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How to make Panettone in the Panificadora without using those special ingredients. I didn't find the panettone essence and the panettone mixture to buy, so I made it with the ingredients I had and the dough was delicious with the same consistency as the industrialized panettone. Perfect for serving at Christmas dinner. I'll never stop making panettone because I don't have the essence and ready mix of panettone. Follow the step by step in the video. Recipe below.
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900g Panettone Ingredients
1 glass of water
3 gems
2 teaspoons vanilla essence
1 teaspoon of salt
1 1/2 tablespoon of margarine
6 tablespoons of sugar
4 tablespoons powdered milk
4 cups of flour
2 teaspoons of instant dry biological yeast
1 glass of raisins (reserve)
1 glass of candied fruit (reserve)
1 tablespoon of butter (reserve)
Preparation mode:
1. Remove the roasting pan from inside the bakery.
2. Add all the ingredients in the order above, except candied fruits and raisins.
3. Put the baking pan back in the bakery.
4. Close the cover.
5. Choose the Cycle:
6. Press the OPTIONS button: 1 (normal).
7. Select the bread size: Press the PASTA QUANTITY button and choose option II (for 900g or 1200g breads).
8. Choose the color of the bread crust: Press the COLOR button and choose one of the options: Light, Medium or Dark. (In the video I chose the Medium option).
9. Press the START button.
10. The bakery will mix the dough for 10 minutes. When it stops, it will rest for 20 minutes and then it will give a beep (beep), at that moment, open the lid and add the candied fruits and raisins.
11. Close the lid and let the cycle continue.
12. When there is 1 hour to complete the cycle, open the lid and cut the dough crosswise with a knife.
13. Place 1 tablespoon of butter on top of the cut in the dough.
14. Close the lid and let the click complete.
15. Remove the panettone right after the final beep is heard to make the panettone more tasty and fresh. Using a cloth or thermal gloves, hold the pan upside down and swing until the panettone is released.
16. Let the panettone rest for at least 15 minutes before cutting it.
Important information and tips:
Measurement of the cup I used: 1 cup = 240ml.
Always use the exact measures to achieve revenue success.
Very hot or very cold ingredients alter the dough growth and the result of the recipe.
The yeast must not come into contact with water or salt. Place it in the middle of the flour, making a "hole" in the mixture (dough).
Observe the expiration date of the ingredients, especially the yeast and flour.
Cycle 1 (normal) has a great result. This option prepares the dough, waits for growth however and bakes in a time of 3 hours.
#panettone #MerryChristmas #homemadepanettone