Natural Fermented Panettone, I Wish My Friends Merry X'mas
1.
Feeding of fermented seeds. Panettone needs Italian sweetener seeds. Regardless of what proportion of natural ferment you have, please convert it to a water content of 50%. Then take 50g of fermented seeds, 50g of flour and 25g of water, knead evenly, and ferment for 4 hours at 26°C. The dough will at least double in size. This process should be repeated for 48 hours, the purpose is for the activity of the fermented seeds. Because Panettone is a high-oil and high-sugar bread, too much oil and sugar will affect the fermentation of the dough. If the activity of the yeast is weak, the dough will not expand, and the taste and texture will be poor. For people like me, feeding every 4 hours is simply impossible. My solution is to feed three times a day and extend the feeding time from 48 hours to 60 hours. If you make bread on the weekend, start feeding yeast on Wednesday morning. The schedule is as follows: feeding once on Wednesday morning, 50g fermented seeds, 50g flour, 25g water, fermenting tank 26℃, feeding once on Wednesday from 2 to 3 pm (my mother helps me), 125g fermented seeds, 125g flour, 63g water, fermentation Feeding at 26°C at 10 o'clock on Wednesday night, take 50g fermented seeds, 50g flour, 25g water, and 22°C in the fermentation tank (actually it will be higher, because the room temperature is about 24°C at this time). Place the extra fermented seeds in the fresh-keeping box and store in the refrigerator , You can steam steamed buns and steamed buns. I have tried them and they are delicious. Repeat the process of Wednesday on Thursday and repeat the process of Thursday on Friday. The two steps in the morning and afternoon in the process of Thursday are repeated on Friday and go home from get off work on Friday night to start making Panettone.
2.
Take the egg yolk and break it up
3.
Mix fermented seeds, high powder 1, egg yolk 1, water 1 (10g can be reserved for adjustment), sugar 1, and the cook machine whipped to the expansion stage.
4.
Cut the butter 1 into small pieces of 1 cm square, mix in the dough of the third step, and beat to the complete stage. The dough is very gluten and can leave the tank. It should be noted here that the dough will not leave the tank like sweet bread dough, toast dough or even oatmeal dough. It is a bit like French stick dough, which is very wet and sticky. Dough 1# is completed.
5.
Dough 1# is fermented for about 8 hours (26°C), and the dough is at least 3 times larger. It happened to get up on Saturday morning after sending it out.
6.
Make dough 2#. Mix the egg yolk, sugar, honey, vanilla extract, salt, and stir evenly with the egg tumblers. Add dough 1# and high flour, mix evenly with a mixer, and add all the butter (the butter must be cut into small pieces, not large pieces. I cut about 1cm square), knead the dough to the complete stage, then add all the water (I think this part of the water is to adjust, so all of it is added), and then knead until the dough is very gluten and very smooth . I took the photo alone, so I made up one, which was a bit fuzzy.
7.
Dough 2# mix with all the rum-stained dried fruit. For dried fruit, I use raisins, dried cranberries, diced orange peel, dried kiwi, and some goji berries, soaked in golden rum for a week. Soak up the water when using it.
8.
The dough mixed with dried fruit is also very gluten and can wrap the dried fruit well.
9.
I used a 4-inch mold with two bamboo sticks on the bottom of the mold for the final undercut
10.
Divide the dough, each dough is about 200-210g. After the division, the two hands alternately formed a round shape and placed it in the mold. Mine was a 4-inch mold. The final product was 9 pieces, and there was a little more dough.
11.
The fermentation tank is 30°C, the fermentation is 3-4 times larger, and the mold is about 9 minutes full. About 7-8 hours. It is dusk time on Saturday. The dough must be sufficiently gluten before it will reach a very high level.
12.
Make surface coating sugar, 50g protein, 50g almond meal, 5g corn starch, 5g cocoa powder, 5g oil, 3g and above all the ingredients and mix them evenly, beat them with egg spats. Remember to use the leftover egg whites and never beat new eggs. Spread it on the surface of the fermented dough, and sprinkle with almond slices for decoration. I forgot to take the photo. I remembered it after I went into the oven, so I took a picture of the inside of the oven, and I could see the coating in a blur.
13.
Bake in the oven at 175°C (preheat to 200°C) for 35 minutes, and cover with tin foil for the last 5 minutes. Each oven is different, so the time must be decided by yourself according to the temper of the oven and the state of the dough.
14.
Deduction, at least 3 hours, preferably overnight. In fact, it’s okay to bake it until it's cooked thoroughly, and it's not upside down. The extra dough, I used paper cups, there is no upside-down button, and the rice has collapsed. The principle of the undercut is because the dough is very light, and the tissue is afraid of being crushed.
15.
Finished product
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Finished product
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Ripped paper
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organization
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organization
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organization
21.
Recently, I like paper bags. They look good.
Tips:
1. The time for feeding fermented seeds must be mastered. Office workers can refer to my time. Start feeding fermented seeds on Wednesday morning, start making them on Friday evening, bake them on Saturday night, and buckle overnight, and you can eat them on Sunday morning.
2. The egg yolk must be broken up, otherwise the dough will have lumps
3. The dough must be whipped in place to form a tough gluten, otherwise the fermentation will be affected by high oil and sugar.
4. Soak up the water when using the wine-soaked dried fruit.
5. The high-gluten flour must be reliable. It is available in supermarkets and online. You must buy branded, personal farm-house high-gluten flour on Taobao. No, especially not. It is ok to make ordinary bread. This kind of high-oil and high-sugar flour is definitely No, I am the experience of my own blood and tears.
