A natural yeast, Penny Toni
By VicentaLakin
Panettone, also known as Pennyoni, originated in Milan, Italy, and is a traditional local Christmas food. It's a fermented bread, it's full of butter, all-coloured fermented fruit, honeydew and liquor, and so on. Naturally, it's rather rich and rich. The authentic panettone is made with natural yeasts. And this time We did not only make natural yeast, but was on the verge of demented. It wakes up in the middle of the night and then rises to see how the yeast is. This time, Penny referred to two Penny practices in the Presbyterian blog of the Texas Farmer's Hot Cook. The first uses only natural yeasts, while the second, based on natural yeasts, further produces pasta, which is more cumbersome, time-consuming and more difficult. In turn, the bread produced by the second approach should also taste better. Because it was the first time that this bread was made, for insurance reasons, I chose to focus on the first approach, while at the same time adapting the formulation to the second approach. The final finished bread, by the standards of the farmer's forebears, should be good. (The farmer's forebears mentioned that the 1000g face group, using a circle model of 17 cm in the base diameter, should end up at about 11 cm. I have 958g pasta, 17.5cm in diameter at the bottom, 10.5cm high after cooking. I think Penny's taste is better for family than last year's Stollen. It tastes softer and thinner, and tissues are almost close to sponge cakes, and the rich variety of fruit dried is really, really good! With this experience, I intend to continue my next attempt to produce the second formula for the ancestors of farmers. Who says only for Christmas. The method of production of haha natural fermentation can be found in the blogs of farmers' predecessors. Link here: http://blog.sina.com.cn/s/blog 5e15a7120100d436.html (for reference purposes only, 2 large bakings of 17.5*11 cm can be made in quantities as follows, of which A is a dry wine fruit material, B is a noodle material, C is a main noodle material and D is a surface decoration material)
Recipe Recommendations
- rum 113g
- dried fruit
- lemon
- vanilla essence 14g
- natural fermentation seed 198g
- Medium gluten flour
- milk
- sugar
- eggs one
- egg yolk one
- qingshui
- salt
- quick-growing dry yeast
- unsalted butter
- chopped almond
- egg white one
- almond powder 1 teaspoon
- corn starch 1 teaspoon
- cocoa powder 1 teaspoon
- sugar 50g
- oil 1/2 teaspoon
- almond slices appropriate amount
Steps for A natural yeast, Penny Toni
1
The whole material of the dry part of the wine fruit is mixed (the vanilla bean is to be excreted early and the vanilla seed scraped into rum) in a smooth and sealed freeze. This step should preferably take place two to three days, at least one night in advance
2
Prior recognition of the activity of natural yeasts, ensuring that they were fed once four hours ago
3
(b) The mixing of pasta-planting materials, so that they are free of dry powder
4
Covered with a lid or a shampoo, fermented to a thin air bubble, so that it can be placed in a freezer
5
(b) Flour, sugar, salt, eggs, fresh water, whole species (i.e., materials other than fast dry yeast, butter, solution, fruit dry) in mixed main noodles, so as to be in a state free of dry powder
6
Covered with a lid for 20 minutes
7
In turn, yeast powder, butter and leachate are added, each time until the former is fully evenly mixed with the pasta. In addition, the butter is to be added in a separate manner, and it is also to wait until the butter that was previously added is fully integrated into the dough and added for the next time. (This step, if not too hard, I have to split the whole dough into small ones)
8
At this point, the face is very wet and can easily pull out large, tenuous films
9
(b) The combination of the two (e.g. dry with early drying of the fruit) shall be folded into each other
10
(b) The mixing of the noodles, which are placed in an oil coating container, covered with a lid or a shroud, placed in warmth, for basic fermentation
11
In about 2-3 hours, the dough will swell to about 1.5 times the original size ~2 times
12
(a) Dry powder on the board, with a razor to remove the face, with a light pressure on the hand, and a slight exhaust
13
(a) take about 1,000 g of pasta and place it in a mould (if not sticky, put on a sheet of oil) and then press it with your hand for a little bit under a lump to level the surface
14
It's in the warmth (I use the fermentation function of the oven) and fermentation for about three hours, and the dough ferments to about two times the size of the original size
15
Preheat oven 170 degrees. Combination of all materials in surface decorations (with the exception of almond chips) and ablution to dry powder-free state, so that the chocolate sluice is made
16
Scratch on the face of the face of the dough with a nice layer of chocolate pickles and some almond chips
17
put the molds in the oven, 165-170 degrees, up and down, down, about 60 minutes to bake. after 30 minutes of roasting, a layer of tin paper is added to the surface to prevent roasting. (according to the farmer ' s forebears, 1,000 g pasta takes about 60 minutes to bake, 800 g pasta takes about 45 minutes and 500 g pasta takes around 35 minutes. the surface coating will be slightly focused in 30 minutes. when the bake is over, it's out of the oven, and it's on the net
18
When completely cooled, it was stored in tin paper。