How to make Penny Toni - VicentaLakin's Recipe

Recipe Recommendations

fermentation seed
high powder
egg yolk
sugar 140g
butter
water
salt 9g
vanilla extract 2 tsp
honey 28g
Rum marinated dried fruit 450g

other
baking
several days
divine level

Steps for Penny Toni

1

yeast feeding. penny tony needs italian sweet fermentation. whatever natural yeast you have, please convert to 50% water. then 50 g of yeast, 50 g of flour and 25 g of water were taken, evenly fermented for about four hours at 26°c, and the noodles at least doubled. this process has to be repeated for 48 hours, for the purpose of fermentation. because penny toni is a high-oiled, sugary bread, too much oil and sugar affect the fermentation of the noodle, and if the yeast is weak and the noodle can expand, the taste and tissue will be poor. for people like me who work, it's impossible to feed every four hours. my solution is to feed three times a day, extending the feeding period from 48 to 60 hours. if you make bread on weekends, you start feeding yeasts on wednesday morning. the schedule is as follows: wednesday morning feeding once, 50g fermentation, 50g flour, 25g water, fermentation box 26°c wednesday between 2 p.m. and 3 p.m. feeding once (my mother helped me), 125g fermentation, 125g flour, 63g water, fermentation box 26°c feeding once wednesday night at 10 p.m., take 50g fermentation, 50g flour, 25g water, fermentation box 22°c (actually higher because room temperature at this time is about 24°c) extra fermentation box refrigerators can be stored, steamed, steamed and packaged, i have tried, and they are good. on thursday, the process of repeating wednesday is repeated on friday, during the course of thursday, in the morning and in the afternoon, in two steps, leaving work on friday night and starting production of penny tony。

2

Get the yolk. Break it up

3

mixed fermentation, high powder 1, egg yolk 1, water 1 (which can be adjusted by 10 g) and sugar 1, with a cook ' s machine provoking the extension phase。

4

butter 1 to 1 cm squared, mixed into the third stage of the noodle and blundered to the full stage. noodles are tough enough to get off the tank. here's to be careful, the noodles are off the jar, not all of them like sweet bread, toast and even omelet, a bit like a sticky, wet. noodle 1 # complete。

5

Flour fermentation, approximately 8 hours (26°C), with the noodles at least three times larger. It's just Saturday morning。

6

make noodles 2#. the yolk, sugar, honey, vanilla, salt mix, egg pecks are evenly mixed, added to the noodle 1# and high powder, evenly mixed with the mixer, added to all butter (the butter must be cut into small blocks, not big enough to fit in, i cut about 1 cm in size), rolled to the full section of the noodle, then added to all the water (which, i think, regulates the water, so all of it is added) and then rubped to the noodle is very cramped, very smooth. i took a picture alone, so i put one together. it's a little blurry。

7

Noodle 2 # mixed into all rum grub dry. I used raisins, cranberry drys, orange rinds, monkey drys, some raisins and gold rum for a week. Drink water when you use it。

8

It's also very sturdy, and it's good to wrap it in。

9

I used a 4-inch mold, and the bottom of the mold was wearing two bamboo stickers for the last pendulum

10

split the noodles, each at around 200-210g. and then the two hands, in turn, form a circle, and i put it in the mold, and i had four inches of mold, and the final product was nine, and a little bit more dough。

11

fermentation boxes 30°C, fermentation 3-4 times larger, with approximately nine points full. About 7-8 hours. It's Saturday evening time. It must have had enough pasta before it got high。

12

the surface is made of coated sugar, 50 g of protein, 50 g of almond powder, 5 g of corn starch, 5 g of cocoa powder, 5 g of oil, and all materials above 3g are evenly mixed, and a dozen are beaten with an egg pump. remember to use the remaining protein before, so don't hit any new eggs. put it on the fermented face, then put almond chips on it. i forgot to take a picture, i went into the oven, and i took a picture of the one in the oven, and i could see the paint。

13

The oven 175°C (preheat up to 200°C) will be baked for 35 minutes and tin paper for the last 5 minutes. The ovens are different, and time must be determined by their temper and facial state。

14

Rewind, at least three hours, better spend the night. Actually, it's okay to bake it as well. The extra noodle, We put it in a paper cup, and it didn't rebut, and it collapsed. Rewinding is based on the fact that the noodles are light and afraid of the tissue being crushed。