Look and learn how to do this typical Christmas panettone with a step -by -step recipe that needs a lot of elaboration time but we assure you that the result is worth it. Enjoy a Christmas sweet bread to celebrate these parties so pointed out with this sweet Genoese bread, also known as Emgenoa Cake/EM.If you don know how to prepare a Packing/Em Genoese follows the step by step that we put at your disposal in recipes and you will see What texture and so exquisite flavor has this traditional Italian sweet bread of the city of Genoa.
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| Ingredients to make Genoese Panettone: |
| 500 grams of flour 30 grams of beer yeast 120 grams of butter 180 grams of eggs (3 or 4 eggs) 100 grams of sugar 80 cc or ml of water 660 grams of dehydrated/frosted fruits and nuts To taste 1 teaspoon of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Genoese Panettone:
1. Cernir the flour in a bowl and form a hole in the center. Place sugar, water and yeast (broken down) and let ferment. Note that this fermented is assimilated to a shaving foam, then the salt must be spread through the edges (between the flour and the walls of the bowl without touching the ferment), and then kneading incorporating the eggs.
2. once that we have a homogeneous mass for sweet Genoese bread, we turn it on a table and add the butter into cubes (it can also be ointment). When adding the butter, kneading (sticky dough) is going to be difficult but not add more flour, but to knead vigorously to generate gluten until we see that the dough is easily detached from the table or mesada. I advise you to hit the dough against the table raising it with one hand and then whipping it against the table many times until it takes off and then form a bun with it.
Trick: If they respect the proportions the knead will be easier.
3. In a bowl sprinkle some flour, place the bun of the pandolce genus inside and cover the same to avoid air entry. Let stand in a warm place until the volume doubles (approximately 1 hour).
4. Sprinkle flour on the table and stretch the mass bun of Genoa Cake, then add the fruits and nuts. One of the fruit incorporated techniques is to overwhelm the dough with the fruits, and once the roller formed with a knife cut it into slices and with them form a tower but when they meet each one must put into different position and then proceed to proceed to A slight kneaded.
5. Form a bun with the mass of the panettone Genoese and then put in a floured bowl, cover and put 4 or 6 hours in the refrigerator (it can also be done without refrigerator).
6. Enmantecar a fountain, put the bun of the sweet Genoese bread and slightly crush the center. Bake 180 ° C for 30/35 minutes.
7. Decorate the Genoese Panettone with white and/or chocolate ganache for example.
