Christmas Bread: Panettone

Overview

The biggest advantage of Teacher Meng's book is that all the molds used in the book have clear sizes. If the same mold is not available, you can calculate the capacity and replace it with a mold of similar size on hand. Teacher Meng’s panettone looks beautiful and delicate. After carefully checking the size of the paper model, I discovered that it is not as small as I thought. I don’t have such a big paper mold, and I’m too lazy to go shopping overseas for three loaves of bread. I once wanted to use the largest paper muffin cup I have to make a mini panettone. ——This is the only way if there is no better substitute. After thinking about all the things that could be used, those three cans seemed like a good idea. I was reluctant to throw it away at first, always thinking it could be of some use, but I never had a clear direction. Its caliber seems to be about the same as that of the paper model. You don't have to worry too much about the height, so it should work. After thinking about it, I immediately dug out three cans, used a file to remove the burrs on the can mouths, and cleaned them. Everything is ready, let’s start. Let the oily dough be processed by the bread machine. This is the first time I have used the bread machine to knead the dough. The temperature is too low and the fermentation is slow, which makes people feel uneasy. The dough slowly climbed up in the jar, and when it finally approached the mouth of the jar, it completely lost patience. Worried that it had reached its limit and was about to collapse, I quickly put it into the furnace. As a result, it did not pop its head out of the jar as expected, but only slightly exposed its head. The walls of the jar are greased, so it's not too difficult to unmold, but the naked bread doesn't look festive. It doesn't matter, the mountain man has his own clever plan. I've already prepared a new outfit for it. The bright paper tape is wrapped around the body, pretending to be a paper model, does it make you feel enthusiastic immediately?

Tags

• baking
• children
• bread
• christmas
• apple puree
• brandy
• butter
• candied orange peel
• crispy pine nuts
• high gluten flour
• honey
• raisins
• whole eggs
• dry yeast
• fine sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Medium-sized dough: 200g high-gluten flour, 30g honey, 3g dry yeast, 90g water, 20g apple puree

   

2. 2 Pour all ingredients into a bowl

   

3. 3 Knead into a ball, cover with plastic wrap, and proceed with basic fermentation

   

4. 4 The dough rises

   

5. 5 Fruit ingredients: 80g raisins, 80g candied orange peel, 150g brandy

   

6. 6 Soak the raisins in wine for at least 5 hours

   

7. 7 Drain and set aside

   

8. 8 Main dough: 100g high-gluten flour, 20g fine sugar, 1/2 tsp salt, 1 tsp brandy, 30g whole eggs, 20g milk, 80g butter. Decoration: 2 tbsp crispy flakes

   

9. 9 Pour the medium-sized dough and the main dough ingredients except butter into the bread machine

   

10. 10 Stir into a uniform dough and add butter

    

11. 11 Continue stirring until large pieces of film are pulled out

    

12. 12 Add raisins and diced orange peel

    

13. 13 Stir evenly and put it into a large bowl for the second fermentation

    

14. 14 The dough has grown

    

15. 15 Deflate the air, divide into three equal parts, round and place into greased molds

    

16. 16 Finally ferment until the dough grows

    

17. 17 Brush the surface with egg wash

    

18. 18 Sprinkle with crispy pine nuts

    

19. 19 Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 25 minutes

    

20. 20 Golden on the surface, out of the oven

    

21. 21 Unmold immediately and let cool

    

22. 22 Decorate with colored paper tape.