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    STOLLEN

    Uploaded by

    parvender
    The document provides a recipe for Stollen, a fruit bread containing sultanas, candied orange and lemon peel, almonds, rum, yeast, milk, flour, sugar, butter, and marzipan. The ingredients are mixed in a dough mixer and kneaded for 5 minutes until gluten forms. Butter and marzipan are then added and kneaded until smooth. The dough proofs, is knocked back, and rests again before being shaped into half-moon shapes, placed on a tray, and baked at 200°C for 40 minutes. Once baked, the strudel is brushed with melted butter.

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    © All Rights Reserved
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    STOLLEN

    Uploaded by

    parvender
    47 views3 pages
    The document provides a recipe for Stollen, a fruit bread containing sultanas, candied orange and lemon peel, almonds, rum, yeast, milk, flour, sugar, butter, and marzipan. The ingredients are mixed in a dough mixer and kneaded for 5 minutes until gluten forms. Butter and marzipan are then added and kneaded until smooth. The dough proofs, is knocked back, and rests again before being shaped into half-moon shapes, placed on a tray, and baked at 200°C for 40 minutes. Once baked, the strudel is brushed with melted butter.

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    The document provides a recipe for Stollen, a fruit bread containing sultanas, candied orange and lemon peel, almonds, rum, yeast, milk, flour, sugar, butter, and marzipan. The ingredients are mixed in a dough mixer and kneaded for 5 minutes until gluten forms. Butter and marzipan are then added and kneaded until smooth. The dough proofs, is knocked back, and rests again before being shaped into half-moon shapes, placed on a tray, and baked at 200°C for 40 minutes. Once baked, the strudel is brushed with melted butter.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Download as xls, pdf, or txt
    47 views3 pages

    STOLLEN

    Uploaded by

    parvender
    The document provides a recipe for Stollen, a fruit bread containing sultanas, candied orange and lemon peel, almonds, rum, yeast, milk, flour, sugar, butter, and marzipan. The ingredients are mixed in a dough mixer and kneaded for 5 minutes until gluten forms. Butter and marzipan are then added and kneaded until smooth. The dough proofs, is knocked back, and rests again before being shaped into half-moon shapes, placed on a tray, and baked at 200°C for 40 minutes. Once baked, the strudel is brushed with melted butter.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Download as xls, pdf, or txt
    of 3

    STANDARD RECIPE CARD DATE:

    Dish Name Stollen


    Recipe Category
    Recipe Code
    For Outlet
    Meal Period Lunch/Dinner
    Prep. Time
    Cooking Time
    Finishing Time
    : _________
    __________________________

    __________________________
    Ingredients for _6800 gms dough Price Waste Raw Cost of
    Qty Unit Description Per Unit % Qty Raw Mat
    1.7 KG sultanas 0 0.00 1.7 0.00
    0.375 KG Candied orange peel 0 0.00 0.375 0.00
    0.375 KG Candied lemon peel 0 0.00 0.375 0.00
    0.375 KG nibbed almonds 0 0.00 0.375 0.00
    0.19 KG rum 0 0.00 0.19 0.00
    0.7 KG yeast 0 0.00 0.7 0.00
    0.5 LITRE milk 0 0.00 0.5 0.00
    1 KG Flour 0 0.00 1 0.00
    0.3 KG sugar 0 0.00 0.3 0.00
    1 KG butter 0 0.00 1 0.00
    0.3 KG marzipan 0 0.00 0.3 0.00
    0.03 KG salt 0 0.00 0.03 0.00
    0.02 KG lemon zest 0 0.00 0.02 0.00
    0.001 KG cardamom powder 0 0.00 0.001 0.00
    0.001 KG mace powder 0 0.00 0.001 0.00
    0.001 KG vanilla pod 0 0.00 0.001 0.00

    Method:
    Mix all the ingredients in the dough mixer except the butter and marzipan
    Knead the dough for 5 minutes on slow speed or until the gluten has formed.
    Add 100 gms of softened butter and knead again till a smooth dough is obtained
    Keep the dough for proofing, knock back and rest again
    Scale a dough and shape the stollen Roll ot the dough to 8 inch diametr with thick in the center and thin on the ed
    put a rolled piece of marzipan and fold over to form a half moon shape. Keep on tray for proofing
    Bake at 200º C for 40 min.
    When it it is hot brush dip the strudel into melted butter
    Plus Extra Costs : ______________
    Cost of Raw Materials
    Cost Per Portion : ______________
    Executive Chef : ______________ F.C. Factor %
    Actual Sales Price
    Cost Controller : ______________ Actual Food Cost : ______________
    e center and thin on the edges

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