Panettone

Ingredients

• High - gluten flour (250 g)

• Low - gluten flour (50 g)

• Egg (2)

• Milk (80 ml)

• Butter (80 g)

• Yeast (5 g)

• Salt (3 g)

• Sugar (50 g)

• Raisins (50 g)

• Cranberries (30 g)

• Orange peel dice (20 g)

• Lemon peel dice (20 g)

• Black tea powder barbecue seasoning (3g)

Instructions

1. Mix high-gluten flour, low-gluten flour, eggs, milk, yeast, salt and sugar, knead into dough, add butter, and continue kneading until the dough is smooth and elastic.

2. Put the dough into a bowl, cover with plastic wrap, and ferment until it doubles in size.

3. Take out the fermented dough, knead it evenly, expel the air, add raisins, dried cranberries, orange peel and lemon peel, and knead it evenly.

4. Divide the dough into two parts, put them into two round molds, and ferment them twice.

5. Ferment until the mold is eight-tenths full, put it in an oven preheated to 180℃, and bake for 30-35 minutes until the surface is golden.

6. Take out the baked bread, let it cool, sprinkle with black tea powder barbecue seasoning and eat it.