I couldn't wait to prepare this golden cloud. The appeal becomes irresistible when there are citrus fruits from my land and the idea of a panettone with limoncello becomes a fixed obsession in July, but the lack of licoli has always blocked me until I decided to try my solid sourdough anyway. Lemon juice, zest, limoncello, an ecstasy of scent and sensations, my pm perky as ever, could only be a success.
Preparation time: 12 hours
Cooking time: 45 minutes
Passive Time: 12 hours
Degree of difficulty (1 to 5): 3
needed: 1 low 1 kg cup, 2 pins to turn the panettone upside down
Ingredients
1st dough
230 g of flour w 400
100 g of sourdough
100 g of water
65 g of sugar
80 g of butter
65 g of yolk
aromatic limoncello pasta
50 g of filtered lemon juice
40 g of sugar
7 g of corn starch
10 g of lemon zest with audible peel
7 g of limoncello
2st dough
1st dough
100 g of flour w 400
30 g of water
80 g of sugar
80 g of butter
65 g of yolk
3 g salt
3 g of diastatic malt
100 g of aromatic pasta
190 g of candied orange
Procedure for making the Nuvola d'oro al limoncello with solid pm
I refresh the sourdough in the original Oscar Opp Pagani recipe this cloud is with LI.CO.LI and recalibrated by me for solid sourdough. Before proceeding with the preparation of each large leavened product, you must be sure of the strength of the pm which must be refreshed daily for a few days and which must triple within three hours after the refreshment.
On the day of preparation, three refreshments will be made every three hours only and afterwards it will be possible to proceed with the first mixing.
1st dough
Pour 2/3 of the water, sugar, the chopped pm, 3/4 of the egg yolks into the bowl, turning for a few seconds, add all the flour and string forming a principle of gluten mesh. Slowly combine the remaining water and then the remaining egg yolks and string forming a resistant and tenacious mesh. Add the butter into soft pieces and string. Collect the dough, tamp and seal leaving it at 26 ° C for about 12 hours. It took me 5 hours to revolutionize all the programs. The next day, cool the dough in the fridge for about 20 minutes and proceed with the second dough.
2st dough
Insert all the pm, add the sifted flour and knead with the leaf stringing the dough. Add 1/3 of water, 1/3 of sugar and 1/3 of yolk while maintaining the stringing. Repeat the same sequence until all the ingredients are used up. Add the lemon paste in teaspoons, finally the butter into small pieces with the salt. Add the candied fruit and turn the dough with the hook.
Aromatic pasta with limoncello
Filter the juice of the freshly squeezed lemon, add the sugar, the starch and the months, place on the fire and let it thicken, when the pasta has cooled add the limoncello.
Graduation
Take the dough and place it on a lightly greased pastry board, let it rest for about 30 minutes, break and stir. Arrange in a special cup and cover, leave to rise covered at 24 ° C until the dome reaches 2 cm from the edge. Never trust the indications that are general, but always monitor the dough which, beyond the prescriptions, has a life of its own. Uncover the baking cups, make cuts, not a slope, and bake at 160 ° C for about 45 minutes, the cloud will be ready at 94 ° C at the core with the probe, if without a probe, otherwise very useful, stick a long wooden stick feeling dry when dry. I baked at 92 ° C. Stick with the special sticks for panettone and keep upside down for at least 6 hours. The cloud will acquire more flavor in the days to come, it is advisable to cut after at least three days, obviously I could not resist, and cut after a few hours, so soft that even the special knife folded the panettone! Be wiser than me !! Store in a food-safe bag with a few splashes of food-grade alcohol inside. When ready to serve, sprinkle with a mountain of powdered sugar.
The recipe was made by Antonella Audino.
based on 3 Review (s)
