기
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✔ If you watch it with subtitles on, you can see more detailed recipes.
✔ 자막을 켜고 시청한다면 더 자세한 레시피를 보실 수 있습니다.
✔ All the ingredients are at room temperature.
✔ 모든 재료는 상온 상태입니다.
✔Baking:
✔굽기:
▶175ºC 30 min
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⭐Ingredient⭐
*Dried fruits soaked in Rum*
65g of half-dried figs, 40g of orange peel, 65g of lemon peel, 85g of dried apricot, 25g of dried cranberry, 40g of raisin, 90g of rum, 30g of vanilla extract
-dried fruits you want
*Dough*
400g of all purpose flour, 100g of bread flour, 100g of unsalted butter, 170g of milk, 6g of salt, 90g of sugar, 9g of dried yeast, 1 egg (50g), 1 egg yolk (20g), 4g of cinnamon powder,
40g of macadamia, 30g of walnut, 30g of almond
-nuts and spices you want
*Marzipan*
180g of almond powder, 180g of icing sugar, 1 egg (50g)
*Coating*
an appropriate amount of unsalted butter and powdered sugar
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⭐재료⭐
*건과일 절임*
반건조 무화과 65g, 오렌지 필 40g, 레몬 필 65g, 건살구 85g, 건크랜베리 25g, 건포도 40g, 럼 90g, 바닐라 익스트랙 30g
-원하는 건과일
*반죽*
중력분 400g, 강력분 100g, 무염 버터 100g, 우유 170g, 소금 6g, 설탕 90g, 드라이 이스트 9g, 달걀 1개 (50g), 노른자 1알 (20g), 시나몬 가루 4g,
마카다미아 40g, 호두 30g, 아몬드 30g
-원하는 견과류
*마지팬*
아몬드 가루 180g, 슈가 파우더 180g, 달걀 1개 (50g)
*코팅*
무염버터, 슈가 파우더 적당량
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Thank you for subscribed and watching and comments ????????
구독과 시청, 그리고 댓글 감사합니다 ????????
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Baking｜Dessert｜ASMR｜Vlog｜Recipe｜홈카페｜Drink｜Tea Time｜Bake at Home｜디저트｜레시피｜베이킹｜Cake｜Cookies｜Homemade #슈톨렌만들기
*GLUTEN FREE HONEY, THYME & FIG CAKE WITH HOMEMADE FIG COMPOTE* #shorts
*GLUTEN FREE HONEY, THYME & FIG CAKE WITH HOMEMADE FIG COMPOTE*
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This was a beautiful cake to make! The sponge was so nice and light but dense enough to hold the layers. It has a lovely texture and the fig compote gave it a slight tartness ????
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This honey sponge was a recipe from @katie_clova but I have changed it to add the thyme element and to make it gluten free ! ❣️
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Here's how to make it:
• 170g unsalted butter, softened
• 170g thyme infused honey (see below) - alternatively just use regular honey
• 200g golden caster sugar
• 2 tsp vanilla extract
• 3 large eggs
• 280g gluten free plain flour
• 2 tsp baking powder
• ¼ tsp xanthan gum
• 120g buttermilk
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1. FOR THE INFUSED HONEY (make 5 days ahead): Grab ~6-8 thyme sprigs. Fill a jar ½ way with honey, add in the sprigs, then top up with the remaining honey. Give it a little stir then leave for it to infuse for ~5 days
2. FOR THE CAKE: preheat the oven to 180°c. Beat the sugar and butter together until light in colour. Add the honey and vanilla and beat for another few mins
3. Add the eggs and beat in one at a time until it is all beaten in
4. Sift in the flour, baking powder and xanthan gum and fold in. Then finally fold in the buttermilk
5. Either bake as a whole cake for 30-35 mins or divide between 2 tins and bake for 25-30 mins
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FOR THE FIG COMPOTE:
• 4-6 fresh figs, chopped
• 2 tbsp sugar
• 2 tbsp lemon juice
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1. Heat everything together over medium heat and mash with a potato masher. Let it simmer for ~10-20 mins, stirring occasionally
2. Allow to cool completely before using
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I sandwiched the 2 layers together with the thr fresh compote and then used just an fresh cream icing recipe for the top and sides ???? then topped with fresh figs, thyme sprigs, walnuts and a little drizzle of honey!
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It wasn't exactly how I would have liked the look of the cake to turn out but I thought I'd share it anyway because it tastes so good!! ????
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Hope you have a lovely Thursday! ❣️
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#glutenfree #lactosefree #dairyfree #vegan #coeliac #cake #baking #bakery #cakerecipe #honeyandfigs #honeycake #glutenfreecakerecipes #honeyrecipes #figrecipes #freefrom #freefrombaking #glutenfreebaking #glutenfreecakes #
High Protein Cake that tastes AMAZING (105g Protein)
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Kitchen scale:
Meal prep container:
Non stick pan:
bowls:
Air fryer:
Big Blender:
Small Blender:
Y-Peeler:
Squeeze bottles:
STOVETOP:
Macros without frosting: 861 calories, 92C, 15F, 87P
Macros frosting: 99 calories, 4C, 0F, 18P
Dry Ingredients:
AP flour 80g
Coconut flour 20g
Whey protein powder 23g
Casein protein powder 23g
Erythritol 20g
Baking powder 1/2 tsp
Baking soda 1/4 tsp
Salt pinch
OPTIONAL
Cinnamon, ginger
Wet Ingredients:
Juice from 1 Orange
Cottage cheese 200g
Eggs 2
Frosting Ingredients:
Skyr/greek yogurt 50g
fat free cream cheese 50g
Orange juice 1/4
Whey protein vanilla 10g
Directions:
- Preheat oven to 180°C or 350°F
- Add dry ingredients into a bowl and mix.
- Add wet ingredients into a different bowl and mix. Leave a little bit of juice in one of the oranges.
- Add wet to dry ingredients and slowly stir until combined. You might need to add some water until it turned into a creamy consistency.
- Transfer everything to a baking dish 12x18cm or 5x7 inch and bake for 35-40 min until golden brown.
- In the meantime make the frosting by adding greek yogurt, cream cheese, and the rest of the orange juice into a container. Add in 10g of whey vanilla protein powder and mix until creamy.
- Remove the cake from the oven and let cool down for 20 min.
- Spread the frosting on top. Done!
- Cake lasts in the fridge for 2-3 days.
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