Vow Renewal And Anniversary Cakes

Cadiz Panettone

PRODUCT: PANETTONE

FORMULA 1 .-

500g

Flour force	100%
Milk	20%	100ml
Sal	2%	10g
Mass Mother	20%	100g
Yeast	0.5%	25g

* OTHER INGREDIENTS.

200g

Sugar	30%	150g
Butter	40 %
Eggs	0.40%	2
buds	0.40 %	2
candied fruit and chocolate milk	20%	100g

2 .- PROCESS

time kneading	1 ª Fermentation Block of mass divide	2 nd fermentation ball mass divided	Fermentation Part 3 rd formed	Cook Time
10 minutes				40 minutes
		5 minutes	1 hour
mass temperature				Oven
22 º C				175 ª C

B) Development

1 .- We make the poolish and let ferment until doubled in volume

2 .- For the dough mix all ingredients except the candied fruit and chocolate with milk and bake for 10 minutes

3 .- At the end mixed candied fruit and chocolate milk and mix.

4 .- line the mold with paper of the oven and fill with the dough halfway

5 .- The left to ferment until it doubles in volume

6 .- Brush them with egg and I put a little sugar, and bake at 175 º C for 40 minutes.

C) Comments

Weight guidance of the 450g mass.