baking in the world rice cooker stollen in the pot

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Like the snow which piles up in the saintly night the

As for your present candy, with the traditional Christmas cake “stollen” of Germany, as for procedure it is the same as the pan. Without using the material which is difficult to enter to the hand, excluding also difficult job, it makes with just the material which is in the house. It will try tasting the atmosphere of the German candy with ease.

From pansaito German Christmas and shiyutoren
Because rice cooker it makes with main publication rice cooker of cooking, it is tasty, (terrestrial circular publication)
Don’t you think? the rice cooker pan of the basis it is dense, the kettle pan of 3 parts
Necessary reading! Rice cooker cooking collection & note writing

Christmas candy

Stollen

* The material which is used * for five go making rice cookers

Powerful powder n/a g
doraiisuto n/a Small spoon 1
Salt n/a Small spoon 1/2
Sugar n/a Small spoon 2
Milk n/a cc (adjusting to the egg, 125cc)
Yolk n/a ko
No salt butter n/a g (making normal temperature,)

Sugar boiling n/a of skin of tangerine 40g
Prune (or raisin n/a g
suraisuamondo n/a g
Walnut n/a g
Cinnamon n/a A little

Melting possession salt butter n/a Large spoon 1
Sugar n/a Appropriateness
Powder sugar n/a Appropriateness
Ram liquor (or brandy, or whiskey n/a Small spoon 2

* Method of making *

1. The walnut divides small by the hand.The prune cutting small, pours the ram liquor.

2. bread flour in a large bowl, active dry yeast, sugar, salt, stir with a whisk put the.

3. loosen the eggs, add milk stir, the strength of the microwave oven without a wrap30warmed over seconds or so, mix melted butter (at this point,40 it is important, which is the difference between the warmth of the degree) , pour into flour, stirring with chopsticks, after a summary of moisture to permeate the entire, fluffy the wrap over10minutes to rest.

4. 3minutes or knead, when you lift or scoop slammed by hand, ( 1. ) rounding a mixture of, salad oil into the inner pot painted thinly, cover with plastic wrap attached to the water, set the rice cooker, heat insulation10minute turn off the switch30minute, 2fermented times the size of a.

5. the dough is finished primary fermentation, remove the units lined with powder under, stretched in the rolling pin, sprinkle with cinnamon, fold up, down, left and right, stretched out again, fold a little staggered by two, back to the inner pot, keep warm and then wrap the lid in the water wearing.

6. heat insulation10minute turn off the switch20minute, 2secondary fermentation times the size of, remove the wrap, normally cook.

dough fermentation is finished secondary.

7. when the switch retrieve out.

8. apply melted butter while hot, be sprinkled with sugar.

9. sprinkle plenty of powdered sugar when completely cooled.

wrap tightly with plastic wrap to store.

candied orange peel
1.orange peel (2Lsize of tangerine peel1individual) of, kosoge with a spoon to take the white part of the inner.
2.turn off the water is raised to let hitonitachi colander into boiling water with plenty of. 2rinse with water times.
3.cut into thin pot, tablespoon sugar1.5~2over low heat in addition to, shake the pan while the sugar entwined, if you get completely tangled gloss finished.

it was introduced yesterday 12lunch of the month recipes here!


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