⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐ ⭐PRODUCTION SCHEDULE⭐ 💫DAY 1 8:00 pm POOLISH AROMA CANDIED PEELS DICED RAISINS IN WATER 4 EGGS + 200g BUTTER OUTSIDE 🎄DAY 2 11:00 am 1st IMPASTO 4:00 pm 2nd IMPASTO REFRIGERATOR 🎅🏻DAY 3 11:00 am LEFT TO RISE FOR LAST TIME 6:00 pm LEAVE OUT 7:00 pm TOPPING AND BAKING LEAVE FACE DOWN UNTIL THE NEXT MORNING ⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐ TAKE NOTE Dear bakers and pastry chefs, here are some practical tips for those who want to produce for sale or prepare various sizes and/or units: 1- Generally, when making 1kg, 750g or 500g panettone, the quantity plus an additional 100g is placed in the mould, that is, for 1kg it will be 1kg 100g of dough, for 750g it will be 850g of dough and for half a kilo 600g of dough. This is not obligatory, it simply makes the panettone look better due to a question of size. 2- If several large panettone are baked, I suggest raising the oven temperature to 200C (392F) for the first 10 minutes and then lowering it to 190C (375F) or 180C (350F), this is to prevent the panettone from rising without forming an immediate crust and the dough from overflowing. Also, they may need more time in the oven. Added to this, as the size is reduced, the final rising times may also be reduced. You have to be careful. 3- For 100g or 60g panettones, the final rising times in the mold are usually shorter. You have to keep an eye on them after the first 4 hours. Then, if you plan to bake all the small ones, they may take up to 30 minutes and not 15 as indicated in the video. This is due to the number of elements in the oven. They can also be placed in batches, since 15 or 20 minutes more waiting will not make a big difference. 4- For the small panettones, I do not usually put glaze on them, because it becomes very cloying. I only add powdered sugar. 5- For the chocolate panettone, it is exactly the same procedure, except that the candied crusts and the pastes are replaced by chocolate. 6- This recipe makes: 1 1kg Panettone 1 750g Patenttone and maybe 2 or 3 100g ones, or 4 60g ones 2 500g Panettones 10 to 12 100g Panettones 18 to 20 60g Panettones GOOD LUCK ON THE DAY YOU DECIDE TO MAKE IT, QUESTIONS AND/OR OPINIONS? WRITE WHENEVER YOU WANT, I'M ALWAYS HERE TO HELP!
Worth the hard work 👌. A very nice vedio chef . Thank you soo much for teaching everything in detail.looks soo much Delicious too. Ive learn this recipe but this is Awesome. Keep it up Carlos. How about Classic festive Stollen recipe next 😊😊
@@cathouze4809 thank you very much!!! I have to check that up. For this year I have some small recipes in line. So, for next year I have in mind to make the panettone with sourdough and I could check about the Stollen.
Hi Carlo , i love your recipe for panettone and yes i do totaly agree with you its not easy to make and must not be rushed . What i would like to really learn and if you could show me and others how to make the origenal sourdough starter for this pannatoni. Many thanks My God richly bless you carlo , may God grant you ,good health , longjeverty, peace and may God make all to prodper that you put your hands to , in Jesus precious mighty name, Amen . 😇🙏🇮🇱🇬🇷🇨🇾🕎✡️✝️🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥👌
Well, you can do it by hand. In that case the first dough or impasto you would not need to work the dough to much. But the se find impasto would require an extra effort from you. So, you just to follow the same steps but by hand. On the other hand, this fancy blender has been with me for almost 30 years. Right now I could find a good version for almost 150 dollars. Mine should be around almost 400. And as you can see, it was worth it the money.
⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐
⭐PRODUCTION SCHEDULE⭐
💫DAY 1
8:00 pm
POOLISH
AROMA
CANDIED PEELS DICED
RAISINS IN WATER
4 EGGS + 200g BUTTER OUTSIDE
🎄DAY 2
11:00 am
1st IMPASTO
4:00 pm
2nd IMPASTO
REFRIGERATOR
🎅🏻DAY 3
11:00 am
LEFT TO RISE FOR LAST TIME
6:00 pm
LEAVE OUT
7:00 pm
TOPPING AND BAKING
LEAVE FACE DOWN UNTIL THE NEXT MORNING
⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐
TAKE NOTE
Dear bakers and pastry chefs, here are some practical tips for those who want to produce for sale or prepare various sizes and/or units:
1- Generally, when making 1kg, 750g or 500g panettone, the quantity plus an additional 100g is placed in the mould, that is, for 1kg it will be 1kg 100g of dough, for 750g it will be 850g of dough and for half a kilo 600g of dough. This is not obligatory, it simply makes the panettone look better due to a question of size.
2- If several large panettone are baked, I suggest raising the oven temperature to 200C (392F) for the first 10 minutes and then lowering it to 190C (375F) or 180C (350F), this is to prevent the panettone from rising without forming an immediate crust and the dough from overflowing. Also, they may need more time in the oven.
Added to this, as the size is reduced, the final rising times may also be reduced. You have to be careful.
3- For 100g or 60g panettones, the final rising times in the mold are usually shorter. You have to keep an eye on them after the first 4 hours. Then, if you plan to bake all the small ones, they may take up to 30 minutes and not 15 as indicated in the video. This is due to the number of elements in the oven.
They can also be placed in batches, since 15 or 20 minutes more waiting will not make a big difference.
4- For the small panettones, I do not usually put glaze on them, because it becomes very cloying. I only add powdered sugar.
5- For the chocolate panettone, it is exactly the same procedure, except that the candied crusts and the pastes are replaced by chocolate.
6- This recipe makes:
1 1kg Panettone
1 750g Patenttone and maybe 2 or 3 100g ones, or 4 60g ones
2 500g Panettones
10 to 12 100g Panettones
18 to 20 60g Panettones
GOOD LUCK ON THE DAY YOU DECIDE TO MAKE IT,
QUESTIONS AND/OR OPINIONS? WRITE WHENEVER YOU WANT, I'M ALWAYS HERE TO HELP!
Спасибо! Буду пробовать.
С Новым годом Мир!! Всем добра!
Thank you very much! Hope you like it!
one of the best vdo thank you❤😊
Thank you very very much!!!
Looks delicious! Alot of work,but nothing beats homemade! Thanks for sharing,Carlos
Thank you very much! It’s worth the effort to make it from scratch! Just that aroma all over the place is amazing!
Worth the hard work 👌.
A very nice vedio chef . Thank you soo much for teaching everything in detail.looks soo much Delicious too.
Ive learn this recipe but this is Awesome. Keep it up Carlos.
How about Classic festive Stollen recipe next 😊😊
@@cathouze4809 thank you very much!!! I have to check that up. For this year I have some small recipes in line. So, for next year I have in mind to make the panettone with sourdough and I could check about the Stollen.
@sweetsalgadoenglish
That's lovely ... Thank you Chef
13:46 звук прекрасный.
I know! And the smell is just amazing!
Hi Carlo , i love your recipe for panettone and yes i do totaly agree with you its not easy to make and must not be rushed .
What i would like to really learn and if you could show me and others how to make the origenal sourdough starter for this pannatoni.
Many thanks
My God richly bless you carlo , may God grant you ,good health , longjeverty, peace and may God make all to prodper that you put your hands to , in Jesus precious mighty name, Amen .
😇🙏🇮🇱🇬🇷🇨🇾🕎✡️✝️🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥👌
Thank you very much! I saw your message in my other channel! Happy holidays and thank you for the support!
Carlos, you are very welcome .
God bless you .
😇🙏🇮🇱🇬🇷🇨🇾🕎✡️✝️🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥👌👍😊
If you don't have that fancy blender, what could you use? Thanks
Well, you can do it by hand. In that case the first dough or impasto you would not need to work the dough to much. But the se find impasto would require an extra effort from you.
So, you just to follow the same steps but by hand.
On the other hand, this fancy blender has been with me for almost 30 years. Right now I could find a good version for almost 150 dollars. Mine should be around almost 400. And as you can see, it was worth it the money.
@sweetsalgadoenglis
Thank you so much