Hallo zusammen! Ich mache dieses Jahr Stollen und habe keinen kühlen Ort, um ihn aufzubewahren, nur den Kühlschrank, und mir wurde gesagt, dass er nicht ideal sei. Ich komme aus Argentinien, hier steht der Sommer kurz bevor, die Temperaturen schwanken zwischen 28 °C (82 °F) und 34 °C (93 °F), aber ich möchte unbedingt einen Stollen machen und ihn bis Weihnachten reifen lassen.
Glaubst du, es würde funktionieren, wenn ich es ein paar Tage außerhalb des Kühlschranks aufbewahre und es dann bis Weihnachten im Kühlschrank aufbewahre?
Ich bin auch etwas verwirrt, was das Einpacken angeht. Einige Leute sagen, es sei in Ordnung, es in Plastik einzuwickeln, andere sagen, dass man das niemals tun sollte – ich bin mir also nicht sicher, was die beste Option ist.
Ich liebe Stollen, deshalb wäre ich für jeden Rat oder jede persönliche Erfahrung sehr dankbar.
Hier ist das Rezept, das ich verwende:
Old Style sourdough Stollen
- 450 g Brotmehl (starkes Mehl nicht erforderlich)
- 100 g süßer Sauerteigstarter
- 90 g Zucker
- 125 g geröstete gemahlene Mandeln
- 1 Prise Salz
- 125 g Milch
- Schale von 1 Orange und ½ Zitrone
- 150 g Butterleicht aufgeweicht
- 75 g Schmalz
- Puderzucker (Puderzucker)zum Abstauben
- Gemischte Trockenfrüchte ( Rosinen, kandierte Orangen- und Zitronenschale; Ich habe insgesamt 316g verwendet)
- Extra Butterzum Bestreichen nach dem Backen
- Rumje nach Bedarf
https://i.redd.it/66jcossk768g1.jpeg
Von FeelingaLotRN
Ein Kommentar
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.