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CUNSETTONE - panettone stefycunsy

For several years I have in mind to take the cake home, but I always postponed it. This year I finally decided and here I am, with the CUNSETTONE, as suggested by my friend Roberto Rovira, after a small poll on my Facebook Wall.
The company was not easy, but I believed until the end, even when struggling to rise .. I always tried to give him the right push and when I did not want to cook tended with care, but ... I'll tell you this tomorrow with the recipe. Meanwhile, I'll introduce myself! There he is!

I first prepared the pastaMadre, it is important that it is very active, full of cavities.

giorniprima 10 I started to cool it, to give the proper strength, adding a daily meal T1 (a white flour but rich in fiber) and water.

A day before the sourdough siapronta, warm 250 grams of milk (I used oat voipotete put the milk you prefer) without boiling, aggiungoun piece of vanilla bean and scrape the skin of a orange and unlimone untreated. I cool down and rest infrigorifero a day.

the evening, I can finally make first graduation mixture composed of the following ingredients:

• milk prepared precent (waiting for it to reach room temperature) filtered on which dissolve 350 g of sourdough
• 9 mounted yolks with 400 grams of brown sugar
• 3 eggs
• 850 grams of flour (I used kamut and T2, it is very rich in gluten)

good job all ingredients (before liquids and then solids)

Although the company èinizialmente difficult, I try to work to better the dough. Initially, it can be sticky, but then I can get unpanetto quite smooth and soft, I decided to split it into two parts, because I already big one!

transfer the two bodies in 2 ciotoledi glass and close with plastic wrap so that air nonpassi and place them in a warm area of \u200b\u200bthe house. Lasciolievitare all night.

If after 24 hours, it seems chel'impasto has not risen enough, I recommend diriprenderlo and treat it again and let it rest again, senecessario another 24 hours, as in my case. The scent èfresco, feel the aroma of orange and lemon, a taste pezzettodell'impasto and I must say the taste is not really nientemale.

After this time, potetepreparare the second part of the mix to join the previous one, with compatibility, the following ingredients:

• 300 grams of soy butter dissolve them with 50 grams of white chocolate
• 3 tablespoons malt rice (or honey)
• 350 grams of flour T2
• 5 grams of whole salt

I get a soft dough eprofumato.

Now I must find a way to mix previous amalgamarloal and it is by no means simple.

amalgamate the two bodies, but devo farmodo che divengano uniformi, così credo che la strada miglioresia suddividere il primo impasto in più parti e maneggiarlegradualmente unendole tra loro a poco a poco.

Non vi dico laginnastica che le mie braccia hanno fatto,

è stata veramentedura. Ecco le varie fasi:

 

 

Devo aggiungere l'uvetta passa,precedentemente ammollata insieme adelle albicocche secche. 

Riapro l'impasto per amalgamare nuovamentetutto in maniera uniforme. CHE FATICA!!!

impastodentro Finally I can put the form and let stand for 24 hours.

cunsettone The resting , yellow morning was well grown, but must rest until this evening, again. To avoid drying out the top, the appoggiosopra a damp cloth. I let it sit all day. at this point I should FIRED, MAVOGLIO let stand STILL ALL DAY, I usually put the evening.
Here are the various stages of rising from the moment I put it inside the Form

bake at 150 °, but after more than 1 hour laparte to develop and extend to form unvulcano as being rash, was beginning to get a tan too much for imiei tastes. I put a toothpick skewers and those for effettisotto is still raw, I turn the oven only parteinferiore in the oven and place sheets of greaseproof paper, wet nellaparte up to avoid burning. Unfortunately, I have continually ripeterequest'operazione

, how do you as a patient with high lafebbre putting the wet patches on the forehead .. It seems an hour and a half times the chedopo cunsettone is almost cooked. I decided quitting in the hot oven, slightly open and go to sleep.

Here are photos, during and after cooking, and slice.

The taste was very good, the cooking was almost perfect, in my opinion was to rise again or simply had to be more yeast, this would have softened. But all in all, I must say I satisfied with my experiment!

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