Panettone, a natural yeast(tian ran jiao zhong pan ni tuo ni )

Panettone, a natural yeast

Introduction:

"Panettone, also known as pandoney, originated in Milan, Italy, is a local traditional Christmas food. It is a kind of fermented bread, with a lot of butter, wine stains, dried fruits, preserves and spirits added into the dough. Naturally, the taste is quite rich and rich! Authentic Panettone is made from natural yeast. This time, in order to make this bread, I am also very hard, not only specially made natural yeast, but also is really about to go crazy.. Sleep until midnight will suddenly wake up, and then get up to see how the yeast grow... This time, Penny Toni refers to two ways of doing Penny Toni in the "hot stove for Texas farmers" blog. The first one only uses natural yeast, and the second one further makes Italian sweet dough on the basis of natural yeast, which is more complicated, time-consuming and more difficult. But correspondingly, the bread made by the second method should taste better. Because it was the first time to make this bread, for the sake of safety, I chose the first method as the main method, and adjusted the formula appropriately according to the second method. The final product of bread, according to the standards of the farmers, should be considered good. (the farmer mentioned that the height of the final product should be about 11cm for 1000g dough with a circular mold with a diameter of 17cm at the bottom. My dough is 958g, with a diameter of 17.5cm at the bottom and a height of 10.5cm after baking). Compared with stollen last year, I think the taste of penny Toni is more suitable for my family. It tastes more soft and delicate, the tissue is almost close to the sponge cake, plus a rich variety of dried fruits, it is really very delicious! With this experience, I am ready to continue to try to make the second prescription of the farmers' predecessors in the next step. Who says it's only for Christmas.. Haha, for the production method of natural yeast seeds, please refer to the blog of the previous farmers. Link here: http://blog.sina.com.cn/s/blog_ 5e15a7120100d436.html (the amount is for reference only, the following amount can be used to make two 17.5 * 11cm bread, in which a is wine soaked dry fruit material, B is a kind of dough material, C is the main dough material, D is the surface decoration material) "

Production steps:

Step 1: mix all the ingredients in the dry part of the wine stained fruit (cut the vanilla pods in advance, and scrape the vanilla seeds into the rum), mix well, seal and refrigerate. This step is best carried out 2-3 days in advance, at least one night in advance;

Step 2: confirm the activity of natural yeast in advance and ensure that it was fed once 4 hours ago;

Step 3: mix the materials of the dough evenly to form a dough without dry powder;

Step 4: cover the dough with a cover or plastic film, and ferment the dough at room temperature (the fermentation function of the oven can be used in winter) until there are fine bubbles, then put it into the refrigerator for refrigeration;

Step 5: mix the flour, sugar, salt, eggs, water and all kinds of dough (i.e. other materials except quick drying yeast, butter, soaking liquid and dried fruit) in the main dough until there is no dry powder;

Step 6: cover and let stand for 20 minutes;

Step 7: add yeast powder, butter and soaking liquid in turn, and wait until the former material is completely mixed with the dough before adding the next one. In addition, the butter should be added in several times, and the butter added in the previous time should be completely integrated into the dough before adding the next time (in this step, I divide the whole dough into small dough to knead, otherwise it will be too hard);

Step 8: at this time, the dough is very wet and soft, and it can easily pull out large pieces of tough film;

Step 9: add the wine soaked dried fruit in several times, fold the dried fruit and let them mix evenly (dry the dried fruit in advance);

Step 10: put the mixed dough in an oil smearing container, cover it with a cover or plastic film, and put it in a warm place for basic fermentation;

Step 11: after about 2 ~ 3 hours, the dough will expand to about 1.5 ~ 2 times of the original volume;

Step 12: sprinkle some dry powder on the chopping board, take out the dough with a scraper, press it gently with your hand, and exhaust slightly;

Step 13: take about 1000g of dough, put it into the mold (if it is not non stick mold, pad with baking oil paper in advance), and then press the dough slightly by hand to make its surface smooth;

Step 14: put it in a warm place (I use the fermentation function of the oven), ferment for about 3 hours, and the dough will ferment to about twice the original volume;

Step 15: preheat the oven 170 degrees. Mix all the materials (except almond flakes) in the surface decoration, stir evenly until there is no dry powder, and the chocolate glaze is ready;

Step 16: gently brush a layer of chocolate glaze on the dough surface, and then sprinkle some almond slices;

Step 17: put the mold into the oven, 165 ~ 170 degrees, heat up and down, lower layer, bake for about 60 minutes. After baking for 30 minutes, cover the surface with a layer of tin foil to prevent scorching (according to the standard of farmers, it takes about 60 minutes to bake 1000g dough, 45 minutes to bake 800g dough and 35 minutes to bake 500g dough. The surface coating will scorch slightly after 30 minutes. When the baking is finished, it will be out of the oven immediately, and then it will be put on the drying net,

Step 18: after cooling completely, wrap it in tinfoil.

Materials required:

Rum: 113g (or whisky, brandy)

Dried fruit: 400g (all kinds of dried fruit, preserves, etc.)

Lemon: 14g (or orange flavor) (I omitted this part, instead of adding a vanilla bean pod in rum).

Vanilla flavor: 14g

Natural yeast: 198g (100% water to powder ratio)

Medium gluten powder: 127.6g

Milk: 227g (warm state)

Sugar: 42.5g

Egg: 1

Egg yolk: 1

Clear water: 56.7 ~ 85g (the predecessor used 63g)

Salt: 5.4G

Instant dry yeast: 9.4g

Salt free butter: 113.4g

Crushed almonds: 141.7g (I omitted, and added 60g dried fruit)

Egg white: 1

Almond powder: 1 teaspoon

Corn starch: 1 teaspoon

Cocoa powder: 1 teaspoon

Sugar: 50g

Oil: 1 / 2 teaspoon

Almond slice: moderate amount

Note: 1. It's better to soak dried fruit 2-3 days in advance, and mix it several times in the middle, so that all dried fruit can fully absorb the soaking liquid. 2. The activity of natural yeast must be guaranteed. Because the oil content and dried fruit content of dough are very large, if the yeast activity is not enough, it will be difficult to ferment. Although a part of yeast is added to the main dough, it is better to ensure the activity of natural yeast in case of accidents; 3. Butter should be added slowly in several times, each time after the butter added in the previous time is completely fused with the dough, then the next time. In the process, the dough will be very wet and sticky, which needs to be very patient; 4. It is best to knead the dough to a fully expanded state. Only when it is kneaded into a tough film, it will ferment well and grow into a big man when baking; 5. The bread must be baked until it is completely cooked. After baking, it should be buckled to prevent retraction. Because the dough is large, it should be cooled for at least 2 hours to ensure that it is completely cool from the outside to the inside; 6. It can be stored at room temperature for about 2 weeks. If it is sealed and frozen, there will be no problem for more than 3 months;

Production difficulty: Advanced

Process: Baking

Production time: several days

Taste: other

Chinese PinYin : Tian Ran Jiao Zhong Pan Ni Tuo Ni