从来没吃过史多伦，为了应景，也给家人第一次烘史多伦。
可是感觉面包没有书上发的高，也不知是否不达标？
虽然娜娜向来不喜欢葡萄干，所以这面包不是她所爱。
幸好合我胃口，我大爱呢！
酒香，杏仁香，葡萄干甜，面包体微实带嚼劲，
越咬越香，越吃越爱！
想到今天已是圣诞，纵然这面包不达标也由它了，
贴上来与大家分享，顺便做个经验记录，
希望来年有机会再做，从错误中学习，
会有更好的史多伦呈现。
史多伦
食谱参考：孟老师的100道面包
材料：
A 葡萄干，综合水果干， 糖渍桔皮丁各50克，兰母酒150克
B: 高筋面粉250克，细砂糖40克，盐1/2茶匙，即溶酵母3克，奶粉10克，肉桂粉1茶匙，兰姆酒1汤匙，水125克。
C 无盐奶油65克,杏仁片50克，融化无盐奶油100克
D装饰：糖粉
做法 ：
1。葡萄干浸泡在兰母酒内至少5个小时以上备用。
2。将材料B全部混合，先用慢速搅拌成团，再用中速搅成稍具光滑状。
3。无盐奶油切小块分次加入，用中速搅呈透明薄膜的面团。
4。葡萄干挤干后与综合水果干，糖渍桔皮丁及杏仁片，加入面团中，用慢速搅匀。
5。 面团放入容器内并盖上保鲜膜，进行基本发酵约80分钟。
6。 面团分割成2等份，滚圆后盖上保鲜膜松弛约15分钟。在分别擀成长约20公分，宽约15公分的椭圆形。
7。面团对折后用擀面棍压紧，进行最后发酵约60分钟。
8。 面团刷上适量的蛋液，放入已预热的烤箱，以180°C烤约30分钟。
9。 面包出炉后，刷上均匀的融化奶油。待冷切后筛上适量的糖粉。
Stollen
Recipe adapted from: 孟老师的100道面包
A) 50g raisins, 50g dried orange peel, 50g mixed dried fruit, 150g rum
B) 250g bread flour, 40g caster sugar, 1/2tsp salt, 3g instant yeast, 10g milk powder, 1tsp cinnamon powder, 1tbsp rum, 125g water
C) 65g unsalted butter, 50g almond flakes, 100g melted unsalted butter
D) Icing sugar to dust the bread
Method:
1. Soak the raisins in the rum for at least 5 hours.
2. Mix all ingredients (B) using slow speed, then switch to medium speed and knead until it becomes shiny.
3. Cut the unsalted butter into small pieces and knead them in one by one. Knead using medium speed until the dough is pliable.
4. Drain the raisins and mix it into the dough together with the dried orange peel, dried mixed fruits and almond flakes using low speed.
5. Place the dough in a container, cling wrap it and allow to rest for about 80 minutes.
6. Divide the dough into two portions (about 240g per portion), roll them into balls and cling wrap them. Rest for about 15 minutes before rolling them out into ovals measuring about 20 cm in length and 15 cm in width.
7. Fold the dough in half and use the rolling pin to pinch it together. Rest for 60 minutes.
8. Brush the dough with some eggwash and bake them in a preheated oven at 180°C for about 30 minutes.
9. Remove the bread from the oven and brush the surface with some melted butter. When it has cooled down, sieve some icing sugar onto the bread.
* Butter crumbs
：Unsalted butter 10g, Icing sugar 10g, Cake flour25g - Mix melted
butter with sifted icing sugar well. Add in sifted cake flour,rub with
fingers to form butter crumbs.
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看那微实的面包体，应该是和面团功夫不足，
来年一定要注意这一点。
幸好兰姆酒，干果和杏仁弥补了这方面的不足，
加上有嚼劲，不失为具有特色的一款面包。
表层撒上满满的糖粉，是史多伦另一个特色。
雪花花的，让人就有过冬的感觉，
也可以想像力再丰富一些和圣诞扯扯关系，
哈。。。。。哈。。。。。。。
献丑了，我的第一个丑丑的史多伦，请多多包涵。
Linking this post to Cook-Your-Book # 29 hosted by Joyce from Kitchen Flavours
Linking this post to Cook & Celebrate : Christmas 2015 event hosted by Bake For Happy Kids , Goody Foodies & The Domestic Goddess Wannabe .
