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This was the best homemade panettone recipe I've ever developed! Learn the step-by-step process and make the best homemade panettone you've ever seen! All the tips and techniques to avoid making mistakes again. All of this in this video that I made with great care for you. And for those who like my recipes and want more, follow the link to purchase my booklets Just click on the link below: https://wa.me/5511958728373 WE HAVE 8 BOOKLET THEMES: *Artisanal and stuffed panettones *Gourmet Brigadeiro *Broths and Soups *Cake Fillings *Cake Doughs and Toppings *Slice Cake Easter 2023 Complete Chocolate Manual Easter Module Spoon Eggs and Jar Egg ************************************** And if you want to know more about my work and Mago products, just access the links below 😉 / chefclaraguimaraes / magoindustria To buy the Mago products that I used in this video, just click on the link! https://loja.mago.com.br/ ********************************** Traditional Panettone or Chocotone: Sponge: 100 ml of water 100 gr. of wheat flour (1 shallow cup) 10 gr. of dry yeast or 30 gr. of fresh yeast Reinforcement: 6 egg yolks (90 gr) ½ cup (tea) of sugar (80 gr) 2 tablespoons (soup) of powdered milk (20 gr) 65 ml of water or orange juice 3 level cups (tea) of wheat flour (300 gr.) 100 gr. of unsalted butter or margarine 80% lipids 1 teaspoon of salt (4 gr.) 1 teaspoon of soy lecithin (2 gr) 1 teaspoon of flour improver (2 gr) 1 dessert spoon of honey (8 gr) 1 dessert spoon of orange zest 1 dessert spoon of lemon zest 1 teaspoon of panettone emulsion (Mago) 120 gr. of raisins 180 gr. of candied fruit OR FOR CHOCOLATE CAKE 300 gr. of chocolate drops YIELD: 1 panettone of 1 kg/ or 2 of 500 gr. /or 4 of 250 gr./ or 10 of 100 gr.