Penny Tony Bread
By VicentaLakin
Penny Toni is the famous Italian Christmas bread, which was made only by Italians during Christmas and the New Year, and most bakeries are now supplied. Eating soft, sweet and full of mouths, it takes a big bite of satisfaction。
Recipe Recommendations
- bread flour 160 grams
- fine sugar 41 grams
- salt 2.5 grams
- egg yolk 23 grams
- egg 92 grams
- butter 92 grams
- mixed fruit dry 138 grams
- instant dry yeast 5 grams
- milk 70 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Penny Tony Bread
1
Put the yeast in milk。2
Add bread and powder。3
Put the noodles in warmth and ferment to level the surface, with small holes。4
The yeast and pasta are combined, except for butter and dried fruit。5
Squeeze to smooth noodles。6
After the addition of butter, it is then rolled into the expansion phase。7
Add mixed fruit drying。8
The fermentation takes place in the warmth, and the fingers don't shrink and the fermentation ends。9
When the fermented noodles are vented, they're all six。10
Noodle rolls and puts it in the mold。11
fermenting twice in warmth。12
After the second fermentation was completed, the egg fluid was brushed on the face of the face, with scissors and crosses, and the face of the mouth was pulled out of the perimeter and a small piece of butter was placed in the middle of the face。13
Get in the preheat oven, lower floor, up and down, 25 minutes or so。14
When it's done, take out the dry。Penny Tony Bread Make Tips
This bread has a high use of butter, so it has to be added to the pasta and then added to the next one with a full plaque。