In Italy, the cake "panettone" - it's like for us, Easter cake. Only the Italians cook it for Christmas. Today I decided to tell you how you can cook this delicious Italian masterpiece!
The emergence of "panettone" covered with legends. For example, say that the word means "bread of luxury" from the word pan del ton. But the Italians prefer the legend of love young man from a wealthy family, Tony, and daughter of a poor baker. Enamored guy to be closer to the girl got to her father apprenticed. And she would like to have invented the recipe for a delicious bread. That's called "the bread of Toni» - Pani di Antonio.
The classic recipe for a simple, but you can, of course, a little bit to change the composition of the products, if desired. For example, there is a cake with pine nuts, chocolate, fruit. Now this dish is common not only in Italy but also in Latin America, Spain and France. And even in our stores you can find in the sale of a cupcake. But why buy when you can cook your own hands?
Recipe "Panettone"
You will need:
- flour - 850 g;
- Yeast - 25 g;
- Sugar - 50 g on sponge and 1 tablespoon in the dough;
- butter - 180 g;
- eggs - 2 pieces;
- egg yolks - 4 pcs .;
- raisins - 150 g;
- candied - 100 g;
- nuts (any) - 100 g;
- Salt - 0.5 tsp .;
- Water - 0.5 v.
- lemon peel - with a citrus.
How to cook:
Preheat water, only it must be hot, hot little room temperature. Stir the yeast into the water and stir until they dissolve. By the way, if you have the opportunity, it is better to use live yeast. Add the sugar in the water, and stir again and add flour, stir, and leave the brew, cover with a towel for about half an hour.
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Grate the lemon zest, but careful not to touch the white part of citrus.
The anguish that you have left on the table, pour the slide, make it a small depression as funnel and put the products: melted butter, egg yolks and eggs, sugar, zest, Stir. And then enter the still and brew, and once again all thoroughly stir. Knead the dough you need at least 10 minutes. During this time, it will become viscous and elastic, like chewing gum.
After that, you can add nuts (peanuts, walnuts, pine), raisins and candied fruit, stir again and put the dough to rise in a warm place for 1.5 hours. The volume of the test is expected to grow at least 2 times.
In a greased baking dish (or several small) put the dough so that it took about 1/3 of the total volume.
Place the next cake for 1 hour in a warm place, so that he "grew" up to the edges of the form.
Bake the cake at 190 degrees you need 15 minutes, and then another half an hour at 160 degrees. If you have small cupcakes, it reduces the cooking time, and it is better to regularly check the readiness "Panettone" with a wooden stick.
Advice:
- Dough loves heat, so when cooking close windows and doors.
- Knead the dough you need 10 minutes or more, so it is non-sticky and elastic.
- Need to put the dough in the preheated oven.
- The dough is spread only need a third form, because it rises.
- Handle the risen dough, slowly and without any sudden movements put it into the oven. 15 minutes is adequate time to cure, and then the cake will only dopech until tender.
- When cooking, try as much as possible to open the oven less, otherwise the cake shall fade.
- After baking the cake, remove it from the oven and, without waiting for cooling, immediately cover with glaze.
Bon Appetit!
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Original article posted here: https://kabluk.me/poleznoe/kak-prigotovit-vozdushnyj-italyanskij-keks-panettone.html
