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Gluten-free, wheat-free
Classic 'Pangoccioli', 50% flour 50% starches
Product used: Angel Mix 3.0, Xanthan Gum Quantity: 6 pieces Preparation time: 15 minutes + 15 minutes rest Proofing:60 minutes @ 35°C @ 70/80% RH Baking:15 minutes @ 180°C in a fan oven with initial steam Level:Medium
Our recipes are designed to inspire your creativity and talent, helping you create unique, high quality gluten-free products. Try them and then adapt them to your needs, just like a true artisan who makes everything they make unique .
Liquids:
170g Water
1 Whole egg (approx. 55g)
Vanilla or other preferred flavoring
For garnish:
60g Chocolate chips
Procedure:
Combine all the dry ingredients in the bowl of a stand mixer and start it on low speed, preferably using the paddle attachment. Begin mixing to combine the dry ingredients evenly.
Gradually pour in the liquids while keeping the machine running, then gradually increase the speed to medium-high and knead the dough for about 4-5 minutes. Occasionally, stop the machine, scrape down the sides of the bowl with a spatula, and bring the dough back to the center. The goal is to obtain a smooth, homogeneous, and slightly firm mixture.
Towards the end of kneading, add the chocolate chips and run the mixer for a few more seconds to distribute them evenly throughout the dough.
Cover the bowl with a clean cloth and let it rest for about 15 minutes to allow it to hydrate completely. If the room temperature is very high (>25°C), place the bowl in the refrigerator.
After the resting time, transfer the dough to a work surface previously greased with seed oil. Also grease your hands with oil and divide the dough into six portions.
Shape each ball and transfer it to a baking tray lined with parchment paper. Cover and let it rise.
At the end of the rising time, brush each ball with a whole egg beaten with a little milk.
Bake as directed, then transfer the pangoccioli to a wire rack and let them cool completely.
Store in an airtight container at room temperature for about 36 hours or freeze for up to 30 days.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
For an even richer taste, you can add 30g of soft, not melted, butter to the dough.
You can also brush the surface of the product with vegetable oil or milk; you'll get a less pronounced but still appealing golden brown color!
You can also enrich the dough with white chocolate chips, chopped dried fruit, sultanas, etc.
If you have a vanilla bean, use half of it to flavor the dough: cut it lengthwise, scrape it well with the back of a knife, and add the "seeds" to the dough.
Angel Mix is a concentrated powdered additive that's gluten-free, wheat-free, corn-free, and soy-free, and 100% vegan. It's used to prepare all types of sweet or savory gluten-free puff pastries - both with margarine and/or butter - and other gluten-free baked goods.
Can I make the recipe without Angel Mix?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
ANGEL MIX 3.0
€21,00
5.0
1 review1
total reviews
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Dough for soft, leavened, and fried desserts