- 1 year ago
With Christmas around the corner, GN Social Media Editor Anupa Kurian teams up with Chef Louis Gerard Thomas of Kempinski Hotel, Mall of the Emirates, to show how to make make Stollen in the comfort of your own home.
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00:00Good morning and welcome to GovNews.com's video on how to make stollen at home
00:12Starting off you actually okay, this is a rather large bowl, but you can take a smaller bowl at home
00:19And chef is there I know we sometimes people use glass they use plastic they use metal
00:26What is the kind of ideal?
00:28Mixing bowl or it doesn't matter
00:31I tried that mother so much as long as it's a big bowl enough that you can mix all that space
00:37So but is it cleaner if it's like a metal bowl because I think it with plastic etc. You might have certain serrations
00:45So it's more hygienic. Yeah for sure. I mean first in the hotel definitely we use metal one because it's more hygienic
00:50Yes, so guys that this that's one of your answers where you can either offer a glass bowl or a metal bowl is worth investing
00:58Because it lasts you a lifetime and if you love baking it's something that you can invest it
01:03So now we'll start with the ingredients. So we start with flour flour
01:08We have a butter butter. Yeah
01:11How many eggs is this chef? You can have two pieces of it. Yeah, so that's about you were mentioning earlier
01:1850 grams. Yes, that's about 100 grams of eggs. So if you want you can measure that up. Yes and milk
01:24Okay, very improver bread improver. Okay. This is an interesting
01:29Ingredient the bread improver, which is not available
01:33For a regular home baker, but it's not that much cause of the concern
01:39You might as the head chef explained that you might not get as much of a smooth and
01:48Dough, but you will still be able to manage and you'll get a pretty good stolen at home. Definitely
01:52So here we are we have the luxury of having some bread improver and then the powder. Yes
01:58Any milk powder any commercially available?
02:02Okay, sugar, okay salt, okay
02:06Stolen spice stolen spice now again, if you look up recipes online
02:10You will have people giving you various ratios of cinnamon, etc
02:15But what chef recommends here is you can actually get stolen spice
02:21Especially from countries such as Germany and Austria, etc
02:24Which have the right ratio and the combination so you get an extremely good flavor. So again something worth investing
02:33Dry yeast dry yeast usually in the kitchen they use fresh yeast, but that's not again available. So instead they've
02:41Created a version with dry yeast now
02:43I know you will see some recipes where they ask you to kind of ferment it with some warm water and sugar
02:50But the chef is going to mix it indirectly and he says the only thing you need to do is wait for it
02:56so you should be fine without that and
02:59butter
03:02Mixed fruits which are available you can create your own mixed fruits, but usually it's what it's a orange peel lemon peel
03:10almond nibs
03:12Okay, and the raisins. Okay, so it's a kind of a citrusy fruit kind of flavor
03:17So if you like some other flavors, you can always add that and get your version of a stolen
03:22So I'm going to attempt this and chef has promised he's going to eat it
03:31Well, this turns out so we start with the flour
03:37The yeast is going directly into the flour
03:41And the bread improver the milk powder and this is the sugar
03:49As you can see, there's not much sugar. So I'm hoping I can call it a healthy
03:57Spice
04:00Fantastic now, we're gonna do is we're gonna mix it. Okay. Yeah
04:05I'm going to do it with hands because our chef said if you're going to bake you need to do it with your hands
04:10But so that other people don't fall in you need to wash really well
04:14And you need to also sanitize it and then work with it
04:21That looks mixed
04:25Do we make a little dip in the center?
04:31We are adding the two eggs
04:36The milk
04:38And I think all of this needs to be at room temperature
04:55Chef please tell me if I'm mixing it right or is there a technique to this mixing?
05:01Okay, he's getting impatient
05:05Would you like to show us
05:08Okay
05:14Basically just combine everything together
05:16It should be very smooth. Okay, so depending your flour as well. We add some little bit more egg
05:25So you're going to increase the quantity
05:27So that's like one more egg one more two more so that now it becomes four eggs definitely
05:35It depends on your flour as well the consumption of water
05:40So the you kind of decide you say, okay
05:44I start with two eggs and then gradually you check the consistency of your dough and then you add the moisture
05:52Usually this in the kitchen would be done with a machine but yeah with a mixer
06:00But chefs actually showing it to us so that we know what to do at home
06:04Just combine everything together. Yeah, as you have noticed we need to put the salt from the very beginning because why is that?
