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简体中文 English

Panettone

INGREDIENTS

Mix A

500g Pharaoh Brand Flour
16g Salt
12g Instant Yeast Gold
140g Egg Yolk
260g Milk
150g Liquid Levain*
260g Butter
200g Sugar
200g Raisins
70g Orange Peel

Macaron

55g Almond Powder
100g Icing Sugar
60g Egg White

PROCEDURE

Mixing Method

  1. Mix A at low speed untill combine, then medium speed untill it becomes a dough
  2. Add butter at low speed untill combine, then medium speed untill it becomes a dough
  3. Add Sugar at low speed untill combine, then medium speed untill final develop dough
  4. Add Raisins and Orange Peel, low speed

Liquid Levain (Natural Yeast)

  • Day1 – Raisins 400g (no oil corting) + water 400g, put in glass bottle with cover and keep in 30°C room temp.
  • Day2 – Shake the bottle and open the cover every morning and evening.
  • Day3 – Repeat from Day 2
  • Day4 – Repeat from Day 2
  • Day5 – Repeat from Day 2
  • Day6 – Sift the Liquid and throw away the Raisins. Mix the liquid 340g + Tower Brand Flour 340g and keep in 30°C room temp untill ferment double . keep in chiller.
  • Day7 – Mix the liquid levain 650g + Tower Brand Flour 100g + Water 100g at 24°C temp and keep in 30°C room temp untill ferment double . keep in chiller.
  • Day8 – Same as Day 7
  • Day9 – Same as Day 7
  • Day10 – Same as Day 7
  • Day11 – Complete

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