long absence, I know ... but let's get back to us;)
Brush again with egg white and bake at 170 degrees until completely cooked (approx 45 '- test stick)
the oven, pierce the base with two knitting needles and say to cool upside down.
It 's a recipe that runs the network for a while', but many are asking me to publish it.
Maybe late, but preparation is simple and fairly quick, even fattibilissima kneading by hand and is useful for the holiday.
Ingredients: 850gr flour
W 280 (or 200 gr and 650gr Manitoba flour for bread or pizza 11% min. protein)
330gr butter 120gr
whole milk 60g sugar 2 eggs + 2 yolks
18 g fresh yeast
W 280 (or 200 gr and 650gr Manitoba flour for bread or pizza 11% min. protein)
330gr butter 120gr
whole milk 60g sugar 2 eggs + 2 yolks
18 g fresh yeast
12gr salt 1 teaspoon barley malt
Evening: 12gr
Dissolve yeast in milk 300gr, 150gr join flour, seal it and we put in refrigerator at 5-6 °.
After 12 hours, we transfer the container to temp. Environment, dissolve the yeast and malt in the remaining 30g of lukewarm milk and mix with a tablespoon of flour. Doubling, (approx. 30 '), we combine the two Preimpastato, 2 eggs and much flour as sufficient to compact the mass, with the hook at low speed (remember how to position the hook?).
We combine 1 egg with half the sugar, followed shortly by a dusting of flour and absorption, the second egg yolk with all the sugar and salt. Let
bind the mixture, then slowly insert just the soft butter into small pieces.
Knead at medium speed, reversing from time to time the mass in the bowl, until the mixture looks quite smooth. We test the veil.
Evening: 12gr
Dissolve yeast in milk 300gr, 150gr join flour, seal it and we put in refrigerator at 5-6 °.
After 12 hours, we transfer the container to temp. Environment, dissolve the yeast and malt in the remaining 30g of lukewarm milk and mix with a tablespoon of flour. Doubling, (approx. 30 '), we combine the two Preimpastato, 2 eggs and much flour as sufficient to compact the mass, with the hook at low speed (remember how to position the hook?).
We combine 1 egg with half the sugar, followed shortly by a dusting of flour and absorption, the second egg yolk with all the sugar and salt. Let
bind the mixture, then slowly insert just the soft butter into small pieces.
Knead at medium speed, reversing from time to time the mass in the bowl, until the mixture looks quite smooth. We test the veil.
We round the earth and leave to double to 28 °.
reversed the dough on work surface with a light dusting of flour, stendiamolo a rectangle with a rolling pin and give a single 3-fold. ristendiamo a rectangle and wrap it tight for the long side.
split into two equal parts, each put up with the closure and wrap your thumbs do not overtighten.
winding ball with a lock media
winding ball with a lock media
panettone molds and transferred to 750 grams, if you have trouble finding them you can easily them to you.
brush the surface with a little egg white, sealed and transferred to 28 ° until the dough does not reach two fingers from the edge.
brush the surface with a little egg white, sealed and transferred to 28 ° until the dough does not reach two fingers from the edge.
Brush again with egg white and bake at 170 degrees until completely cooked (approx 45 '- test stick)
the oven, pierce the base with two knitting needles and say to cool upside down.
The next day, we put in the fridge for half an hour, cut into slices about 1cm. thick, stuffed as we prefer, cover with another disc and cut into triangles.
rebuild the cake, taking care of staggered triangles, how to build a wall.
rebuild the cake, taking care of staggered triangles, how to build a wall.
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