06:10Because we kill the yeast from the very beginning
06:12Okay, so we don't want to do that
06:14But then that's not going to be a problem when you add the salt now. No because the yeast already combined with all the ingredients
06:20Okay
06:22The dough as you can see is beginning to kind of leave from the sides of the vessel
06:30Now we add our salt
06:35As you can see the chef is doing kind of a circular kneading motion, of course
06:41He's making it look really easy. It's not but I'm sure we can achieve it with some practice
06:50So that's it's where we're gonna add our fruits, okay
06:57So you're kind of kneading it in why didn't we add the fruits initially with the dry ingredients
07:02Actually, if you mix it from the very beginning all the fruit is gonna be like crushed inside and we don't want to have this
07:07Texture, we want the fruit to be whole. Yeah, it will be more savory as well
07:13But the ratio of sugar that you use is much lower is it because you're going to coat the loaf because from the fruits
07:19We're going to have all the sugar that is from the fruits. We're going to release while baking and
07:23Afterwards, we're going to have icing sugar also on top. So which will give all the sweetness to the bread
07:30Finish it. We'll just on the table now as you can see our dough. Yeah
07:38It's quite smooth and it does not stick
07:54The kneading is fast quick
07:56But it's relatively still gentle because
08:09So we waited about 45 minutes
08:12And as you can see, it was covered in cling film and allowed to rest so it's doubled in size
08:19So this is a kind of visual measurement if you want to see
08:24If your dough is working and if it is a double in size
08:27Would you advise that the person actually leave it a little more to rest. Yes
08:31So because sometimes the temperature in your room might be slightly cooler. So you need a little more time
08:37So look at the dough work with the dough and then if you see double in size, then you're good to go
08:46Smells fantastic
08:48You can touch it by the touch as well
08:50Okay
08:52So it's soft. Yeah, it's soft, but it's not like bouncing back
08:56No, so you you can see that the dents are here and it's risen and it's really smooth to the touch
09:03now
09:04Let's move it. It was not working till
09:08So if you're a homemaker, it would be nice to clean your kitchen surface really well
09:13Sanitize it and then maybe dust it with some flour so that you can use it as a work table
09:17And as you can see chef has actually divided the dough into two halves and now and now we're going to put it to the rolling
09:25Okay
09:30So basically we just stretch it so can I do the same thing please
09:35So do I turn it over?
09:37And then I stretch it
09:41As you can see my stretching
09:44And then we just like
09:46Press okay guys, like, you know how your mom taught you how fish
09:56You need to use a bit of muscle for pressure, yeah, don't be too gentle because
10:07Is that okay
10:09Yeah, okay
10:14First attempt so definitely many more to go. Yeah, hopefully
10:22Just close it to end of it you roll in the two ends
10:32Becomes a bit squarish is that
10:35And now we proceed with our marzipan. Okay now
10:39This is you can get commercially bought marzipan in a supermarket, which you kind of roll out
10:47Now the thing is, yes, I know there might be some bakers who want to make marzipan at home
10:52But it is an extremely tedious process. So chef advises that you save yourself some time and effort and actually buy it
11:00You roll it out to about you could say an inch thickness an inch thickness and it's about the length of
11:07Okay
11:10You place it in one corner one corner. Yes. Okay, and then you kind of press it into place
11:17And now we're going to roll it. Okay
11:22This is tricky
11:27The end is open is that
11:29Okay
11:35So we can use a whole process, okay, you roll it one more time
11:43And again this moves with the rolling
11:46And
11:58We have to close the bottom with our the tips of our fingers
12:05You kind of pinch it shut
12:12As you don't want your stolen to fall apart
12:17And okay and you also pinch the end the end the quick roll so that we make sure that it's uniform everywhere
12:29I feel like
12:36This is scary
12:43All right
12:47It's our first attempt, okay, I guess that you cover it with a cling film and leave it on the temperature
12:53Okay, and then again, you have to double you have to check
12:56It has doubled in size anything and so that's about how much 45 minutes to an hour
13:02Most probably yes. Okay. All right again, it's a kind of visual measurement. So you will have a fair idea of how well it is doing
13:16Okay, so now the the loaves have been
13:21Proofing for about an hour and hour. Yes, and as you can see that they have doubled in size
13:28So this is a good way to measure when you make the loaf at home
13:32You saw the previous shot and now you can see after an hour and is there a way they can also check just to like
13:40Press it a little bit and if you see comes up afterwards, so it's basically ready
13:45Okay
13:53We are what you would say at the final stage of the stolen process
13:58It's been baked. If you see the loaf, it's a it's a lovely golden color
14:03So you need to kind of again visually see that and then adjust your times a bit because different
14:09I've had different kind of baking
14:12Definitely
14:13So now what the first step we are going to do is we are actually going to coat it with butter
14:19You're going to better because that works as a kind of preservative. Yes, and it's good. It's a moisture to eat as well. Yes
14:26So as soon as we remove the loaf from the oven, so we melt it as it is still hot
14:31Okay, so the butter goes deep inside the loop
14:33So the the loaf needs to be warm need to be warm so that the butter can penetrate
14:41As you can see it's you actually applied quite generously, yes
14:53So it's like it's been soaked through so we've actually done I think chef's applied
14:58This is like the third layer of butter. That's been
15:03Yeah
15:05And then you let it stand
15:07Stand up for a few minutes so that the butter can go inside penetrate inside the loop itself
15:11And then we're going to roll it into our sugar. Okay, but I mean there's a bottom layer
15:17You don't add butter there or you just it's on you know, whatever you can soak it in general, but we prefer to keep it
15:25So is it now ready to be rolled
15:29So now we have the gentle with it
15:31And
15:35As you can see
15:36Both of us are working with gloves and there's a very important reason for that and that's because earlier we had washed
15:44Sanitized so it was necessary to work with your hands
15:47But that but post that process your loaf will actually go into the oven and the high temperature kind of ensures that your food
15:55Stays hygienic and now as the chef says it is ready to eat process
16:00So you need to make sure that you wear gloves and you are
16:05Very clean when you're working with definitely you can go ahead in
16:10Yes, and you just kind of let the fun part of it. Okay
16:17The best part of stolen is actually the buttery crust with the thick crust of icing sugar
16:25You have to be very careful lifting it out because with the butter it becomes soft
16:30So try to make sure that it doesn't crack doesn't break. Yeah, and then you dust it and then
16:37So here we ready to eat, but it's better to let it rest
16:55You
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