Christmas Bread-panettone
1.
Prepare the materials used.
2.
Put the medium dough ingredients into the cook machine, mix and knead until there is no dry powder.
3.
Round the dough and put it in a bowl, leave it at room temperature for about 1 hour.
4.
Cut the fermented medium-type dough into small pieces,
5.
Add the ingredients except butter and dried fruit in the main dough into the mixing bucket of the chef's machine, turn on the 1st gear to gather together and then turn to the 3rd gear for kneading.
6.
Knead the dough until it is smooth and add softened butter. Knead at low level until the butter is absorbed, then turn to 2-3 levels for kneading.
7.
After kneading the dough to a smooth state, add the dried fruit soaked in rum beforehand, and the dough is basically kneaded.
8.
Add more dried fruit, knead it manually, make the dough slightly rounded, and place it in the baking tray.
9.
Fermentation box CF-6000, set temperature 28 degrees, humidity 70%, put the dough into the basic fermentation to about 2 times the size.
10.
Take out the fermented dough, divide it into 4 equal parts after exhausting, knead and proof for 15 minutes.
11.
Round the dough again and place it in a 6-inch bread tray.
12.
CO-750A smart oven, select the fermentation program, set the temperature to 32 degrees, put it in the water box to increase the humidity, and put the dough into the fermentation to about 1.5-2 times the size.
13.
Equipped with almond paste material on the surface, add powdered sugar and almond powder to egg whites,
14.
After mixing, put it into a piping bag.
15.
Take out the fermented dough, add almond paste to the top of the dough,
16.
Add a small amount of almond flakes and cranberries to the surface.
17.
COUSS CO-750A smart oven, preheat it up and down 180 degrees in advance, put the baking tray into the middle layer, and bake for about 35 minutes.
18.
After the bread comes out of the oven, put it on the grid and let it cool.
Tips:
1. Due to the different water absorption of different flours, do not add liquid all at once, please adjust appropriately according to the state of dough.
2. Dried fruit can be soaked in rum 1-2 days in advance. After being added to the dough, it can keep the moisture of the dried fruit during baking and increase the flavor of the bread.
3. The amount of butter is relatively large. After adding it, it can be manually assisted to make it easier to fuse. Because the butter will hinder the fermentation of the dough, the amount of yeast is increased, and the fermentation time depends on the state of the dough.
4. Squeeze the almond paste in the middle of the top of the dough. After baking, as the bread expands, it will slowly melt and cover the entire surface. Don't squeeze too much. After the dough is higher than the mold, the almond paste will flow out of the paper tray. of.
5. The baking temperature and time are for participation only, please adjust appropriately according to the temperature performance of each oven.
6. Add a lot of butter and dried fruit to the dough, plus the sweet almond paste on the surface. The taste is really good. After the bread is cooled, it can be sealed and stored for about 2 days before eating. When all the flavors are fully integrated, it will be more distributed The unique flavor and charming aroma of bread.
