Recipes tagged "Various dried fruits"
3 recipes found
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Stollen
My mother always asks me to make some bread for her and send it back, but the distance is too long, and the taste of ordinary bread has deteriorated before it reaches the place. Finally, after thinking about it, I made this Stollen, which can be stored for a long time and is suitable for long-distance mailing to my mother. It is really inconvenient to be too far away from home and not be able to go back. . . This Stollen is a German Christmas bread. The recipe and method this time come from BBA (The BreadBaker's Apprentice - Apprentice Baker). The shape of the bread is like a swaddling clothes in a manger, which symbolizes the swaddling of Jesus. The colorful fruits represent the gifts of the Magi. It must be said that European holiday bread usually has strong cultural and religious significance. Ingredients: Sponge starter: 113g milk, 64g all-purpose flour, 4 tsp yeast powder Nuts & dried fruits: 170g raisins, 170g various dried fruits, 113g brandy, 10ml vanilla essence, 57g American almonds Main dough: 283g all-purpose flour, 14g fine sugar, 5g salt, 6g orange zest, 7g cinnamon powder, 47g eggs, 71g butter, 57g water Surface decoration: appropriate amount of melted butter, appropriate amount of powdered sugar
Baking All-purpose flour -
Fried yogurt
This year’s popular new way to eat yogurt. There are too many additives sold outside. Make it yourself. It’s economical, affordable, sweet and sour
Drinks Honey cereal -
![Twice baked for more deliciousness: a different [Italian biscotti]](/30aa9933-8cbc-42ad-9a76-742784b7166d.jpg)
Twice baked for more deliciousness: a different [Italian biscotti]
Today we are going to make Italian biscotti, also called biscotti. Bis means twice in Italian, which means that the biscuits need to be baked twice. Since the moisture in the biscuits has been basically evaporated after being baked twice, this biscuit is very suitable for long-term storage and is very absorbent~~ Traditional Italian biscotti does not contain fat, so it has a very crisp and hard texture. It is precisely because of this that the classic way to eat biscotti is usually with coffee, soaking it in coffee and eating it together. I still remember that when I traveled to Italy, I could see these large cookies with a rustic and rough appearance everywhere. I have made an oil-free version before, but it was not very popular with my family. Because our family members have bad teeth, it is really hard to eat the hard ones. . So this time I made a version with butter. The amount of butter is not much, but it makes the biscuits crispy and tastes richer. The preparation of this biscuit is very simple, and the fillings can be mixed as you like, including various nuts and dried fruits. In addition, there are no big restrictions on the shape. Generally speaking, it is a relatively easy snack to get started with, so novices can give it a try! Add a lot of dried fruits and nuts to create a hearty bake. It is also an excellent choice as a souvenir when visiting relatives and friends!
Baking children