Stollen

I have been interested in making Stollen for a long time.
I have often made Panettone, but I had never tried making Stollen before.

IMG_0750_convert_20161221200633.jpg

I bought this recipe book titled 'riped cake'. I like making preserved food, so, this title intrigued me very much.
Fortunately, there was a recipe of Stollen in it.
However, it said to need natural yeast. Since I didn't know it was on the shop nearby and I wanted to use dry yeast I kept, I searched some other recipes on the net.
After all, I referred to this recipe book, this recipe, and other ones. I used various spices, nuts, and dried fruits as well.

I learned that to make Stollen is time-consuming, laborious, and expensive.

IMG_0759_convert_20161221200936.jpg

IMG_0823_convert_20161221201053.jpg

Now, I've enjoyed the Stollen ripening.
At first, the texture was hard and crispy like a cookie, and the taste was simple. However, the texture becomes softer and the taste becomes richer.

I usually cut a thin slice of it for each person at a time.
My son always complains that he wants to eat it more, but I don't give him any more.





P.S.
You can see the corrections of this article on the comment site.



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English Corrections

Original Article:

I have been interested in making Stollen for a long time.
I have often made Panettone, but I had never tried making Stollen before.

I bought this recipe book titled 'riped cake'. I like making preserved food, so, this title intrigued me very much.
Fortunately, there was a recipe of Stollen in it.
However, it said to need natural yeast. Since I didn't know it was on the shop nearby and I wanted to use dry yeast I kept, I searched some other recipes on the net.
After all, I referred to this recipe book, this recipe, and other ones. I used various spices, nuts, and dried fruits as well.

I learned that to make Stollen is time-consuming, laborious, and expensive.

Now, I've enjoyed the Stollen ripening.
At first, the texture was hard and crispy like a cookie, and the taste was simple. However, the texture becomes softer and the taste becomes richer.

I usually cut a thin slice of it for each person at a time.
My son always complains that he wants to eat it more, but I don't give him any more.


-----------------------------


Recommended Corrections:


I have been interested in making Stollen for a long time.
I have often made Panettone, but I had never tried making Stollen before.

I bought this recipe book titled 'Riped Cake'. I like making preserved food, so, this title intrigued me very much.
Fortunately, there was a recipe for Stollen in it.
However, it said that only natural yeast is to be used. Since I didn't know if the shop nearby had any, and I wanted to use the dry yeast I already had, I searched for some other recipes on the net.
I ended up referring to the Stollen recipe in this book, as well as other Stollen recipes from the internet. I used various spices, nuts, and dried fruits as well.

I learned that making Stollen is time-consuming, laborious, and expensive.

I have been enjoying the Stollen ripening cake.
When I took my first bite, the texture was hard and crispy like a cookie, and the taste was simple. However, as I continued to chew, the texture became softer, and the taste became richer.

I usually only serve a thin slice of it per person.
My son always complains that he wants to eat more, but I would rather he learn to savor the flavor of what he is given, instead of simply wolfing down his food without properly appreciating it.




Re: English Corrections

Hello, Shiroi Tora.

Thank you very much for the corrections as always.

You misunderstood one thing, 'as I continued to chew'.
I wanted to say that the texture and taste has been changing day by day, not by chewing.

English Corrections

Sakae's Reply:

You misunderstood one thing, 'as I continued to chew'.
I wanted to say that the texture and taste has been changing day by day, not by chewing.

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My Reply:

I should have looked up Stollen before making the corrections. I would have understood. I have never heard of a Stollen before. Martha Stewart has a recipe online and she tells about how its taste and texture improves over time, as does a fruitcake. I understand now.
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Sakae

Author:Sakae
Welcome to my blog.
I'm married and we have a son. I live in Hokkaido, Japan.
I like handmade things and Ikebana(arranging flowers).
I hope that you enjoy my articles and photos.

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