Vc-211a Product Manual

Panettone Christmas Merry Christmas

Despite loving and very welcome encouragement groped in the imitation of panettone from Milan, aided a little laziness and the desire to give a couple of carefree stroll shopping I baked two basic sober panettone. The recipe is

PiùDolci monthly, with a change involuntary (I stray with yeast, but I'll just make more because the result was good).

Serves 2 panettone 1 kg each.

First

dough 150 g flour 00

90 g of water 10 g yeast dough

According

500 g of flour Manitoba

150 g sugar 200 g of milk 3 medium eggs

2 g of yeast of beer (I put 10g)

Third dough

200 g soft butter

5 egg yolks 300 g flour 3 teaspoons of Manitoba

acacia honey 130 g sugar

5 g of salt grated zest of 1 orange and 1 lemon 2 packets of vanilla

100 g chocolate chips

to cover

100 g extra bitter dark chocolate 25 g butter

Season the butter with the zest of citrus and vanilla.

PROCEDURE

first mixture

Dissolve yeast in warm water, then add the flour and make a dough. Panettoin Put a container protected by plastic film and let rise in a warm place for 5 hours.

According dough

Add to first mixture sugar. Melt illievitoin 50gdi latte.Unire milk mixture with yeast, eggs, flour and knead with milk Manitoba remained.

Stir the mixture vigorously by hand for 20 minutes until it comes away from the bowl.

luogocaldo Let rise in the dough for 5 hours or until doubled in volume.

Third dough

take the dough and add the flour Manitoba, the beaten egg yolks, honey, sugar and salt. Stir in softened butter now. Combine chocolate chips to the dough working quickly.

Divide the mass into two parts and put into molds to rise for 5 hours in a warm place for 8 hours (the leavened dough should reach the edge of the mold).

Score the surface of the cake with a screwdriver. Bake the panettone in a preheated oven at 170 degrees for 30-35 minutes.

Skewer the cake baked in the lower zone from side to side, with two knitting needles slightly apart and hang upside down for 12 hours. Use the protruding ends of the rods as supports and place it somewhere (I have used the heater and spallieradi a chair) so that the cake hangs upside down.

To decorate chocolate

Melt chocolate with butter in a double boiler (I use chocolate). Pour it on a marble surface and with a long straight-bladed knife to spread it until it reduces to a thin layer. Allow to cool a few minutes. As soon as the cold layer will begin to "browse" through the blade of the knife (held parallel to the floor) in chocolate, as you would to remove it. With a little practice you will get some nice chocolate curls. Without ever touching them with your hands, place them on the surface of previously covered with melted chocolate cake and adhere.