Ciao a tutti! Sto preparando Stollen quest’anno e non ho un posto fresco dove conservarlo, solo il frigorifero, e mi è stato detto che non è l’ideale. Vengo dall’Argentina, qui siamo molto vicini all’estate, le temperature vanno dai 28 °C (82 °F) ai 34 °C (93 °F), ma ho tanta voglia di fare uno stollen e farlo stagionare fino a Natale.
Secondo voi funzionerebbe se lo tenessi fuori dal frigo per qualche giorno e poi lo conservo in frigo fino a Natale?
Sono anche un po’ confuso riguardo al confezionamento. Alcune persone dicono che avvolgerlo nella plastica va bene, altri dicono che non dovresti mai farlo, quindi non sono sicuro di quale sia l’opzione migliore.
Adoro lo stollen, quindi qualsiasi consiglio o esperienza personale sarebbe molto apprezzata.
Ecco la ricetta che sto utilizzando:
Stollen a lievitazione naturale vecchio stile
- 450 g di farina per pane (farina forte non necessaria)
- 100 g di pasta madre dolce
- 90 g di zucchero
- 125 g di mandorle tritate tostate
- 1 pizzico di sale
- 125 g di latte
- La scorza di 1 arancia e ½ limone
- 150 g di burroleggermente ammorbidito
- 75 g di strutto
- Zucchero a velo (zucchero a velo)per spolverare
- Frutta secca mista ( uvetta, scorza d’arancia e limone candita; Ho usato 316 g in totale)
- Burro extraper spennellare dopo la cottura
- Rumsecondo necessità
https://i.redd.it/66jcossk768g1.jpeg
di FeelingaLotRN
1 commento
I wrap them in baking paper or parchment paper, then 3-4 layers of aluminum foil to seal them completely, then 1-2 cotton or linen tea towels, and finally a plastic bag 🙈. I store them like this for several weeks.
I even had one forgotten at Easter 😋
I would replace the plastic bag with a cloth bag, given your room temperature.
Store them in the coolest place in your house. We’re only talking about a few days, not the theoretically usual weeks.
Alternatively (with the plastic bag), you can store them in the vegetable drawer of the refrigerator (mild, consistent climate) or at the very top, because it’s not as cold there as in the rest of the refrigerator.
The refrigerator isn’t ideal because the air is quite dry and it’s also a bit too cold, but it’s a possible compromise 🤷🏻♀️
If you do store the stollen in the refrigerator, you’ll need to take it out about 1-3 hours before serving so the flavors can develop again.
I don’t have access to the dark, cool cellar I used to have, and neither do many others.
Get some more powdered sugar for dusting the stollen thickly after unwrapping it, if needed. Then the powdered sugar will be like new, like a fresh blanket of snow.
The powdered sugar from baking will likely bind strongly with the layer of fat and clump together during storage.
After cutting, you have a maximum of 2 days at these temperatures without refrigeration, and 3-4 days with refrigeration, but only if the stollen wasn’t exposed to 34 degrees Celsius for hours.
How and for how long do you store pound cakes?
You can use that as a guide.
To store it after cutting, you can place the cut stollen, along with the serving plate, in a plastic bag, covered with a tea towel, or cover it with aluminum foil or cling film.
Return it to the coolest place or put it back in the vegetable drawer.
Most importantly at these temperatures:
Work hygienically, handle it as little as possible with your hands, use a fresh, clean, sharp knife (a serrated or smooth bread knife), ideally cake tongs or pastry tongs for serving, or only handle it by the edges.
For storage after cutting, you can place the cut stollen, along with the serving plate, in a plastic bag or cover it with aluminum foil or cling film.
“`The yeast dough, with its somewhat longer shelf life, high sugar content, and outer sugar layer, offers some protection against bacteria and mold, but can only delay it.