Christmas bread Penny Tony
Christmas bread Penny Tony, Christmas bread desserts are generally mixed with dried fruits, probably because all kinds of rich fruits give people a very rich feeling! The smell of fermented bread gives off the unique flavor and charming aroma of bread. Let's learn how to make Christmas bread Penny Toni.
Christmas bread Penny Toni 1
Ingredients
Medium seed dough: 25g of high-gluten flour
3g of yeast
18ml of milk
Main dough: 2g of high-gluten flour
5g of low-gluten flour
1 whole egg
4 yolks
5g of milk.
2g of unsalted butter
1g of diced orange peel
8g of dried cranberries
6g of blackcurrants
6g of raisins
Surface almond paste: 1g of sugar powder
1g of almond powder
5g of protein
2g of almond slices
.
2. Put the medium-sized dough materials into the chef's machine, and mix and knead until there is no dry powder.
3. Knead the dough into a bowl and ferment at room temperature for about 1 hour.
4. Cut the fermented medium-sized dough into small pieces, and add the materials except butter and dried fruit in the main dough into the mixing barrel of the chef's machine. Turn on the first gear and knead the dough in the third gear.
5. Knead the dough until it is smooth, add softened butter, knead it at low speed until the butter is absorbed, and then turn to 2-3 gears to knead the dough.
6. Knead the dough until it is smooth, then add the dried fruit soaked in rum in advance, and the dough can be basically kneaded.
7. Add a lot of dried fruit, knead it manually, and put the dough in a baking tray until it is slightly round.
8. Set the temperature of the fermentation box at 28 degrees and the humidity at 7%, and put the dough in for basic fermentation to about 2 times the size.
9. Take out the fermented dough, exhaust it, divide it into 4 equal parts, and knead it for 15 minutes.
1. Knead the dough again and put it in a 6-inch bread paper tray.
11. In the oven, select the fermentation program, set the temperature to 32 degrees, put it in a water box to increase the humidity, and put the dough into fermentation to about 1.5-2 times the size.
12. Equip the surface almond paste material, add the sugar powder and almond powder into the egg white, mix them evenly and put them into a paper bag.
13. Take out the fermented dough, add almond paste to the top of the dough, and add a small amount of almond slices and cranberries to the surface.
14, oven, fire up and down 18 degrees in advance to preheat, put the baking tray in the middle layer and bake for about 35 minutes.
15. After the bread is baked, put it on the rack and let it cool.
Cooking skills
1. Because of the different water absorbability of each flour, don't add all the liquid at once, please adjust it according to the dough state.
2. Dried fruit can be softened with rum 1-2 days in advance. After adding dough, it can keep the moisture of dried fruit and increase the flavor of bread when baking.
3. The amount of butter is relatively large, which can be manually assisted to make it easier to blend. Because butter will hinder dough fermentation, the amount of yeast is increased, and the fermentation time depends on the state of dough.
4. Just squeeze the almond paste in the middle of the top of the dough. After baking, as the bread expands, it will slowly melt all over the surface. Don't squeeze too much. After the dough rises above the mold, the almond paste will flow out of the paper holder.
5. The baking temperature and time are for participation only. Please adjust them according to the temperature performance of each oven. There are skills in cooking delicious food, and every dish of mine has a small coup. You can check my menu directly by searching for "bean fruit"! Christmas bread penny Tony 2
main ingredient
high-gluten flour 25g
milk 18ml
yeast 3g for 5 people
auxiliary material
high-gluten flour 2g
low-gluten flour 5g
whole egg
yolk 68g
milk 5g < > 2g of salt-free butter
1g of diced orange peel
8g of dried cranberries
6g of blackcurrants
6g of raisins
Surface almond paste:
1g of sugar powder
1g of almond powder
5g of protein
2g of almond slices
.
2, put the medium-sized dough materials into the chef's machine, and mix and knead until there is no dry powder.
3. Knead the dough into a bowl and ferment at room temperature for about 1 hour.
4. Cut the fermented medium-sized dough into small pieces.
5. Add the materials except butter and dried fruit in the main dough into the mixing barrel of the chef's machine, start the first gear to agglomerate, and then turn to the third gear to knead the dough.
6. Knead the dough until it is smooth, add softened butter, knead it at low speed until the butter is absorbed, and then turn to 2-3 gears to knead the dough.
7. Knead the dough until it is smooth, then add the dried fruit soaked in rum in advance, and the dough is basically kneaded.
8. Add a lot of dried fruit, knead it manually, make the dough slightly round, and put it in a baking tray.
9, fermentation box CF-6, set the temperature at 28 degrees and the humidity at 7%, and put the dough in for basic fermentation to about 2 times the size.
1. Take out the fermented dough, exhaust it, divide it into 4 equal parts, and knead it for 15 minutes.
11. Knead the dough again and put it in a 6-inch bread paper tray.
12, CO-75A intelligent oven, select the fermentation program, set the temperature to 32 degrees, put it in a water box to increase the humidity, and put the dough into fermentation to about 1.5-2 times the size.
13, equip the surface almond paste material, add the sugar powder and almond powder into the egg white,
14, mix them evenly and put them into a paper bag.
15, take out the fermented dough, add almond paste to the top of the dough,
16, add a small amount of almond slices and cranberries to the surface.
17. COUSS CO-75A intelligent oven, which is pre-heated at 18 degrees in advance. Put the baking tray in the middle layer and bake for about 35 minutes.
18. After the bread is baked, put it on the rack and let it cool.
Skill:
1. Because of the different water absorbability of each flour, don't add all the liquid at once, please adjust it according to the dough state.
2. Dried fruit can be softened with rum 1-2 days in advance. After adding dough, it can keep the moisture of dried fruit and increase the flavor of bread when baking.
3. The amount of butter is relatively large, which can be manually assisted to make it easier to blend. Because butter will hinder dough fermentation, the amount of yeast is increased, and the fermentation time depends on the state of dough.
4. Just squeeze the almond paste in the middle of the top of the dough. After baking, as the bread expands, it will slowly melt all over the surface. Don't squeeze too much. After the dough rises above the mold, the almond paste will flow out of the paper holder.
5. The baking temperature and time are for participation only. Please adjust them according to the temperature performance of each oven.
6. A lot of butter and dried fruit are added to the dough, and the almond paste with sweet surface is really delicious. After the bread is cooled, it can be sealed for about 2 days before eating. When all the flavors are fully blended, it can give off the unique flavor and charming aroma of the bread.