Panettone
by Food·Color
Favorite
Difficulty
Easy
Time
48h
Serving
2
Panettone originated from Milan and is a traditional Christmas rich bread. There are many legends about the origin of this bread, one of the most popular is that it was invented by a baker named Tony hundreds of years ago. Although he was born humble, he fell in love with the daughter of a wealthy businessman. In order to persuade the father to marry his daughter, he thought of a way and used his innate wisdom to fill the bread with butter, brandy, candied fruit, nuts and sugar. This left a deep impression on the wealthy businessman. Not only did he marry his daughter to a baker, he also helped Tony open his own bakery in Milan and asked Tony to continue baking this bread-Tony bread. "
"For many years, the steps in most bakery shops and cooking clerk are made with artificial yeast fermentation. This method is very good, but it is not the best. The best and most traditional method is to use natural yeast. Fermentation, while adding a small amount of artificial yeast to shorten the fermentation time... After doing this, the shelf life of the bread is longer due to the stronger acidity." "It requires a longer production time, but this is the price of making the world's top bread. "
"This recipe requires the use of candied fruit, but if you like, you can also replace it with any dried fruit, such as dried cranberries, dried apricots and dried apples." There are not so many candied fruits, so naturally you have to use a variety of dried fruits. Get it together.
"This bread can also be made with ordinary quick yeast powder, but it will take longer to wake up the firepower and fermentation, because the sugar and acid in the dough will prevent the yeast from working." The fact is that the dough grows well. Very slow, so slow that people almost lose patience, almost thinking that it is a dead face, but it still rubs against the upper edge of the mold a little bit.
I wanted to bake a small flower with a 6-inch round mold. When I put it in the mold, it seemed that it was a little too big, so I temporarily replaced it with a 4-inch round mold, and no small flowers. Just squeeze it into whatever you like. When it slowly climbed to twice its size, there were almost no lines visible.
Tied with a red ribbon, it is considered a festive celebration. Fruity and delicious. "
"For many years, the steps in most bakery shops and cooking clerk are made with artificial yeast fermentation. This method is very good, but it is not the best. The best and most traditional method is to use natural yeast. Fermentation, while adding a small amount of artificial yeast to shorten the fermentation time... After doing this, the shelf life of the bread is longer due to the stronger acidity." "It requires a longer production time, but this is the price of making the world's top bread. "
"This recipe requires the use of candied fruit, but if you like, you can also replace it with any dried fruit, such as dried cranberries, dried apricots and dried apples." There are not so many candied fruits, so naturally you have to use a variety of dried fruits. Get it together.
"This bread can also be made with ordinary quick yeast powder, but it will take longer to wake up the firepower and fermentation, because the sugar and acid in the dough will prevent the yeast from working." The fact is that the dough grows well. Very slow, so slow that people almost lose patience, almost thinking that it is a dead face, but it still rubs against the upper edge of the mold a little bit.
I wanted to bake a small flower with a 6-inch round mold. When I put it in the mold, it seemed that it was a little too big, so I temporarily replaced it with a 4-inch round mold, and no small flowers. Just squeeze it into whatever you like. When it slowly climbed to twice its size, there were almost no lines visible.
Tied with a red ribbon, it is considered a festive celebration. Fruity and delicious. "
