Stollen in Japanese style

As I made Kanroni of chestnuts (peeled and boiled with syrop), I decided to make Stollen in Japanese style, and delivered to The Matcha House where I was normally buying Matcha.


Photo：provided by The Matcha house
















＜Recipe＞

Butter　         70g
Wasanbon*　30g
Yolk          　　1
Soya milk　　60g
Dry yeast     　8g
Strong flour　80g
Flour         　80g
Matcha　　     2 table spoons
Salt        　　　4g

Nutmeg　         1/3 tea spoon
Cinnamon 　     1/2 tea spoon
Ginger powder 1/2 tea spoon

Kanroni of chestnuts      　30g
Roasted walnuts　            50g
Rum steeped dried fruits 100g

Melted butter & Powder sugar

Please refer to the recipe of stollen to know how to make.
Stollen is German traditional sweet but Japanese version was also quite nice♪

Bon profit!!!

*Wasanbon is fine-grained Japanese sugar traditionally made in Shikoku. If you don't find any, you can use any sugar from sugarcane.

Matcha macaron

It seemd that 2011 had started recently, but wow, already we has entered 2012! Time flies too quick to follow!!!

As our dog passed away and more over we lost dad suddenly, 2011 becomes so sad year for us. Also the terrible earthquake and tsunami made 2011 very tough and sad year for lots of people who had suffered and were still suffering.

I really hope 2012 will by happy year and will bring us only happiness. 

Last time what I made was more less macaron, so I bought almond powder and decided to make proper one.

Our family was hooked on Matcha recently so I chose Matcha Macaron. As Matcha has lots of good effect, like antioxidant, anti-cancer, etc., we feel less guilty when we choose sweets with Matcha.

＜Recipe＞

Egg white　　　　  30g　

Sugar　　　　　     30g　

Almond powder　25g　

Matcha   　　　　　 5g　

Powder sugar  　  30g

Please refer Hazelnuts Macaron recipe to know how to make.

The combination of Matcha and Chocolate is so delicious♪

Bon profit!!!

Stollen

Sweets with dried fruits are not my favorite but a Stollen is an exception!
The Stollen is a heavy german traditional bread like cake containing lots of dried fruit, and covered with powder sugar. We can keep it for a long time and the taste becomes better day by day, so normally we cut a small slice and eat it everyday. However, our stollen is disappearing too quick to know the taste altering with time!

Thinking the butter and powder sugar used for it we are worried about the calorie, but we cannot stop cutting...
One day I brought a stollen from Vienna and I found out our family also loved it. So this year I made several and gave them to each family♪

We cannot see Stollen in Spain a lot, but I suppose if we go to Germany, tons of them go on sale in every bread shop. I have to visit one day!

＜Recipe＞

Butter  　       70g
Sugar　　       30g
Yolk　　          1
Milk 　　       60g
Dry yeast　     8g
Strong flour　80g
Flour         　80g
Salt    　　　　 4g

Nutmeg　 　1/3 tea spoon
Cinnamon　 1/2 tea spoon
Cardamom  1/2 tea spoon

Roasted almond      　30g
Roasted walnut 　      50g
Rum steeped fruits　100g

Melted butter＆Powder sugar

1.　Heat milk to 40℃, add yeast and leave it for a while so that yeast can be fermented.
2.　Place softened butter (room temperature) and sugar in a bowl, and beat them until become white.
3.　Add yolk into 2 and mix well.
4.　Add all flour into 3.
5.　Add 1 into 4 and knead them well until the dough becomes smooth.
6.　Add spices, almond, walnut and dried fruits into 5, knead them little bit more, roll it into a boll, and leave it to be fermented (around 2 hours).
7.　Remove the gas and shape the dough (roll into a oval and fold the left side over to right side but not to cover all, and once again fold the left side over to right side not to cover all.
8.　Second fermentation (around 1 hour).
9.　Bake it in a oven with 180℃ for 30 minutes.
10.　When it is done, spread the melted butter the whole surface (around 20-30g).
11.　When it is cooled, powder the powder sugar and wrap it in plastic wrap.
The taste becomes nicer as days go by, at least leave it for 2 days.
Before eating, powder the powder sugar once again.

Bon profit!!!