Panettone in a team: two bloggers chocolate and raspberries Christmas in the company, this is the true spirit of the festival! And we have taken literally:-D example of the group of " Mint and Chocolate" (which we have adapted the recipe), two bloggers have thrown unconscious in the adventure of homemade cake, united by our inordinate love for chocolate and raspberries ,,-P The idea was the sweetest Vicky , waiting for the twins never stops churning and panettone, Pandora and other delicacies from before the holidays! 's so energetic that has plagued me too, loving holiday "lazy" ... but greed won as usual and I could not resist the challenge of a chocolate cake and more raspberries! participate in the Christmas spirit with this contest "On Food Grade" :
add a blogger at the table and here's the recipe for a cake 1 kg
with our changes:
first mixture :
2 g of fresh yeast (
I used the freeze-dried, should be a third of that amount so small fresh and I did a little 'eye! )
20 g of flour (I used a supermarket Manitoba),
15 g of water,
1 g of sugar (the needle of a teaspoon), mix the ingredients
and wait for the doubling of the dough.
second dough: dough
previous
36 g of flour, 7 g of yolk
,
16 g of water,
2 g of sugar, the ingredients
work and wait for the doubling of the dough.
third dough: dough
previous
7 g of yolk,
33 grams of water, 2 g of yeast
,
66 grams of flour, 4 g sugar
,
as always wait for a doubling of ' mixture.
quarter dough: dough
previous
330 g (+ after two or three spoonfuls of raspberry l'Isere,
also depends on the flour used )
115 g of sugar,
33 grams of egg yolks, whole egg
180 g weighed without the shell,
100 g soft butter,
4 g of salt, 1 package
and a little 'raspberry (Vicky them baked in the oven a few minutes I have used them raw),
100 g chocolate chips, 1 tablespoon cocoa
,
put the dough in the bowl above, eggs and egg yolks, remaining sugar and flour ( except for two to three tablespoons extra), mix well to obtain a homogeneous mixture, add the remaining sugar and string work well until the mixture well. Add raspberries and chocolate chips and, if needed, cocoa and two or three tablespoons of flour. Combine butter and salt. Mix well. Putting to rest the ball on a plate covered lightly floured miunuti for 30-40 and then pass it into the mold trying to reform the ball, cover with plastic wrap and let rise in a warm till he came to the edge (
for me it was late, so I put in the fridge for the night and morning I left to continue rising in the warm ). Discover the mold to dry the surface and turn the oven to 175 ° C. Cut a cross on top of dough with a knife greased with butter or with a razor blade, make cuts in the flakes of butter and bake for about 40 minutes.
Let cool upside down cake with the stabbing of knitting needles (my
was too soft and I did not ). When will
cold storage in transparent bags.
thank Vicky for having me involved in this adventure ... and for your patience with my delay ... and render it possible for the contest! Hello!
