Traditional Panettone
Panettone is a type of sweet bread loaf originally from Milan.
It was baked for Christmas and New Year in Italy and other parts of Europe.
This specialty loaf is loaded with raisins,sultanas and candied fruits.
Stages of my preparation:
First proofing in a oiled bowl-
Doubled the size; complete proofing-
Second proofing in the panettone mold-
Done proofing: Ready for baking-
When the panettone comes out of the oven, it tends to cave in on itself .So I hang it upside-down for several hours to prevents this.
Before dusting of icing sugar....
Iced and ready to go....
Time for a slice....
First proofing in a oiled bowl-
Doubled the size; complete proofing-
Second proofing in the panettone mold-
Done proofing: Ready for baking-
When the panettone comes out of the oven, it tends to cave in on itself .So I hang it upside-down for several hours to prevents this.
Before dusting of icing sugar....
Iced and ready to go....
Time for a slice....
Panettone
wants to cave in on itself when it comes out of the oven. Hanging it
upside-down for several hours prevents this. Some recipes tell you to
pass bamboo skewers through the loaf (mold and all) after bakin - See
more at:
http://www.wildyeastblog.com/2007/12/07/panettone/#sthash.TN2WyNgK.dpuf
Panettone
wants to cave in on itself when it comes out of the oven. Hanging it
upside-down for several hours prevents this. Some recipes tell you to
pass bamboo skewers through the loaf (mold and all) after bakin - See
more at:
http://www.wildyeastblog.com/2007/12/07/panettone/#sthash.TN2WyNgK.dpuf
Panettone wants to cave in on
Panettone
wants to cave in on itself when it comes out of the oven. Hanging it
upside-down for several hours prevents this. Some recipes tell you to
pass bamboo skewers through the loaf (mold and all) after bakin - See
more at:
http://www.wildyeastblog.com/2007/12/07/panettone/#sthash.TN2WyNgK.dpuf
Panettone
wants to cave in on itself when it comes out of the oven. Hanging it
upside-down for several hours prevents this. Some recipes tell you to
pass bamboo skewers through the loaf (mold and all) after baking, from
which you suspend the - See more at:
http://www.wildyeastblog.com/2007/12/07/panettone/#sthash.TN2WyNgK.dpuf
Panettone
wants to cave in on itself when it comes out of the oven. Hanging it
upside-down for several hours prevents this. Some recipes tell you to
pass bamboo skewers through the loaf (mold and all) after bakin - See
more at:
http://www.wildyeastblog.com/2007/12/07/panettone/#sthash.TN2WyNgK.dpuf
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