TYPICAL CHRISTMAS CAKE – Spiral kneader
INGREDIENTS
POOLISH: Ricorrenze 4,000 kg Strong Fluer 2,500 kg Beer Yeast 0,025 kg Butter 1,000 kg Water (not cold) 3,300 kg Tot. 11,000 kg FINAL DOUGH: Poolish 11,000 kg Ricorrenze 6,000 kg Water (not cold) 2,700 kg Egg Yolk 1,000 kg Butter 1,800 kg Salt 0,080 kg Raisins 2,300 kg Orange/Cedar candied 2,300 kg Aromas q.b. Tot. 27,680 kg
METHOD OF USE
This recipe requires 7 hours of preparation.
• The evening before, knead the poolish’s ingredients with a spiral kneader for 3 min at I° speed and for 15 min at II° one (Final temperature of the dough around 25/27°C).
• Leaven the poolish for 50 min. at 30/35°C and 75% UR. The dough must double its size.
• The morning after add RICORRENZE, Sugar and Salt to the first dough, add the desired aroma and knead until the dough comes off the bottom; insert little by little egg yolk, water and the soft butter.
• If desired, you can replace half of the water with Marsala
• Knead at II° speed until the dough becomes homogeneous (dough’s temperature 26/28°C).
• Place candied fruits and raising in the humidity cell to make them reach the same dough’s temperature and add them to the dough. Then knead at I° speed until they are incorporated.
• 1° REST: 60 min, covered with cloth.
• For a 750g Panettone divide the dough into 810g pieces or for a 1000g Panettone divide into 1100g pieces and round them up. Handle with butter without using flour.
• 2° REST: 30 min. covered with a cloth. Round pieces again and place them into ramekins.
• RISE in cell at 30/35°C and 80% U.R. for 150 minutes (2 hours and ½).
• Place the ramekins at room temperature for 10 min., carve the surface with a classical cross-cut lifting edges outward (as desired put a knob of butter in the cut center).
• Bake at 170/180°C for 45/55 minuti. Insert a thermometer in the heart of the product and verify that the temperature reaches the 94°C, otherwise keep baking
• Flip the Panettone upside down using the dedicated needles. Before bagging, let them rest for at least 12 hours.
We suggest a flour with at least W=380 e P/L=0,5
Water quantity is according to flours’ absorption.
You can replace butter with margarine or other fats.
We suggest to use 9×9 candied fruits and rehydrate raisins before its use.
Insert the products at the same dough’s temperature.
With 10 kg of RICORRENZE you obtain 34 typical Christmas cakes of 750g or 25 of 1kg.
Does not respect the specification of the Decree Law 22 July 2005
If you want to call your product “Panettone”, there are recipes and procedures available. Using RICORRENZE and respecting the specification you could call your product “Panettone”.