Amount : 2 Panettoni of approximately 450g Preparation time : 20 minutes Leavening : 90 minutes at 30°c @ 70/80% RH. Cooking : 40 minutes @ 160°c Level : Half Food cost (indicative) : €3.80/kg for self-produced mix Product used: Angel Mix 2.0, Xantano
Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.
Ingredients:
Base:
170g Water
180g fresh whole eggs (3 large eggs)
15g Fresh yeast
10g Honey
Flavours of your choice
Powders:
170g Corn starch
50g Rice starch
35g Very fine rice flour
35g Tapioca starch
7g Chickpea flour
21g ANGEL MIX 2.0
6g Xanthan
120g Granulated sugar
2g Sale
To assemble:
120g Butter (also lactose-free) or margarine, at room temperature
To garnish:
Chocolate chips, raisins, candied fruit
Optional:
10g Mono and diglycerides in paste (E471)
Procedure:
Place the "Basic" ingredients in a planetary mixer, mixing with a whisk: leave to rest for about 20 minutes at room temperature.
Add the "Powders" and work for a long time and at high speed with the "leaf" hook. From time to time and with the machine stopped, clean the sides of the bowl using a spatula, bringing the dough back to the center. Work the dough vigorously for at least 7/8 minutes.
Add the butter several times, mixing it in at medium speed, until you obtain a smooth, homogeneous and dense mixture. If you want, you can now insert the mono and diglyceride paste.
Then add the toppings to taste: chocolate, raisins, candied fruit, etc. and work at low speed for a few more minutes, so as to distribute the ingredients well in the dough.
Transfer the dough directly into the appropriate baking cups, level the surface with the back of a moistened spoon, and tap the Panettone on the table, so as to eliminate any air bubbles.
Leave to rise as indicated, covering with a plastic bag to ensure that the surface of the product does not dry out.
Cook in a preheated ventilated oven, as indicated in the recipe. Remove from the oven, skewer with the appropriate pins and leave to cool upside down for at least 4/5 hours at room temperature.
Store in a tightly closed bag and consume within 7 days. The product does not contain preservatives and is therefore not suitable for long storage.
Note:
It is possible to store the product for longer by placing it in a bag previously sprayed with 95° food alcohol, which has a sanitizing and antibacterial action, slowing down or inhibiting the formation of mold.
It is possible to replace 20% of water with the same quantity of milk (even lactose-free), but you will obtain a slightly denser and heavier product.
The choice of aromas and garnishes is left to the operator: vanilla pods, honey, chopped candied fruit and citrus peel, or flaked chocolate, pieces of dates or figs or dried fruit. Based on your taste and needs, you can customize the product to obtain a unique and personalized Panettone.
It is possible to use margarine instead of butter or lactose-free butter, but we do not recommend using spreadable margarine which could melt - weighing down the final result - due to the high leavening temperature.
Cooking can take place either in a ventilated oven or in a static oven. In the latter case it is recommended to increase temperatures by 10 degrees.
The Panettone can be cooked in both high and low baking cups, the important thing is to respect the specific quantity for each container.
Leavening and baking times and temperatures obviously vary based on the size chosen: a Panettone weighing more than one kilogram will rise and cook longer than three Panettone weighing 400 grams.
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