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| Foto retirada da internet |
Panetone do Chef Ton, então: PANE-TON
Ingredientes:
- 500 gramas de farinha de trigo
- 50 gramas de fermento de pão
- 100 gramas de manteiga
- 100 gramas de açúcar
- 4 gemas
- 1 pitada de sal
- 1 colher (de café) de raspas de laranja
-2 colheres de sopa de essência de panetone (opcional)
- 100 gramas de castanha do Pará
- 100 gramas de castanha de caju
-100 gramas de uvas passas
- água (quantidade suficiente p/ atingir ponto de glúten)
Modo de preparo:
Misture uma xícara da farinha de trigo, o fermento, um pouco de água e faça a esponja. Deixe descansar por 10 minutos. Junte os ingredientes: o restante da farinha, a manteiga, o açúcar, as gemas, o sal, as raspas de laranja.
Fica uma massa bem macia. Deixe descansar por 20 minutos, coberta por um pano. Misture a castanha de caju, a castanha do Pará e as uvas passas. Divida a massa em dois pedaços iguais. Embole-os e deixe sobre superfície enfarinhada. Torne a embolá-los e coloque nas formas de panetone. Deixe crescer até faltar um dedo para encher a forma. Pegue uma lâmina, faça cortes nos panetones, puxe as suas abas para fora da forma. Leve para assar por 40 a 50 minutos, mais ou menos, em forno a 180ºC.
Dica:
Embale os panetones depois de cinco horas de assados. Para fazer o chocotone, troque as castanhas, por 250 gramas de gotas de chocolate (explique na loja onde for comprar que você vai fornear (assar) as gotas de chocolate)
As gotas de chocolate devem estar geladas para que não derretam na hora do manuseio.
Beijos saborosos do Ton
Panettone Chef Ton, then: PANE-TON
ingredients:
- 500 grams of flour
- 50 grams of baker's yeast
- 100 grams of butter
- 100 grams of sugar
- 4 egg yolks
- 1 pinch of salt
- 1 tablespoon (coffee) orange zest
-2 Tablespoons of essence of panettone (optional)
- 100 grams of Brazil nuts
- 100 grams of cashew nuts
-100 Grams of raisins
- Water (enough w / reach the point of gluten)
Preparation:
Mix one cup of flour, baking powder, a little water and make the sponge. Let rest for 10 minutes. Add the ingredients: theremaining flour, butter, sugar, egg yolks, salt, orange zest.
It is a very soft dough. Let rest for 20 minutes, covered with acloth. Mix the cashews, Brazil nuts and raisins. Divide dough intotwo equal pieces. Plunger and leave on the floured surface. Makelumping them together and place in the forms of fruitcake. Let rise until missing a finger to fill the form. Take a blade to cut thepanettone, pull their legs out of the way. Bake for 40 to 50minutes or less, in an oven at 180 ° C.
Tip:
Pack the panettone after five hours of roasting. To make thechocotone, replace the nuts, for 250 grams of chocolate chips(explain in the store where you buy you will bake (baking)chocolate chips)
The chocolate chips should be chilled to not melt when handling.
ingredients:
- 500 grams of flour
- 50 grams of baker's yeast
- 100 grams of butter
- 100 grams of sugar
- 4 egg yolks
- 1 pinch of salt
- 1 tablespoon (coffee) orange zest
-2 Tablespoons of essence of panettone (optional)
- 100 grams of Brazil nuts
- 100 grams of cashew nuts
-100 Grams of raisins
- Water (enough w / reach the point of gluten)
Preparation:
Mix one cup of flour, baking powder, a little water and make the sponge. Let rest for 10 minutes. Add the ingredients: theremaining flour, butter, sugar, egg yolks, salt, orange zest.
It is a very soft dough. Let rest for 20 minutes, covered with acloth. Mix the cashews, Brazil nuts and raisins. Divide dough intotwo equal pieces. Plunger and leave on the floured surface. Makelumping them together and place in the forms of fruitcake. Let rise until missing a finger to fill the form. Take a blade to cut thepanettone, pull their legs out of the way. Bake for 40 to 50minutes or less, in an oven at 180 ° C.
Tip:
Pack the panettone after five hours of roasting. To make thechocotone, replace the nuts, for 250 grams of chocolate chips(explain in the store where you buy you will bake (baking)chocolate chips)
The chocolate chips should be chilled to not melt when handling.
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| Photo taken from the internet. |
Yummy kisses Ton
