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Panna Tony Christmas Bread Panettone (chinese Method)
by Clever stupid 007
Favorite
Difficulty
Normal
Time
15m
Serving
2
Founded in the fashion town of Milan in northern Italy, Panettone is a typical Christmas and New Year food. It has become a symbol of the city of Milan. In Latin America, especially in Argentina, Uruguay, Bolivia, Brazil, Chile and Peru, Pannatoni has also become a staple of Christmas dinners.
The traditional method is to mix flour, natural yeast, diced orange peel, wine-stained fruit shop, dried fruit, eggs and butter, and bake it after a long period of fermentation. The finished product is full of rich fruit aroma, soft and sweet, making people mouth-watering.
Many friends are confused by the repeated fermentation process after reading the traditional recipe~~Also: I don’t have Lupin species! I want to be Panna Tony too! Okay~ Okay! I racked my brains to create a middle-species formula and try to keep the raw material ratio of the traditional formula, but...I still cut a little bit of sugar and butter~~tradition, please forgive me~ Amen!
Forget who said that there are 1,000 chefs, there are 1,000 Pannatoni recipes, well, I have seen many recipes, some with yogurt, some with cream cheese, eh~~ as long as you don’t put it. It's too much of the normal ratio, just add it if you want!
Flour or high-flour method flour is fine. I used 60% Japanese high-gluten flour and 40% wild T65. What kind of flour to use, whatever you want, bread flour is ok.
The middle seed was prepared the night before, refrigerated overnight, and the main dough can be operated on the next day after taking it out. It's a relatively quick way. I added 12% Lupin to the dough, if not, you can skip it. The added will add a little fermented flavor.
It can be said that this is a luxurious bread, Madagascar's vanilla, a high proportion of presidential fermented butter, a variety of rich fruit shops soaked in rum ~ crispy nuts... how can it not taste good ~ ~ Get started!
The traditional method is to mix flour, natural yeast, diced orange peel, wine-stained fruit shop, dried fruit, eggs and butter, and bake it after a long period of fermentation. The finished product is full of rich fruit aroma, soft and sweet, making people mouth-watering.
Many friends are confused by the repeated fermentation process after reading the traditional recipe~~Also: I don’t have Lupin species! I want to be Panna Tony too! Okay~ Okay! I racked my brains to create a middle-species formula and try to keep the raw material ratio of the traditional formula, but...I still cut a little bit of sugar and butter~~tradition, please forgive me~ Amen!
Forget who said that there are 1,000 chefs, there are 1,000 Pannatoni recipes, well, I have seen many recipes, some with yogurt, some with cream cheese, eh~~ as long as you don’t put it. It's too much of the normal ratio, just add it if you want!
Flour or high-flour method flour is fine. I used 60% Japanese high-gluten flour and 40% wild T65. What kind of flour to use, whatever you want, bread flour is ok.
The middle seed was prepared the night before, refrigerated overnight, and the main dough can be operated on the next day after taking it out. It's a relatively quick way. I added 12% Lupin to the dough, if not, you can skip it. The added will add a little fermented flavor.
It can be said that this is a luxurious bread, Madagascar's vanilla, a high proportion of presidential fermented butter, a variety of rich fruit shops soaked in rum ~ crispy nuts... how can it not taste good ~ ~ Get started!
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