Christmas bread: Penny Toni(sheng dan mian bao pan ni tuo ni )

Christmas bread: Penny Toni

Introduction:

"The biggest advantage of Mr. Meng's book is that all the molds used in the book have definite dimensions. If there is no same mold, you can calculate the capacity and replace it with a mold of the same size on hand. Teacher Meng's panitoni looks beautiful and exquisite. A close examination of the size of the paper mold reveals that it is not as small as it is supposed to be. Without such a large paper mold, I'm too lazy to go shopping for three loaves. At one time, I wanted to use the largest muffin paper cup in my hand to replace it and make it into mini Pantone. ——If there is no better alternative, that's all. After thinking about all the things that could be used one by one, the three cans seemed to be good. At the beginning, I didn't want to throw it. I always thought it could be useful, but I didn't have a clear direction. It seems that its caliber is not much different from that paper mold, and its height can be achieved without too much consideration. After thinking about it, I immediately took out three cans, polished off the burr of the can mouth with a file and cleaned them. All set. Let's go. This is the first time that we have used the bread machine to knead the dough. The temperature is too low and the fermentation is slow, which makes people feel uneasy. The dough climbs slowly in the jar, and when it finally approaches the mouth of the jar, it loses its patience completely. Worried that it had reached its limit and was about to collapse, he rushed into the furnace. As a result, it didn't get its head out of the jar as it had imagined, but just showed it. It's not too difficult to demould the wall of the can, but the naked bread doesn't look festive. It doesn't matter. Mountain people have their own tricks. Get a new suit ready for it. Is it true that a bright colored paper tape is wrapped around the body and pretends to be a paper mold? Is it true that the enthusiasm immediately overflows

Production steps:

Step 1: medium dough: 200g high gluten flour, 30g honey, 3G dry yeast, 90g water, 20g apple puree

Step 2: pour all the ingredients into the bowl

Step 3: knead into a ball, cover with fresh-keeping film, and conduct basic fermentation

Step 4: dough rising

Step 5: fruit ingredients: 80 grams of raisins, 80 grams of orange peel with sugar, 150 grams of brandy

Step 6: soak the raisins in wine for at least 5 hours

Step 7: drain and set aside

Step 8: Main dough: 100g high gluten flour, 20g fine granulated sugar, 1 / 2 teaspoon salt, 1 teaspoon brandy, 30g whole egg, 20g milk, 80g butter, decorating material: 2 tablespoons crispy granules

Step 9: pour the medium dough and the main dough except butter into the toaster

Step 10: mix well and add butter

Step 11: continue stirring until a large film is pulled out

Step 12: add raisins and diced orange peel

Step 13: stir well and put into a large bowl for the second fermentation

Step 14: dough grows

Step 15: exhaust, divide into three equal parts, round, put into the oil mold

Step 16: ferment until dough grows

Step 17: Brush egg liquid on the surface

Step 18: Sprinkle with crispy pine

Step 19: put in the oven, middle layer, 180 degrees up and down, bake for about 25 minutes

Step 20: the surface is golden, and it's out of the oven

Step 21: demould immediately and cool

Step 22: wrap the decoration with colored paper tape.

Materials required:

Raisins: 80g

Orange peel with sugar: 80g

Brandy: 1 teaspoon

GAOJIN powder: 100g

Honey: 30g

Dry yeast: 3 G

Water: 90g

Apple puree: 20g

Fine granulated sugar: 20g

Salt: 1 / 2 teaspoon

Whole egg: 30g

Milk: 20g

Butter: 80g

Crisp: 2 tbsp

Note: the dough can be baked directly on the baking tray without mold. The inner wall of the mold is smeared with oil to facilitate demoulding, but it is not necessary to stick the mold. The baked bread can be stored in a sealed storage for about 2 days, which can give off the unique flavor and aroma of bread.

Production difficulty: simple

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Sheng Dan Mian Bao Pan Ni Tuo Ni