Italian Christmas bread, Penny Tony
By VicentaLakin
Italian Christmas bread, Penny Toni, and I feel like all kinds of Christmas bread and desserts and all kinds of mixed fruit-dry stuff, probably because all kinds of fruit make people feel so rich! The fruit immersed one night early, the noodles fermented three times, and it took a lot of time
Recipe Recommendations
- high-gluten flour 235 grams
- egg yolk 80 grams
- salt 3.5 grams
- butter 94 grams
- white granulated sugar 80 grams
- milk powder 9 grams
- high powder 235 grams
- instant dry yeast 11 grams
- water 188 grams
- powdered sugar appropriate amount
- dried cranberries 50 grams
- raisins 50 grams
- lemon peel 100 grams
- freshly squeezed orange juice 40 grams
- freshly squeezed lemon juice 40 grams
- almond 50 grams
- rum 13 grams
- nutmeg 1.5 grams
- lemon zest 3 grams
- lime zest 3 grams
- sweetening
- roast
- several hours
- simple
Steps for Italian Christmas bread, Penny Tony
1
Homemade sugared orange. You can use mixed sugared oranges
2
raisins, cranberry drys, mixed sugar orange skin/lemex peels, shredded almonds, lemon peels and orange peels in a big bowl
3
ADD LEMONADE 40G AND ORANGE JUICE 40G
4
PLUS 13 GRUMS AND 1.5 G MEAT BEAN. PINK
5
Smash it, cover it with a membrane. Put it on one side for a few hours, and soak it up one night early
6
PREPARE FOR YEAST, FERMENTED FLOUR 235G, WATER 188G AND DRYEST FERMENTATION 11G
7
And a noodle band
8
Cover it with a membrane, and ferment it in the warm for an hour
9
IN THE FERMENTED PASTA, ADD MAIN PASTA MATERIAL OTHER THAN BUTTER (80 G OF EGG YOLK, 3.5 G OF SALT, 80 G OF WHITE SUGAR, 9G OF MILK POWDER, 235 G OF CONDENSED FLOUR)
10
I used the chef's machine
11
Put on the film and put it twice as big as the warmth
12
THE ROOM IS SOFTENED WITH 94 G BUTTER AND COVERED WITH SMOOTH AND EVEN NOODLES. IT'S GONNA COME OUT OF HERE, BUT DON'T SCRATCH IT COMPLETELY, 'CAUSE IT'S GONNA HAVE TO GO BACK TO IT
13
Join the Gourd
14
Smooth
15
i put a little flattening in the coated paste, especially when i used an eight-inch pattern, because the square was a 12-cm-high 7-inch model, and i thought it was enough, so i fixed it up, and the right operation was: the model wasn't tall enough, it was stacked on several layers of oil paper and a circle around the edge. high
16
Put it in the warmth until it's eight. High
17
It'll be 190 degrees in a preheated oven for about 10 minutes. The machine will start working. It'll be coloring soon
18
It went to 160 degrees, 70 minutes, 80 minutes
19
It's starting to swell. The cure is a moose ring with a similar diameter
20
IT'S TIME TO BRUSH THE MELTED BUTTER WHEN IT'S OUT OF THE OVEN
21
Relax
22
I'll just put sugar on itItalian Christmas bread, Penny Tony Make Tips
I used an 8-inch round mold. Since the recipe is the amount for a 7-inch round mold that is 12cm high, I thought it would be enough. So I had to remedy it later: after it expanded, I placed a mousse ring of similar diameter on top. Because if I didn't add anything, first, it would naturally expand into an ugly shape, and second, the coloring would be uneven.
The correct operation: if the mold isn't high enough, fold a few layers of parchment paper and line it against the edge of the mold to increase the height.