This time I got a stand mixer and I decided to also make more panettoni and I also tried to make some of them with candied fruit (homemade from lemon and orange peel) and chocolate chips.
I will gift most of them to my family and for that reason I also packaged them:
I haven’t opened them yet so I can’t know how they turned out inside but I’m very confident given the external result and last time.
This time instead of 1kg of dough I used around 750g for each panettone mold and I also made two small panettoni, one weighing 400g and one weighing 600g (the smaller ones in the narrow molds). In reality, all the panettone molds, both those from this time and those from the previous time (and also the narrow molds), are for 750g dough, which is why where the dough has been weighed better the shape like it should be, in other cases it is not.
Furthermore, obviously having only one oven, not all of them rose in the same way but let’s say that all in all I got the timing right and the result seems more than good to excellent.
They are all light as a cloud and soft as a pillow.
Next goal is to learn how to use sourdough starter.
2 Comments
Last time I made panettone was just 16 days ago and it was a trial without a stand mixer.
https://www.reddit.com/r/ItalianFood/comments/18dmcpb/panettone_with_regular_yeast/
This time I got a stand mixer and I decided to also make more panettoni and I also tried to make some of them with candied fruit (homemade from lemon and orange peel) and chocolate chips.
I will gift most of them to my family and for that reason I also packaged them:
[https://i.imgur.com/kaK9uEA.jpg](https://i.imgur.com/kaK9uEA.jpg)
I haven’t opened them yet so I can’t know how they turned out inside but I’m very confident given the external result and last time.
This time instead of 1kg of dough I used around 750g for each panettone mold and I also made two small panettoni, one weighing 400g and one weighing 600g (the smaller ones in the narrow molds). In reality, all the panettone molds, both those from this time and those from the previous time (and also the narrow molds), are for 750g dough, which is why where the dough has been weighed better the shape like it should be, in other cases it is not.
Furthermore, obviously having only one oven, not all of them rose in the same way but let’s say that all in all I got the timing right and the result seems more than good to excellent.
They are all light as a cloud and soft as a pillow.
Next goal is to learn how to use sourdough starter.
Merry Christmas to all
Bravo!