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Panettone artigianale con lievito madre
Panettone tradizionale preparato con lievito madre solido, burro morbido, tuorli freddi e una ricca combinazione di arancia candita, cioccolato da forno e vaniglia del Madagascar. La ricetta, realizzata interamente con la planetaria, prevede tecniche di impasto a più fasi, pieghe in panca e una lunga lievitazione per ottenere una mollica soffice, alveolata e un aroma avvolgente. Ideale per le festività o per stupire gli ospiti.
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Cost Breakdown
Critical Success Points
- • Uso della foglia per evitare surriscaldamento
- • Sviluppo completo del glutine nella prima fase
- • Incorporazione a freddo di burro e tuorli per controllare la temperatura
- • Distribuzione uniforme delle sospensioni (cioccolato e arance candite)
- • Lievitazione finale fino al superamento del bordo dello stampo
- • Cottura con sonda fino a 93 °C
- • Raffreddamento capovolto per 10‑12 h
Safety Warnings
- • Attenzione al forno caldo (160 °C) – usare guanti resistenti
- • Maneggiare la sonda termica con cura per evitare scottature
- • Il burro morbido può essere scivoloso – maneggiare con attenzione
- • Usare coltello affilato per l’incisione finale
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