The origin of penny Tony bread

The popular saying about the origin of penny Tony bread was invented by a baker named Tony.

It is said that the story of Penny Toni Bread took place in the second half of15th century. A young aristocrat named Ugate fell in love with Andalusia, the daughter of Antonio, a poor bakery owner. But the status of two people is very different, so it is impossible to be together. Ugate hid his aristocratic status and went to Antonio's bakery as his apprentice. Ugarte also agreed with his master that Antonio would marry his daughter if the bread baked by Ugarte could be appreciated by the Duke of Irmorro.

The young man began his arduous apprenticeship in love. Finally, one Christmas, Youjadi brought a bread made by Master Antonio to the table of the Christmas party hosted by the Duke. The duke liked it very much after tasting it and allowed Ugate to be named after himself.

Ugarte declined this honor, and he applied to the Duke to be named after Master Antonio. So it was named Penny Toni, which is Antonio's nickname. When it was confirmed that he could marry Andalusia, Ugate announced his aristocratic status for the first time, which shocked Antonio and Andalusia.

Later, Youjiadi ran a bakery and lived happily with Andarugisa. Penny Toni bread and its story spread. Later generations say that if a couple can eat penny Tony bread, their love will be sweet and happy.

How to make Penny Toni bread;

Material preparation: 400g of high-gluten flour, 5g of dry yeast, 220g of milk, 40g of white sugar, 4 egg yolks, 3g of salt, 50g of candied orange peel, 50g of butter 100g, 50g of raisins, 50g of black rum and powdered sugar.

1. First, soak 50g of grapes and 50g of dried cranberries in 50g of black rum for one night.

2. Prepare 220g of iced milk, 4g of high-sugar tolerant dry yeast (fresh yeast 15g) and 40g of white sugar, and mix them at the rate of 1min /37 degrees/speed 3.

3. Add 400 grams of high flour, 3 grams of salt and 4 egg yolks for 30 seconds at the speed of 3, then slowly turn to 6, knead the dough for another 3 minutes, and add 100 grams of diced butter.

4. Continue kneading for 4 minutes, add 50 grams of candied tangerine peel, 50 grams of soaked raisins and dried cranberries, pour in wine and continue kneading for 30 seconds.

5. Take out the dough, hold it in your hand, fold it in half several times, roll it into a ball, put it in a large container, cover it with plastic wrap, and put it in the oven for fermentation. The oven temperature is 30 degrees, put a bowl of hot water next to it, and ferment to twice the size. Dip your finger in some flour, poke a hole and pat it.

6. Divide the dough into about180g per dough (using a 4-inch Panatoni bread paper tray), round the dough and put it in the paper tray.

7. Put it in the oven, continue serving for the second time, turn on the fermentation function, set the temperature to 30 degrees, add a bowl of hot water, ferment until it is 8-9 minutes full (about 60-90 minutes), mainly depending on the state, brush the egg liquid, and then row it with a bag cutter.

8. Squeeze the butter again and sprinkle with almond slices. The oven should be preheated in advance, 180 degree preheating 10 minute.

9. Put the baking tray in the middle and lower layers of the oven and bake at 180 degrees for about 40 minutes. After coloring, cover it with tin foil to prevent scorching, take out the baked bread, coat it with melted butter, cool it and sprinkle with powdered sugar.