National treasure bread
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for National treasure bread
1
Preparatory work: Drying 200 grams of titanium with wine one night in advance; Bread powder, yeast, Penny Donny prep, eggs and water, put in the mixer
2
We'll start with a low-speed mix and then we'll be smooth
3
(b) High-speed mixing to the extension phase (Facecaping)
4
After the pasta is out, the butter, the salad and the sugar, after the full protection phase, the orange piping and the bubbled pickles dry, and the two minutes slow and evenly mix them
5
Comforted noodles, basic fermentation, covered with a skin mask or gauze, temperature of about 36 degrees, humidity of about 85 per cent, and time of about 2 hours (with the fermentation function of an oven and a bowl of water)
6
The fermented pasta will swell approximately 2.5 times the volume, at which point it will be divided into 380 grams, which will be divided into four. Rounded into the mould, the size of the lasagna is determined by the size of the mould, and the paper cup used for this production is about 6 inches
7
It can also be split into 75 grams of one-on-one noodles in a paper cup, which is pretty pretty。
8
The face of the plastic end, with a second fermentation at about 38 degrees and about 85-90% humidity
9
the fermented noodles are about 2 cm higher than the mold and take about 60 minutes。
10
A fermented noodle, crosses the surface with a blade
11
Brush the egg fluid and squeeze the butter on the cross12
Baking: If it's 380 grams, drop the layer, fire 190, fire 170, approximately 35 minutes. After roasting to the surface color of yellow, if not cooked, you need to cover the bread surface with tin paper to avoid roasting! In the case of small cups of paper, in the middle and lower layers, up fire 170 and down fire 180 for approximately 25 minutesNational treasure bread Make Tips
The Panettone pre-mix is a natural and healthy additive, not a synthetic one, so it can be used with confidence. Do not use the red wine in which the raisins were soaked; only the raisins are needed! Since the recipe calls for a high amount of liquid and butter, the fermentation time will be relatively long, so making this delicious bread requires sufficient patience. The finished product will surely make you fall deeply in love with it; it exudes a rustic charm and a fresh fruity aroma. Because everyone loves it so much, they affectionately call it "Little Pan" [Xinmei Baking] Christmas Bread—Panettone, the National Treasure Bread.