-
-
150g
inverted sugar syrup
-
-
-
-
-
-
|
- Mix the flour together with the previous mixture for a minimum of 5 minutes in order to generate the gluten.
- It is very important to add the salt at the same time as the butter, but never the orange paste at the same time as this can split the mixture.
- Mix well and at the final stage, add the chocolate.
- Leave to cool for 1 hour all together.
- Once this hour has passed, weigh out 750 grams of panettone and make into a ball shape. Leave to rest in wooden containers for 30 minutes.
- Shape the pieces and put them into the moulds.
- Ferment for 7 hours. Once fermented, put the glaze and sugar on top.
- Bake at 150 °C for 40 minutes until the interior reaches 92 °C.
- Pierce the panettone once it has come out of the oven and turn upside down until it has cooled.
|