Pandoro (christmas Bread)
1.
Production liquid: add 10 grams of sugar to 100 grams of yogurt, 6 grams of yeast, 2 grams of improver, then add 50 grams of high powder, mix well, ferment for about 1-1.5 hours until the bubbles begin to collapse, tap to collapse.
2.
The raisins are soaked in rum and cut in half a day in advance. Mix the high powder and milk powder of the main dough and put it in the bread machine, then put the sugar
3.
Add liquid seed, egg liquid, orange peel jam and beat for 15 minutes
4.
Add butter and salt to beat for 15 minutes. The butter can be added in two portions.
5.
Finally, add raisins to beat for 5-6 minutes, and mix well.
6.
The dough is twice as large as it is fermented. Take it out, flatten it and vent it, fold it up and round it.
7.
Brush the mold with oil and flour, put the dough in the mold and press it slightly until it is full, and let it ferment twice in a warm place, about 70-80% full.
8.
The surface of the fermented bread is brushed with egg wash, sprinkled with crumbs and sesame seeds
9.
Put it into the preheated oven at 170°C and bake for 40 minutes. Rewind once at 25 minutes.
10.
Take it out of the oven, let it cool on the net, and slice it overnight.
11.
slice.
Tips:
1. Share two eggs, add appropriate amount according to the hardness of the dough when making noodles, and use the rest for brushing bread.
2. If you use candied fruit, you need to add water and boil it over a low heat and then chop, the color and taste will be better.
3. It tastes good after being eaten overnight, and it is sour just after the oven is baked.
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