Per
1panettone da≈1kg
50g····················· | Farina manitoba W370/39030g····················· | Acqua10g····················· | Lievito di birra220g···················· | Farina manitoba W370/390175g···················· | Acqua (Latte)90g····················· | Lievito naturale (Pasta lievitante con lievito di birra)70g····················· | Zucchero60g····················· | Tuorlo40g····················· | Burro5g······················ | Malto150g···················· | Farina manitoba W370/39070g····················· | Zucchero25g····················· | Arancia candita5mL····················· | Essenza di vaniglia10g····················· | Miele3g······················ | Sale60g····················· | Tuorlo60g····················· | Burro125g···················· | Canditi di arancia e cedro (almeno 8x8mm)125g···················· | Uvetta (non ammollata)100g···················· | Gocce di cioccolato 50%35g····················· | Burro40g····················· | Panna30g····················· | Cioccolato 70%80g····················· | Gocce di cioccolato 50%100g···················· | Cioccolato 70%························ | Granella di nocciole························ | Crema alle nocciole e cioccolato1/2 dei tuorli fino a far incordare bene.1/2 tuorlo e farlo assorbire, quindi aggiungere il restante tuorlo e far assobire.Il cioccolato va messo freddo da frigo, accertandosi che l'imposto non si molto caldo. In tal caso lasciare raffreddare un po' l'impasto.
40min.Preriscaldare il forno a 190°C, cuocere in modalità convezione a 170°C per 15min, poi abbassare a 160°C. La cottura termina quando internamente la temperatura è di 95-97°C, con un tempo di cottura di ≈45-55min. Capovolgere i panettoni immediatamente dopo averli tolti dal forno per 6h.
30min.Da provare la versione con più burro: panettone.xlsx, panettone.pdf