Wasanbon Stollen
Stollen using "Sanuki Wasanbon Sugar" and "Wasanbon Moraces", a by -product that can be made during sugar sugar.
It will mature after more than 720 hours.The richness of the Wasanbon Moraces is firmly coming out, and it has a gentle but deep taste. It also enhances the taste of dried fruits.Stollen, which has a deeper taste over the day, is one of the pleasures to eat at any time.Please enjoy it with your favorite drinks.
Hiyoka communication is also introduced.
the article isHerefrom.
◯ We will deliver it in a wrapped state.
* If you want to wrap it together with other products,Cotton bagPlease order separately.
* If you are using a handbag,paper bagPlease order separately.
| size |
Approximately 18cm x 8cm x 5cm (about 350g) |
| Internal capacity | One |
| raw materials | Flour (from Hokkaido), spelled wheat flour, butter (Hokkaido), muscat raisins, California, cranberry, orange, fig, apricot, lemon, pine, apple, walnut, almonds, macadamia nuts, milk, eggs, eggs, eggs. , Wasanbon Morace, Western liquor, yeast, spices, coffee, salt, vanilla beans |
| How to cut and open after opening |
Stollen starts cutting from the middle.1cmIt can be delicious by cutting with a width. |
◯ Until the Wako Bon Stollen is formed
From summer, eight kinds of dried fruits, such as pears, apple, and cranberries, are soaked in Western sake, mix and mix, and repeat them until winter.
The wheat of the fabric is used with Hokkaido "Kitano Kaori" and "Kita Honami", kneaded the Wasanbon Moraces, aged for 3 days, and then turned it into the dough.
When baked, go through the "scorching spoofter butter", leave it overnight, paint the "burning spots butter", and finally finish it with "Wasanbon Sugar".
The elegant flavor enhances the taste of dried fruits and other ingredients without claiming sweetness.
