Penny Donny
By VicentaLakin
Gingerbread houses, fruitbreads and cow-rolled sugar are all national holiday elements, while in Milan, Italy, they have one final Christmas dessert: Panettone Pennyoni. It's a rich, combined version of Pandolo and Stallon, but bread is like a cake, and fruit-drys add sweetness. However, the traditional sugar oil content makes the bread more difficult to ferment and generally takes three days to one week to produce. But it is also for this reason that Panettone can be stored for a long time, and the longer it lasts, the more fragrance, the choice of Christmas companions in many countries。
Recipe Recommendations
- raisins 50 grams
- the cranberry 50 grams
- candied orange peel 100 grams
- chopped walnuts 50 grams
- lemon zest 1 teaspoon
- lime zest 1 teaspoon
- rum 13 grams
- freshly squeezed lemon juice 40 grams
- freshly squeezed orange juice 40 grams
- high-gluten flour 235 grams
- milk 195 grams
- yeast 10 grams
- egg yolk of 4
- salt 1/4 teaspoon
- white granulated sugar 80 grams
- butter 100 grams
- powdered sugar appropriate amount
- salty and sweet
- roast
- several hours
- ordinary
Steps for Penny Donny
1
Lemon and orange are washed and scraped。
2
raisins, cranberry, sugared oranges, pecan shredds, lemon peels and orange crumbs are placed in large bowls to mix。
3
40 grams of fresh lemon juice and 40 grams of orange juice。
4
Add the juice to the mixed fruit dry, then mix it with rum, cover it with a membrane, and impregnate for four hours。
5
Noodles: The whole material is mixed into groups, covered with protective film, and room temperature (approximately 24°C) fermented for about an hour。
6
Main noodles: materials other than butter are added, coated into smooth noodles are covered with film, room fermentation is twice as high and pre-soft butter is added。
7
The smooth-faced face group continues to be rubbed behind the membrane, adding a good bubbly dry mix。
8
It rolls out the curded dried pasta, flattens it down a little bit in the mold, covers it with a shampoo, last ferments it up to twice its size。
9
The bread is placed in a pre-heated steam oven, with a functional setup of 200°C, a 10-minute drying on the face of the bread, covered with tin foil, at a temperature of 150°C, and baked for about 45 minutes。
10
The baked bread can be used to melt the butter on the surface while it's hot, and then put sugar powder on the surface。Penny Donny Make Tips
1. After complete cooling, the seal is kept for two to three days for food, which is better. 2. The formula applies to an 8-inch cake model (or a 6-inch cake model of 2), which can be made from an elevated cake mould or from a special paper mould for the purchase of the bread. 3. Can be used to circle around the edges of the moulds, so that the bread can climb or not, at a slightly lower height than the bread produced by the oilpaper。