That the cake was a recipe that inspired me to start producing and using the yeast. Already last year, with the yeast far too young, had come appreciable. This year has definitely improved.
Recipe from where I started, and I try to follow quite closely is that reported by fiordivanilla in turn taken up and adapted by the Sisters Similar .
not transcribe the recipe, which is already very detailed and full of tips and suggestions (hope that does not disappear). It only transcribe the full list of ingredients, useful to make sure you have everything you need, and go out shopping:
- 50g yeast 500g of flour for the refreshments of the yeast
- 550g + 270g of 00 flour strength
- 130g + 50g
- sugar 140g +140 g butter
- 6 + 6 egg yolks
- 25g milk powder 350g
- use sultanas 125g candied orange peel
- 125g candied citron
- 10g
- salt 10g honey 10g malt
- 1 vanilla pod
- 3 forms of paper panettone 750g. I actually use those to 500g. With these doses, I have come 4 500g (I could also take a bit 'larger), and 3 of 100g.
As you can see, it uses several egg yolks, and many do refreshments. What to do with egg whites and the yeast discarded after each refresh? Here are some ideas in order:
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