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Fake Hermes Bags Recipe of Marina Carroccia Marina
My Pandoro stortignaccolo Ingredients FIRST DOUGH
250 gr of Pasta Madre
490 gr of Flour for panettone / pandoro type 00 or flour of strength (manitoba) with at least W380 / 14% -15% of proteins
180 gr of water
160 gr of granulated sugar
170 grams of egg yolks (about 8-9 egg yolks of medium eggs, but always weigh them!)
235 grams of Butter of excellent quality
2 gr of salt
Ingredients SECONDO IMPASTO
240 gr of Flour, the same type of the first mixture
5 gr of Malt *
80 gr of Water < br> 60 grams of granulated sugar
180 grams of egg yolks (about 8-9 egg yolks of medium eggs, but always weigh them!)
235 grams of high quality butter
15 gr of white chocolate of excellent quality
20 gr whole milk – 30 grams of aromatic emulsion (see below)
2 grams of salt
Ingredients aromatic EMULSION
20 grams of butter – 10 grams of honey < br> The seeds of 2 berries of vanilla (no vanillin !!!)
grated peel of an orange
Proce dimento
FIRST MIXING
First prepare the butter: weigh the amount you need and leave it at room temperature even for half a day or all. When the butter is ready, start with the recipe: weigh the water, pour in the sugar and with a spoon mix https://www.replicahermes.net well, even for 5-10 minutes, until all the sugar has melted Add the mother paste divided into small Start the mixer and melt a little the sourdough, for about 5 Without stopping the kneader pour all the flour and knead, the dough will be quite dry and compact but not there When the dough begins to take shape and become slightly elastic, although still not smooth and quite lumpy, start adding Add the yolks always very slowly, flush, trying to divide them into three „doses“. Pour the first „dose“ flush and wait until the dough has completely absorbed them and become a little more thembefore adding the dose Once the egg yolks have been verified, check that the dough is strung, doing the PROOF OF THE VEIL: grease your hands with a little butter, take a piece of dough and pull it between your fingers trying to create a „veil“ as in the image here Pandoro recipe Raffaele Pignataro
If the dough is strung, you can add the „a pomata“ butter, proceeding as for the yolks: ideally divide it into three „doses“ and add the next one only when the previous one it is completely With the last dose of butter, add the Now replace the „leaf“ hook with the normal kneading hook, restart the kneader and wait for the dough to crumble around After about 12-16 hours your dough should be Once you have tripled the first dough, put it in the fridge for 1 hour and then continue with the recipe
SECOND MIX
Even here before you start prepare the „ointment“ butter as pr ima, and also prepare the aromatic emulsion (see below)
Now pour the flour, malt and water into the kneader, where in this case you have melted the sugar and the first leavened dough perfectly and knead a few minutes until the dough has absorbed all the ingredients and until you are again elastic and tends to detach from the bowl of the Initiate then add the yolks, proceeding as in the first mixture: divide them into three „doses“ and add them When you have finished the yolks, do the test of the „veil“ to the dough and if the veil is ok, proceeding with the recipe otherwise continue to knead maybe raising a little slowly Adding the milk in Start now to add the butter, proceeding as in the first mixture: divide it into three doses and add it only when the previous one is well absorbed and the mixture is Finally add the aromatic emulsion and immediately after the Remove the imp from the kneader and pour it on a slightly greased tableNow divide the dough into the pieces of pandori you want to make, always considering a 10% more than do the PIRLATURA to each piece of dough, slightly a little butter and let rest 30 minutes always Replica Hermes Fake Hermes Bags.
