DOLCE FORNO MAESTRO |
farina "debole" |
latte 3.5% m.g. |
uova intere |
lievito di birra |
tuorlo d'uovo |
burro 82% m.g. |
sale |
acqua |
DOUGH
Ingredients
1.000g
all-purpose flour
1000g
milk 3.5% fat
800g
eggs
250g
fresh yeast
40g
egg yolk
120g
unsalted butter 82% fat
460g
salt
40g
Preparation
Knead DOLCE FORNO MAESTRO, yeast, milk and eggs until the dough is soft and velvet smooth.
Add egg yolk, salt and knead until they will be completely absorbed.
At the end, add softened butter in 3-4 times.
Portion the dough as you prefere, roll each portion tight in a ball shape and put in the panettone mold.
Let rise at 28-30°C with 70-80% of humidity, until the dough will reach the mold border.
Final composition
Brush the surface with beaten egg.
Pour a small quantity of water along the dough border.
Bake at 170-180°C.
IRCA products in the recipe
PASTRY
