“Penitoni comes from Milan and is a traditional Christmas rich bread. There are many legends about the origin of this bread, the most popular of which is that it was invented hundreds of years ago by a baker named Tony. He was born low, but fell in love with the daughter of a wealthy businessman. In order to persuade the father to marry his daughter, he did everything he could, using his natural wisdom, to fill bread with butter, brandy, honey, nuts and sugar. This has impressed the rich, not only by marrying his daughter to a baker, but also by helping Tony to open his own bakery in Milan, asking Tony to continue to bake this bread, Tony's bread.” “For many years, most bakeries and cooking books have taken the step of Penny Toni, which is fermented with artificial yeast, which is good, but not best. The best and most traditional approach is to use natural yeast for fermentation, with a small number of artificial yeasts to reduce the fermentation time. And then, because of the acidity, the bread has a longer shelf life.” “It takes longer to make, but that's the cost of making the world's top bread.” “This formula needs to use honey sauce, but it can also be replaced by any kind of fruit dry, such as cranberry dry, almond dry and apple dry, if you like. "With less honey, it's natural to have all kinds of fruit. “... This bread can also be made of ordinary, fast yeast powder, except that it takes longer to awaken fire and ferment, because sugar and acid in the noodles prevent the yeast from working.” It is true that the head of the face was slow enough to make people almost impatient and almost thought it was a dead face, but it was just a little bit over the mold. I wanted to bake a small flower with a 6-inch round. It's a little bit too big, but it's a little bit too big, and it's a little bit more like a four inch. By the time it reaches twice its size, it's almost impossible to see a trail. With a red ribbon, it's a festival. The fruit is full, delicious。
