Water – 29ºC
Method:Mix Group 1 together, leave to ferment for 20 minutes.
EOI SOVEREIGN, EOI TREND or EOI MONARCH
Zest and Juice
of 2 Lemons
Method:Cream Group 2 together unit soft and light on medium speed for approx. 5-10 minutes. Groups 1 and 2 together until clear
Method:Blend with Groups 1 and 2 until clear.
Method:(Day before using, wash fruit in Group 4, mix with 100g each of glycerine and rum or kirsch). Change to dough hook. Blend Group 4 through dough and mix until clear. Take care not to break up fruit.
- Total Weight
400g each and mould into torpedo approx. 17.5cm long. Rest seam side up for 10 minutes.
Make up Procedure
1. Roll into oval shape. Brush with melted EOI SOLITE. A 55g roll of almond paste may be placed in the centre if desired. Fold into a pastie shape, leaving approx. 10mm of bottom side exposed.
2. Place on lightly greased trays. Prove with a little steam for 20-25 minutes.
200ºC for approx. 20 minutes.
After baking and while still warm, brush with melted EOI SOLITE and dredge with icing sugar.
Cool, dry, airtight environment, preferably wrapped. Christmas Puddings may be frozen in an unbaked state.
Points of Importance
The finished Stollen should be wrapped in cellophane or similar as soon as possible after cooling.
Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.
Traditional all-purpose cake margarine with a vanilla flavour.
Premium vegetable cake margarine with a buttery, baked through flavour. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian use.
Creaming shortening for butter style crémes and fudge icings.