Homemade Stollen Chocolat

Merry Cacao-mas ! ∴∵ゞ(´ω`*) ♪
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Today’s menu is a chocolate version of the classic Christmas Stollen.
Although it is not as good as the ones from famous stores, it was delicious.
You must be extra careful because it will burn easily and become very hard.
Today’s Cacao note will be a Vlog at the #YTFF。
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[Ingredients 1 loaf]
A - Bread flour：80g
A - Cake flour：32g
A - Cacao powder：15g
A - Instant-dry yeast：2g
A - White sugar：20g
A - Salt：2g
B - Egg yolk：10g
B - Milk：80g
C - Butter：20g
C - Marzipan rohmasse：32g
D - Chocolate chips：50g
D - Almond slices：25g
D - Dried cranberries：30g
D - Dried raisins：30g
E - Rum：10ml
E - Honey：3g
■ Finishing
Butter：20g
Granulated sugar：appropriate amount
Powder sugar: appropriate amount
Instructions
1. Keep the butter at room temperature
2. Preheated almond slices in an oven at 160 ° C for 5-7 minutes
3. Sift ingredients A into a bowl
4. Mix egg yolk and milk and warm to around 30 ° C
5. Put 4 in 3 and mix by hand
6. Put it all together in a bowl and cover it with a wet towel for 60 minutes.
7. Mix the ingredients of D into the dough and stretch it into an ellipse on a baking sheet and fold it in half to shape it. Dried cranberries and dry raisins should be soaked in E if possible. 1 month is preferred but several days are acceptable
8. Apply wet cloth and ferment at 35 degrees for 20-30 minutes
9. Bake in an oven at 180-190 ° C for 35-40 minutes, dissolve immediately, apply butter over and sprinkle with granulated sugar. Be careful as it burns easily.
10. When it cools, sprinkle with powdered sugar. If possible, put it in a tupperware and let it sleep for 7 days.
■Eggs to be handkerchief
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■Silicon spatula
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■Microwave Oven
Panasonic NE-BS801（discontinued）
■DeLonghi Convection oven EOB2071J-5W
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■Shinwa Rules 73010 Infrared Thermometer, B With Laser Pointer
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#stollen
#christmas
#christmascake
#YTFF
#chocolateCacao
#chocolate