#Colomba #Easy #Easter #Dove #PastryChef #OscarPagani
/ @stefanomerlo
Thanks for watching, consider subscribe👆👍
If you like you can also support my work here:
www.buymeacoff...
Or
www.patreon.co...
How to feed sourdough starter: • Feeding Sourdough Star...
Make your own candy orange peel: • The Italian Method, Ca...
Hazelnut and cocoa glaze short: • Cocoa and hazelnut pan...
How to make sugar pearls short: • How to make Sugar pear...
Colomba Easy Oscar Pagani :
Remember that the sourdough must be in perfect shape. One fed a day for at least 3 days / one week.
You will need a warm place to rise the mass (25/26 degrees Celsius). If you keep it at a lower temperature, the times will lengthen.
Stand mixer: you know yours, and you will have to implement the necessary precautions, especially not to heat the dough.
Colomba mold measures - 10% for a Colomba with glaze
100 gr 11x15 height 3 cm 90 gr
300 gr 22x15 h 4.5 cm 270 gr
500 gr 26x18 h 5 cm 450 gr
750 gr 29x20 h 5.5 cm 675 gr
1000 gr 32x22 h 6 cm 900 gr
Ingredients for 4 Colomba one kg each
First Dough:
800 gr high protein flour (W330/w380)
300 gr liquid sourdough starter
300 gr sugar
300 gr egg yolk
300 gr water
300 gr butter
If you use stiff sourdough : 225 gr but remember to vary the water in the recipe to 375 gr
Second Dough:
All the first dough
200 gr high protein flour (W330/w380)
200 gr sugar
200 gr egg yolk
20 gr salt
200 gr butter
***possible addition of aromas to your liking. My aroma • Aroma Mix for Panetton...
600 gr candy orange peel
Almond Glaze Recipe:
80 gr corn or rice flour
100 gr sugar
100 gr egg white
150 gr almond flour
Baking time varies according to the sizes:
500 gr 30/40 minutes
750 gr 40/50 minutes
1000gr 50/60 minutes
Thank you
15 сен 2024