Continuing the trend of increased from Christmas celebration, this time I have tried a recipe to me quite complex, or pandoro peeled.
The main difficulty of this yeast is to give the necessary rounds of carefully peeling the execution of which I still have much to learn ...
However despite the technical implementation imperfect I was very pleased with the result :-)
Taking cues are here and there by the inevitable Adriano, Roberto from and not least from the book "Bread and sweet stuff," the legendary Similar sisters I tried to jot down a recipe of my pandoro peeled.
The Pandora is a leavened exceptionally good and reproducible effect and satisfaction at home as long as you choose quality ingredients, in this case just butter, fresh eggs and a hint of vanilla and not of genuine synthesis.
In fact, if you use poor ingredients, the result can only be poor and at that point might as well buy one at the supermarket so you also save the time and effort ... !
theory tradition it would be prepared with natural yeast, but for those like me who eschew laziness that approach, the yeast is a solution rather than honorable.
The other thing required for this yeast is the star in a special mold that I recommend you get strictly metal.
Attending shops home I heard frequently tell the sad tales of silicone molds for pandoro "belly flop" to the last rise and then need to be contained in one of panettone to remedy (for those who have both !)...
The only foresight to follow the mold with metal, because of the numerous folds of the sheets is to finish to dry in oven at 60-70 ° warmth, advice should promptly bestow the same seller at the time of purchase and which applies to all metal cake molds to prevent the unwanted oxidation.
Ingredients Flour 450 gr (350 gr flour Manitoba + 100 00)
Water 75 gr yeast 15 gr sugar 150 gr
2 whole eggs + 4 egg yolks 220 gr
Butter Salt 6 oz Honey spoon
( recommend a type acacia honey or orange)
vanilla extract
procedure
20 hours of the day prior to the mix: prepare the chariot fat: 2 grams
Dissolve yeast in 45 g of water, mescolarla a 100 gr di farina manitoba impastando brevemente fino ad ottenere un panetto al quale incorporerete sempre impastando 30 gr di burro.
Ore 7 del giorno successivo: preparare un lievitino sciogliendo i 13 gr residui di lievito in 30 gr di acqua col miele anch'esso disciolto.
Mescolarci con una frusta 30 gr di farina ed un tuorlo d'uovo fino ad ottener una pastella fluida da lasciar riposare un ora al caldo.
Ore 8: impastamento.
Mescolare biga e lievitino con 50 gr di farina.
Successivamente aggiungere gli altri ingredienti seguendo uno schema abbastanza classico: aggiungere un uovo leggermente battuto con 40 gr di zucchero.
Quando è incorporato aggiungere 50 gr presi from all of the remaining two flours together and stir and stir in sifted.
Repeat the above pattern with the second egg and its ingredients.
Then add one egg yolk with 20 grams of sugar, stir well and then add 30 grams of flour and tie.
Repeat the pattern with the other two yolks.
Finally incorporate the salt and 80 grams of flour.
reversing string if necessary and then add each time bringing in rope butter into pieces and then the vanilla extract.
Place in a large buttered bowl, cover and let rise in warm place (28-30 degrees) until doubled (about 3h)
In the meantime, take the remaining 160 grams of butter and prepare for the stripping.
Put it between two sheets of plastic wrap and taps with small rolling pin to soften it and then flatten it into a strip of roughly 20x15 high about 2-3 mm.
then keep in the fridge at the top until use.
Peeling: Invert the dough to deflate the dough on a work surface well and gently flatten with a rolling pin in the shape of a rectangle about 28x18. Put the butter
sull'impasto stretched so that it covers the 2 / 3,
then fold the side flaps in the middle: the first free and then the one with butter.
Appiattire col mattarello avendo cura che il burro non fuoriesca da nessuna parte e piegare di nuovo i lembi laterali al centro.
Avvolgere di pellicola e porre in frigo a riposare per 40' circa.
Riprendere l'impasto e dare altri due "giri" come quello sopra intervallati sempre da 40' di riposo in frigo.
Al termine del terzo giro avvolgere l'impasto a palla con la chiusura sotto senza serrare troppo e mettere accuratamente nello stampo da pandoro imburrato.
Mettere a lievitare al riparo da correnti d'aria a 26° e non di più per evitare lo scioglimento del burro della sfogliatura. Far
exceed the level of the mixture of two fingers around the edge.
Note: To get to this point has put us 8-9 hours
Bake at 160 ° for about 40-50 'and still do the toothpick test, which must be perfectly dry.
Note: My real black beast with this yeast is always cooking and having to cook in an oven "horizontal" yeast that develops only in a "vertical" does not help!
still recall my first pandoro a year ago that once appeared unexpectedly cut a hole in it and a pile of uncooked dough, I tend to keep him 10 'more rather than 10 'less ... perhaps the result tends to be a bit 'too dark, although covering the "puff" with aluminum after 10' from the beginning of cooking .
Cool one hour in the mold and unmold.
Allow to cool completely and serve sprinkled with powdered sugar.
closed in a bag keeps well for several days, you should still riintiepidirlo to withdraw at the time of consumption out the fragrance of butter.
Needless to say, one of the most pandori good that has ever passed through my house ... ;-)
-ooooooooooooooooooooo-oooooooooooooooo-
Updating your chocolate courses: end of January I will be in Rome!
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