Italian Christmas Bread Panettone
1.
Homemade candied orange peel, you can use a mixed mixed candied orange peel/lemon peel
2.
Raisins, dried cranberries, mixed candied orange zest/lemon zest, chopped almonds, lemon zest and chopped orange zest in a large bowl
3.
Add lemon juice 40G and orange juice 40G
4.
Add 13G rum and 1.5G nutmeg powder
5.
Mix well, cover with plastic wrap, set aside to soak for a few hours, or soak them overnight in advance, let them soak overnight for later use
6.
Prepare starter, high-gluten flour 235G, water 188G and instant dry yeast 11G
7.
And into dough
8.
Cover it with plastic wrap and leave it in a warm place to ferment for 1 hour. I use the oven to ferment at low temperature.
9.
In the fermented dough, add the main dough materials except butter (80G egg yolk, 3.5G salt, 80G white sugar, 9G milk powder, 235G high-gluten flour)
10.
Knead it into a smooth and even dough. I knead it with the chef's machine.
11.
Cover with plastic wrap and place in a warm place to double the size
12.
Add 94G butter softened at room temperature and knead into a smooth and even dough. Knead out the film here, but don’t knead it completely, because you will add dried fruit later
13.
Add dried fruit
14.
Knead
15.
Round the kneaded dough, put it in a mold that has been buttered in advance, and squeeze it slightly. Special note: I used an 8-inch round mold because the square is a 7-inch round mold with a height of 12cm. I think it will be enough. So I made a remedial action later, the correct operation: the mold is not high enough, stack a few layers with oiled paper and then make a circle around the edge of the mold to heighten the mold
16.
Put it in a warm place and send it to 8 minutes full, my mold is not raised
17.
Put it in the preheated oven and use it at 190 degrees for about 10 minutes, the machine starts to work, and it will be colored in a short while
18.
Quickly turn to 160 degrees for 70 minutes, baking a total of 80 minutes
19.
The dough starts to swell, the remedy is to add a mousse ring of about the same diameter on it
20.
When the time is up, brush the melted butter after it is out of the oven. If the formula is not the weight, I brushed 25G, and then the next layer is absorbed.
21.
Easy demoulding
22.
Sprinkle powdered sugar on the surface to decorate
Tips:
I used an 8-inch round mold, because the square is a 7-inch round mold with a height of 12cm. I thought it was enough, so I later remedied it. After it expanded, I added a mousse ring of almost the same diameter on it. , Because if you don’t add things, the first shape will develop freely and it will be ugly, and the second coloring will be uneven. Correct operation: the mold is not high enough, stack a few layers with oiled paper, and then make a circle around the edge of the mold to heighten the mold
