고급스러워 선물하기 좋은 슈톨렌 만들기

 

 

슈톨렌

 

 

 

1. 슈톨렌 파운드케이크
버터 88g, 설탕A 58g, 달걀 노른자 32g, 달걀 흰자 53g, 설탕B 22g, 박력분 77g, 아몬드가루 17g, 베이킹파우더 2g, 건과일 160g(아몬드25g, 호두 25g, 피스타치오 20g, 믹스필 30g, 건살구 30g, 레몬필 30g)

① 아몬드와 호두를 에어프라이어에 160℃5분 굽는다.
② 식힘망에서 식힌 후 호두는 호두끼리 아몬드는 아몬드끼리 비벼 껍질을 제거한다.
③ 아몬드, 호두, 피스타치오, 건살구를 믹스필 크기로 자른다.
④ 건과일들을 한데모아 섞는다.
⑤ 그릇에 박력분, 아몬드가루, 베이킹파우더를 거품기를 이용해 섞은 뒤 체 친다.
⑥ 비커에 흰자와 설탕B를 넣고 핸드믹서를 이용해 머랭을 100%올린다.
⑦ 믹서볼에 포마드상태의 버터를 핸드믹서로 부드럽게 풀어준다.
⑧ 설탕A를 3번 나누어가며 부피가 1.5배가 되도록 공기포집을 한다.
⑨ 실온상태의 노른자를 1알씩 넣어가며 완벽히 섞어준다.
⑩ 9.에 6.→5.→6.→5.→6.의 순서대로 번갈아 넣고 섞는다.
⑪ 4.를 넣고 섞는다.

2. 마지팬
아몬드가루 38g, 슈가파우더 25g, 달걀 흰자 10g, 판단익스트렉 4g

① 전체를 넣고 섞은 다음 반죽을 하고 길게 밀어 펴 원형 링의 형태를 만든다.

3. 마무리
토핑용 (슈가파우더A 적당량, 슈가파우더B 적당량, 버터 20g)

① 높은1호 원형 팬에 유산지를 깔아준다.
② 슈톨렌 파운드케이크를 짤주머니에 담아 1.에 절반을 넣고 실리콘주걱으로 균일하게 펼친다.
③ 가운데에 마지팬을 뒤집어 넣은 뒤 윗면 빈공간 사이사이를 남은 슈톨렌 파운드케이크로 채운다.
④ 윗면을 평평하게 해준 후 170℃5분 미리예열 된 에어프라이어에 넣고 160℃30분 굽고 호일 덮고 10분 더 구워준다.
⑤ 구운 직후 충격을 주어 열기를 빼낸 뒤 팬에서 분리한 다음 토핑용 버터를 완전히 녹여 실리콘 붓으로 전체를 발라준다.
⑥ 윗면에 슈가파우더A를 체 쳐준 뒤 슈톨렌 파운드케이크를 들고 옆면도 돌아가며 골고루 체를 쳐준다.
⑦ 바닥에 랩을 깔고 슈거파우더를 뿌려준 뒤 6.을 위에 올리고 밀봉하여 하루 숙성시킨다.
⑧ 랩을 벗기고 윗면에 슈가파우더B를 체 쳐준 뒤 슈톨렌 파운드케이크를 들고 옆면도 돌아가며 골고루 체를 쳐준다.

-판단익스트렉은 ‘판단잎으로 만든 견과류향이 나는 에센스’에요. 견과류가 들어가는 품목에 바닐라익스트렉 대신 첨가하면 훨씬 더 풍부한 맛을 내는 효과를 볼 수 있어요.

-상온보관 3일, 냉동보관 1달 가능합니다.
-제조원가 7,070원, 1/6조각 예상 판매가 6,500원

-참조 유튜브 레몬풀님 감사합니다.

 

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Stollen Pound Cake

 

 

1. Stollen Pound Cake
butter 88g, sugar A 58g, egg yolk 32g, egg white 53g, sugar B 22g, flour 77g, almond powder 17g, baking powder 2g, dried fruit 160g (almond 25g, walnut 25g, pistachio 20g, mix peel 30g, dry apricot 30g, lemon peel 30g)

① Bake almonds and walnuts in the air fryer at 160℃ for 5 minutes.
② After cooling on a cooling rack, rub the walnuts with the walnuts and the almonds with the almonds to remove the shell.
③ Cut almonds, walnuts, pistachios, and dried apricots into mix peel sizes.

④ Mix the dried fruits together.
⑤ In a bowl, mix soft flour, almond powder, and baking powder with a whisk and sift them.
⑥ Put egg white and sugar B in a beaker and use a hand mixer to raise the meringue to 100%.
⑦ Soften the butter in the pomade state in the mixer bowl with a hand mixer.
⑧ Divide sugar A 3 times and whip until the volume is 1.5 times.
⑨ Add the yolk at room temperature 1 egg at a time and mix thoroughly.
⑩ Add to 9. alternately in the order of 6.→5.→6.→5.→6. and mix.
 Add

⑪ 4. and mix.

2. Massepain
almond powder 38g, sugar powder 25g, egg white 10g, pandan extract 4g

① Add the whole and mix, then knead.

②Push and stretch to make a circular ring shape.

3. Finish
for toppings (sugar powder A appropriate amount, sugar powder B appropriate amount, butter 20g)

① Place parchment paper on a No. 1 high round pan.
② Put the  Stollen Pound Cake in a piping bag, add half to 1., and spread evenly with a silicone spatula.
③ Turn the Massepain upside down in the center position and fill the remaining  Stollen Pound Cake between the empty spaces.
④ After flattening the top, preheat at 170℃ for 5 minutes, put it in the air fryer, bake at 160℃ for 30 minutes, cover with foil and bake for another 10 minutes.
⑤ After baking, give it a shock, separate it from the pan, melt the butter for topping completely, and apply the whole with a silicone brush.
⑥ Sift the sugar powder A on the top, then hold the stollen pound cake and sift the sides evenly.
⑦ Lay a wrap on the floor, sprinkle with sugar powder, put 6. on top, seal it, and let it mature for a day.
⑧ Peel off the wrap and sieve sugar powder B on the top, then hold the Stollen pound cake and sift the sides evenly.

-Pandan Extract is a nut-scented essence made from Pandan leaves.  If you add pandan extract instead of vanilla extract to product that contains nuts, you can see the effect of creating a much richer flavor.

- Expiration date: 3 days room temperature storage and 1 month frozen.
- Manufacturing cost 7,070 won, 1/6 pieces estimated selling price 6,500 won.

 

 

 

• 제조시 사용한 판단익스트렉 입니다.
• 쿠팡에서 구매 할일 생기면 해당링크 클릭 후 필요한 제품 구매부탁드립니다 💕
• 일정의 수수료가 들어오는데 저에게 작은원동력이 되어준답니다 :-)

McCormick Pandan Extract 20mL