Panitoni, a natural yeast, wish you Merry X'mas(tian ran jiao zhong pan ni tuo ni yu zhu peng you men )

Panitoni, a natural yeast, wish you Merry X'mas

Introduction:

"When Christmas comes, we always have to do something for the occasion. Last year, stollen also made strawberry Christmas villain and broccoli Christmas tree. This year, we will make the natural yeast PANI Toni. Although it takes time, the amazing taste of the finished product makes everything worthwhile. The taste is very fluffy and light, mixed with the acid of natural yeast, full of flavor, rich in layers, soft and moist. Lao Wu said it was like a cake. In fact, it was bread. The natural yeast can ferment for tens of hours, which precipitates more abundant taste

Production steps:

Step 1: feeding yeast seeds. Penny Toni needs Italian sweet yeast. No matter what ratio of natural yeast you have, please convert it to 50% water. Then take 50g yeast seed, 50g flour and 25g water, knead evenly, ferment at about 26 ℃ for 4 hours, and the dough will be doubled at least. This process is repeated for 48 hours to increase the activity of the yeast. Because Penny Toni is a high oil and high sugar bread, too much oil and sugar will affect the dough fermentation. If the yeast activity is very weak, the dough can not expand, the taste and organization will be very poor. It's impossible for people like me to feed every four hours. My solution is to feed three times a day, extending the feeding time from 48 hours to 60 hours. If you make bread on the weekend, start feeding yeast on Wednesday morning. The schedule is as follows: feed once on Wednesday morning, 50g yeast seed, 50g flour, 25g water, fermentation tank 26 ℃, feed once from 2:00 to 3:00 on Wednesday afternoon (my mother helps me), 125g yeast seed, 125g flour, 63g water, fermentation tank 26 ℃, feed once at 10:00 on Wednesday evening, take 50g yeast seed, 50g flour, 25g water, fermentation tank 22 ℃ (actually it will be higher, because the room temperature is about 24 ℃) I put the rest of the yeast seeds in the fresh-keeping box and refrigerated in the refrigerator. I can steam steamed bread and steamed buns. I've tried them all. It's delicious. Thursday repeats the process of Wednesday, Friday repeats the process of Thursday in the morning and in the afternoon. On Friday night, I go home from work and start making Penny Toni.

Step 2: take the yolk and break it up

Step 3: mix yeast seeds, high flour 1, egg yolk 1, water 1 (10g can be left as adjustment), sugar 1, cook machine stirring to expansion stage.

Step 4: cut Butter 1 into 1cm square pieces, mix with the dough in step 3, and stir until it is complete. The dough is very strong and can leave the jar. It should be noted that when the dough is out of the VAT, it will not be out of the VAT like sweet bread dough, toast dough or even European bread dough. It is a bit like the dough of French stick, which is very wet and sticky. Dough 1? Finished.

Step 5: ferment the dough for 8 hours (26 ℃) at least 3 times the size. I just got up on Saturday morning.

Step 6: make dough 2 times. Mix the egg yolk, sugar, honey, vanilla essence and salt, stir the egg well, add 1 ﹥ of dough and high flour, stir well in the blender, add all butter (butter must be cut into small pieces, not large pieces, I cut about 1cm Square), knead until the dough is complete, and then add all water (I think this part of water just plays a regulating role, so add all butter) Go in) and knead until the dough is strong and smooth. I took a picture by myself, so I made do with one. It's a little fuzzy.

Step 7: mix the dough 2 times with all the dry fruits soaked with rum. I use raisins, cranberries, diced oranges, kiwifruit, and some wolfberry. I soak in Kim rum for a week. Drain the water when you use it.

Step 8: the dough mixed with dried fruit is also very gluten and can wrap the dried fruit very well.

Step 9: I used a 4-inch mold with two bamboo sticks on the bottom of the mold for the final inversion

Step 10: divide the dough, each dough is about 200-210g. After the division, the two hands alternately form a circle and put it into the mold. Mine is a 4-inch mold, and the final product is 9 pieces, with a little more dough.

Step 11: fermentation tank 30 ℃, fermentation 3-4 times, about 9 minutes full mold. About 7-8 hours. It was dusk on Saturday. It must be enough in front of the ball to make it very high.

Step 12: make coated sugar on the surface, 50g protein, 50g almond powder, 5g corn starch, 5g cocoa powder, 5g oil, more than 3G, mix all materials evenly, beat a dozen with egg shaker. Remember to use the remaining protein before, never beat New eggs. Spread on the surface of the fermented dough and garnish with almond slices. I forgot to take a picture. When I got into the oven, I remembered. I took a picture of the inside of the oven. I could see the coating vaguely.

Step 13: bake at 175 ℃ (preheat to 200 ℃) for 35 minutes, cover with tin foil for the last 5 minutes. Each oven is different, the time must be decided according to the oven temper and dough state.

Step 14: reverse deduction, at least 3 hours, preferably overnight. In fact, it's OK to bake until it's done, but it doesn't need to be buckled. The extra dough, which I packed in a paper cup, didn't buckle down and collapsed. The principle of inversion is that the dough is very light, so it is afraid that the tissue will collapse.

Step 15: finished product

Step 16: finished product

Step 17: tear the paper

Step 18: Organize

Step 19: Organize

Step 20: Organize

Step 21: I like paper bags very much recently. They look good when packed.

Materials required:

Yeast seed: 112G

High flour: 448G

Egg yolk: 157G

Sugar: 140g

Butter: 163g

Water: 146g

Salt: 9g

Vanilla extract: 2 tsp

Honey: 28g

Dry fruit soaked with rum: 450g

Note: 1. The time of feeding yeast seeds must be well controlled. Office workers can refer to my time, starting to feed yeast seeds on Wednesday morning, starting to make yeast seeds on Friday night, baking on Saturday night, reversing the night, and eating on Sunday morning. 2. Egg yolk must be broken up, otherwise the dough will have pimples. 3. The dough must be stirred in place to form tenacious gluten, otherwise the fermentation will be affected under high oil and sugar. 4. Absorb the water when the wine soaked fruit is dry. 5. High gluten flour must choose reliable, supermarket and online, to buy a brand, Taobao personal farmers high gluten flour, no, especially no, do ordinary bread OK, this kind of high oil and sugar absolutely not, I am personally blood and tears for experience ah.

Production difficulty: God level

Process: Baking

Production time: several days

Taste: other

Chinese PinYin : Tian Ran Jiao Zhong Pan Ni Tuo Ni Yu Zhu Peng You Men