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I have developed the PERFECT and foolproof RECIPE for the most delicious Panettone of your life!! Buy it here! Stainless Steel Scraper Spatula: https://shope.ee/10cITZ2vXW 500g Panettone Mold: https://shope.ee/qIsHkmdhw 250g Panettone Mold: https://shope.ee/AUTNnTQJpw 100g Panettone Mold: https://shope.ee/2L7g4X2WX8 Skewer Thermometer: https://shope.ee/8KOtDQ5SCH Complementary Videos: › Blender Panettone: • BLENDER PANETTONE - no need to... › Red Velvet Panettone: • STUFFED RED VELVET PANETTONE - the famous... Video Index: 00:00 The best panettone recipe 01:44 Tangzhong 02:57 Dough 05:33 Fermentation 1 06:06 Modeling 10:15 Fermentation 2 + Oven 12:32 It's ready! 14:40 Storage and Shelf Life 15:31 Price If you liked this video, share it with everyone you know! Help me reach my 2M goal! #tabataromero #panetone #chocotone --------- ✉ Advertise on Tábata's Channel › [email protected] › INSTAGRAM: @tabataromeroo / tabataromeroo We are already more than 1.53 M subscribers ???? › INGREDIENTS: › Tangzhong 10 g of Wheat Flour 50 g of Water › Dough: 300g of Wheat Flour 40g of Refined Sugar 5g of Dry Biological Yeast 5g of Salt 2 Eggs 50 g of Milk 1 recipe of Tangzhong 10 g of Honey or Liquid Glucose 3 g of Orange Zest (I used Bahia orange) 3 ml of Vanilla Essence 3 drops of Yellow Yolk Gel Food Coloring 50g of Butter or Margarine with 80% Lipids › Proportion of Dough and Filling For 500 g of Dough: 100 g of Chocolate Drops or 140 g of Fruits (70 g of candied fruits + 70 g of hydrated and drained raisins) For 250 g of dough: 50 g of chocolate drops or 70 g of berries (35 g of crystallized fruits + 35 g of hydrated and drained raisins) For 100 g of dough: 20 g of chocolate drops or 28 g of berries (14 g of crystallized fruits + 14 g of hydrated and drained raisins)