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Panettone / Italian Delight: Very fluffy and fragrant | Recipe Step by step
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Panettone - Italian taste, very fragrant, fluffy and fine, I present you a recipe step by step, and believe me it is not complicated at all, it needs desire and passion. But the smell out of the oven is charming.
Panettone is kept fresh for a few days, wrapped in baking paper lined with a clean towel.
Bellow I wrote few tips that you must to follow:
1. The flour must contain proteins not less than 13 gr, perfectly it would be Manitoba (it has 18 g)
2. The room temperature must not exceed 26 C
3. The dough should not be shaped for a long time with your hands, so as not to heat up. Perfect temperature 24 C
4. Chill panettone on a wire rack or by piercing each side with a bamboo skewer, flipping it over and hanging it between two jars. 3-4 Hours
Ingredients:
For Sourdough (Preferment):
Lukewarm milk - 250 ml / 1 cup
Sugar - 1 tbsp
Dry yeast (or 25 g fresh)- 7-8 g
Strong white flour - 150 g / 1 cup
For the Dough:
Eggs - 3
Sugar - 150 g / 2/3 cup
Vanilla
The peel of a lemon
The peel of an orange
Strong white flour - 400 g / 2½ cups
Salt - 0.5 teaspoon
Butter 82.5% - 100 g / ¼ cup + 3 tbsp
For the almond crust ⠀
Egg white - 35 g / from a large egg
Powdered sugar - 45 g / 6-7 tbsp
Almond flour - 40 -50 gr. (if you want thicker put more)/ 0.5 US cup
Almond flakes
Panettone is kept fresh for a few days, wrapped in baking paper lined with a clean towel.
Bellow I wrote few tips that you must to follow:
1. The flour must contain proteins not less than 13 gr, perfectly it would be Manitoba (it has 18 g)
2. The room temperature must not exceed 26 C
3. The dough should not be shaped for a long time with your hands, so as not to heat up. Perfect temperature 24 C
4. Chill panettone on a wire rack or by piercing each side with a bamboo skewer, flipping it over and hanging it between two jars. 3-4 Hours
Ingredients:
For Sourdough (Preferment):
Lukewarm milk - 250 ml / 1 cup
Sugar - 1 tbsp
Dry yeast (or 25 g fresh)- 7-8 g
Strong white flour - 150 g / 1 cup
For the Dough:
Eggs - 3
Sugar - 150 g / 2/3 cup
Vanilla
The peel of a lemon
The peel of an orange
Strong white flour - 400 g / 2½ cups
Salt - 0.5 teaspoon
Butter 82.5% - 100 g / ¼ cup + 3 tbsp
For the almond crust ⠀
Egg white - 35 g / from a large egg
Powdered sugar - 45 g / 6-7 tbsp
Almond flour - 40 -50 gr. (if you want thicker put more)/ 0.5 US cup
Almond flakes
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