Operational mode: sponge: Put the flour and instant yeast, mix instantly until everything comes together, then add the water, mass impriever, sugar and knead, after a few minutes add the butter and continue kneading until you get until you get A normal mass without refine, let ferment for 2 and a half hours to 3 hours.
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| Ingredients to make homemade paneton: |
| Sponge :: 300 gr. special flour 8 gr. Instant yeast 2 gr. Fuerte Mass Improvert 7 gr gluten. 180 gr water. 60 sugar 10 gr butter. | Reinforcement :: 200 gr. special flour 60 gr. yolks (without clear) 100 gr. sugar 2.70 gr. Sal 10 gr. shine 4 gr. emulsifier 3 gr. wheat gluten 1.50 gr. antimoho 5 gr. Milk powder 39 gr. water 3 gr. Strong mass improvement 35 gr. butter 45 gr. margarina 160 gr. ravos 160 gr. Fruit Confitada 3,50 gr. essence of paneton |
Ingredients to make homemade paneton:
2. Reinforcement: Put the sponge with the yolks, sugar, salt, emulsifying, brightness and water, knead until homogenized, add the flour in advance that flour has to be mixed separately with the milk powder, antimoho, antimoho, wheat gluten and the strong improper.
3. Continue kneading, when the dough begins to take elasticity to incorporate margarine and essences, until you get a fine and elastic dough in the end add the raisins and fruit confit resting the dough for a few minutes cut and form buns into desired units.
4. Leave 10 minutes to form the buns for the second time and place them in molds to let ferment more or less three hours bake at 180 degrees for 60 minutes.
