Urban Outfitters Bedding Blog

Panettone "simple"

I wanted to call it "simple" with the quotes, 'cause the preparation home of traditional Christmas sweets are always a little 'complicated, the holidays were sweet, born in periods when the daily food was scarce, and during the celebrations more' important it gave free rein to the abundance and above all we had more time to devote these preparations.
As our times have changed now, with plenty of food each day and less and less time for preparation, even in times of celebration, I decided to give this recipe that I found on youtube (my most precious and valuable "friend" ) already 'tried and tested.
The cake that results, in my opinion, and 'very soft and remains a long, closed course in a nylon bag and the comfort' largest, is in that prepared the morning, evening and 'beautiful and ready to be fired.
It 's a recipe that I posted this on my old group on facebook, but I have' been much criticized, saying that all this effort to make a cake, when just a few Euros you can find at the supermarket, not worth it.
I think that instead gives great satisfaction, and overall, you really know what to put there.
Sure, you might as well buy in a pastry shop or bakery, but from personal experience, avendoci worked for four years, many bakeries and ovens, they use specific products and artifacts like special flour and butter.
If we want to be really sure of buying genuine products, we must make a compromise with the cost that will result '. Moral of the story and
': Do not think that the posts for that cost a few euro to be genuine and the money you spend in a pastry shop or bakery, for a good product, do you spend on ingredients and you'll save.
Obviously the recipe and 'possessing a viable global, you could try it by hand, but not guaranteed success on the cake, as it must be very experienced to know when the dough by hand and' well-strung. Just
tirade .... fingers in the pie!

PANETTONE

ingredients for a mold for 1kg:

lievitino or BIGA: manitoba
100 g of flour (or other strong flour)
2.5 g yeast (I prefer to use dry yeast and use the tip of a teaspoon) of warm water 65g


MIX: 250g flour
Manitoba (or other strong flour) 100g milk

10 g of yeast beer (or use half a packet of dry yeast)

5 egg yolks 75 g sugar (can be increased to 100, because 'compliance with the dose of the recipe, the cake will not be' very sweet) 1 tablespoon malt
(in mancaza be well honey the same dose)

4g of salt grated rind of 1 orange
100g raisins (if you do not like you can put candies 150g raisins or chocolate chips 100 g) 50g candied

75g butter, softened
1 tablespoon vanilla extract (or 1 teaspoon of vanilla extract)
maraschino or rum for Soak raisins

PROCEEDINGS
First, prepare the biga lievitino called.
We have to dissolve the yeast in warm water and add the flour, kneading.
should be a paste the consistency of the pizza dough, workable and not too sticky.
We put it to rise for about 2 hours, in a bowl with sealing lid (tupperware) in a warm place at home.
Soak the raisins with rum or maraschino choice, diluted with hot water.
After this time, we have made in the global (where we installed accessory hook) flour, let our lievitino, which will be 'doubled in volume, and mix gently.
Meanwhile, dissolve the yeast in the milk, sugar Let's introduce and combine well and knead for about 10 minutes. Let's introduce
malt or honey and then leave again knead 5 minutes.
We combine the orange, while the machine 'running and then gradually, egg yolks, slightly beaten.
Let the mixture absorb the yolks, then add the salt and knead a few minutes.
Now add the soft butter, a little at a time, always waiting for the previous dose of butter, was well absorbed from mixing.
Then add the raisins and candied fruit squeeze a little at a time. Mix until
Strung (20 minutes), you will understand that the dough and 'well-strung, when you come off the edges to form a ball around our hook, and then turn it off and cover with plastic bowl and let rise in warm place for about 2 or 3 hours.
much will depend on 'how and' the hot place to put the dough, I usually will be 'bad to say, but I put it to rise in the bathroom,' cause usually, and 'the place of the house more' warm and humid. When will
'doubled in volume, prey and will expand our dough with your hands on a floured surface.
start giving him creases, as the croissant, that 'we extend our dough into a rectangular shape with your hands, then we take the bottom flap and fold it towards the center, then fold the top over the other.
We turn 90 degrees, with the opening to your right and repeat, the lower edge and then over the top, let's do it three times, then take the dough and form a ball that we put into our mold.
We have our cake in a hot and very humid, to increase the humidity 'I use a trick that is to put a very wet cloth over the radiator in the room where you will get to raise the panettone. Another
care and 'to try to never open the room to avoid currents that could affect all our work and put the molds on a cake of our baking sheet before putting them in yeast, so avoid moving too much when will 'bake time.
Panettone is' ready to be fired when he reached the edge of the mold, I can take 3 to 4 hours, always depends on the degree of heat, but not bake the dough before it reaches the edge.
Bake at 180 degrees for 20 minutes in convection oven and heat coming from below, then lower to 150 degrees and continue to cook another 20 minutes, then do the toothpick test.
Once the baked panettone, to prevent collapsing, that 'the dome loose and we have cooler upside down, inserting knitting needles with iron at the base and resting between two chairs all night.
This process ensures that you avoid the collapse and raisins and candied fruit or chocolate chips is better distributed to the top.
Once cooled, the cake will keep well in a plastic bag tightly closed.
Rather it should be drunk after 4 or 5 days, allowing time so the flavors to settle.

It 's not complicated, and' s harder to write than done, let up on you and happy Zia Tart prepare this recipe and commenting on it, perhaps with some alternatives!