Christmas Bread: Panettone
1.
Medium type dough: 200 grams of high-gluten flour, 30 grams of honey, 3 grams of dry yeast, 90 grams of water, 20 grams of apple puree
2.
Pour all the ingredients into the bowl
3.
Knead into a ball, cover with plastic wrap, and start basic fermentation
4.
Dough rise
5.
Fruit material: 80 grams of raisins, 80 grams of candied orange peel, 150 grams of brandy
6.
Soak the raisins in wine for at least 5 hours
7.
Drain the water and set aside
8.
Main dough: 100 grams of high-gluten flour, 20 grams of fine sugar, 1/2 teaspoon of salt, 1 teaspoon of brandy, 30 grams of whole eggs, 20 grams of milk, 80 grams of butter. Garnish: 2 tablespoons of crispy grains
9.
Pour the medium dough and the main dough ingredients except butter into the bread machine
10.
Stir it into a uniform dough, add butter
11.
Continue to stir until a large piece of film is pulled out
12.
Add raisins and diced orange zest
13.
Stir evenly, put into a large bowl, and carry out the second fermentation
14.
Dough grows up
15.
Exhaust, divide into three equal parts, round, put into the oiled mold
16.
Finally fermented until the dough grows up
17.
Brush egg liquid on the surface
18.
Strewed with crispy pine grains
19.
Put it in the oven, middle level, fire 180 degrees up and down, bake for about 25 minutes
20.
Golden surface, baked
21.
Demould immediately, let cool
22.
Wrap and decorate with colored paper tapes.
Tips:
You can put the dough directly on the baking tray without a mold.
Grease the inner wall of the mold for easy demolding, and it is not necessary for non-stick molds.
The toasted bread is sealed and stored for about 2 days, which can distribute the unique flavor and aroma of the bread.