{"id":1752,"date":"2021-12-20T17:44:12","date_gmt":"2021-12-20T17:44:12","guid":{"rendered":"https:\/\/www.andrasfoodlab.com\/?p=1752"},"modified":"2021-12-20T17:44:13","modified_gmt":"2021-12-20T17:44:13","slug":"chocolate-panettone","status":"publish","type":"post","link":"https:\/\/www.andrasfoodlab.com\/ro\/dessert\/chocolate-panettone\/","title":{"rendered":"Chocolate Panettone"},"content":{"rendered":"
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Chocolate Panettone<\/h2>\n
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Originea desertului Panettone dateaz\u0103 din 1495. \u00cen timpul luxosului banchet de Cr\u0103ciun oferit de Ducele de Milano, de\u0219ertul a fost ars. Un t\u00e2n\u0103r buc\u0103tar, pe nume Toni, a venit cu o p\u00e2ine brio\u0219\u0103 bogat\u0103, umplut\u0103 cu stafide \u0219i fructe confiate. Ducele a iubit-o \u0219i a\u0219a s-a n\u0103scut tradi\u021bia \u201ePane di Toni\u201d.<\/span>
<\/div>Mai t\u00e2rziu, \u00een 1821, Panettone a devenit un simbol al libert\u0103\u021bii \u00een Italia. Cire\u0219ele ro\u0219ii confiate \u0219i citricele de culoare verde au \u00eenlocuit stafidele \u0219i fructele, cre\u00e2nd steagul italian ro\u0219u, alb \u0219i verde. O p\u00e2ine de Cr\u0103ciun cu o poveste excep\u021bional\u0103 \u0219i, atunci c\u00e2nd este f\u0103cut\u0103 corect are un gust la fel de excep\u021bional. <\/span>
<\/div>O alt\u0103 poveste dintre cele mai ademenitoare spune c\u0103 un brutar milanez pe nume Toni s-a \u00eendr\u0103gostit de o femeie frumoas\u0103 care trecea zilnic pe l\u00e2ng\u0103 brut\u0103ria lui. \u00cen \u00eencercarea de a o atrage \u00een\u0103untru \u0219i de a-i c\u00e2\u0219tiga inima, el a petrecut luni de zile cre\u00e2nd aceast\u0103 p\u00e2ine cu parfum de vanilie pe care a numit-o \u201ePan di Toni\u201d (p\u00e2inea lui Toni).<\/span>
<\/div>Oricare ar fi originile sale, panettone este acum foarte apreciat \u00een toat\u0103 Italia \u0219i \u00een restul lumii \u2013 \u00een special ca un cadou de Cr\u0103ciun. Pentru a fi preg\u0103tit pentru sezonul s\u0103rb\u0103torilor, coacerea \u00eencepe non-stop de la sf\u00e2r\u0219itul lunii octombrie, iar r\u00e2nd dup\u0103 r\u00e2nd de panettone frumos ambalate \u00eempodobesc vitrinele brut\u0103riilor italiene.<\/span>
<\/div>\u00cen jurul anului 1925, re\u021beta a fost adaptat\u0103 de un concurent, Gioacchino Alemagna, care \u0219i-a dat numele \u0219i unui brand popular care exist\u0103 \u0219i ast\u0103zi. Concuren\u021ba acerb\u0103 dintre cei doi a dus la cre\u0219terea produc\u021biei industriale a p\u00e2inii de tip cozonac.<\/span>
<\/div>A face un panettone tradi\u021bional \u00een mod italian este un proces lung. Numai procesul de probare poate dura c\u00e2teva zile, permi\u021b\u00e2nd aromelor s\u0103 se matureze \u0219i s\u0103 se dezvolte textura pufoas\u0103 distinctiv\u0103. Este apoi copt \u00een cuptoare precise cu temperatur\u0103 controlat\u0103 \u0219i, imediat dup\u0103 g\u0103tire, ag\u0103\u021bat cu susul \u00een jos pentru a se r\u0103ci, ceea ce \u00eentinde cozonacul cald, d\u00e2ndu-i forma caracteristic\u0103 de cupol\u0103.<\/span>
<\/div>Panettone a fost de fapt un produs cunoscut \u00een \u00eentreaga de la bun \u00eenceput. Din Evul Mediu \u00eencoace, patiseria era potrivit\u0103 pentru o zi de s\u0103rb\u0103toare tocmai pentru c\u0103 implica ingrediente greu de g\u0103sit. \u00cen secolul al XV-lea - o perioad\u0103 \u00een care f\u0103ina de p\u00e2ine implica de obicei cereale mai ieftine, cum ar fi spelta \u0219i secar\u0103 - primul panettone era f\u0103cut \u00een \u00eentregime din f\u0103in\u0103 de gr\u00e2u. \u0218i av\u00e2nd \u00een vedere clima din nordul Italiei, adaosuri precum cedrul confiat sau coaja de portocal\u0103 ar fi trebuit s\u0103 vin\u0103 de la sute de kilometri distan\u021b\u0103, dincolo, poate, chiar \u0219i de grani\u021bele Italiei moderne.<\/span>
<\/div>C\u00e2nd Vegis mi-a propus s\u0103 fac o re\u021bet\u0103 folosind l\u0103m\u00e2ia confiat\u0103 de la Rapunzel,<\/a>, Panettone was the first recipe I tought of. I added some chocolate cream with hazelnuts<\/a> and it was so delicious, I can't even describe it. Is perfect for Christmas and so delicious. Do not be discouraged by the complexity of the dessert, I am sure you will succeed if you follow the steps and have patience. <\/span><\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Prep Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Course <\/span>Desert<\/span><\/div>
Cuisine <\/span>Italian<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>10<\/span><\/div>
Calories <\/span>487<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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Maia<\/h4>
  • 40<\/span> g<\/span> zah\u0103r<\/span><\/li>
  • 7<\/span> g<\/span> drojdie uscat\u0103<\/span><\/li>
  • 250<\/span> ml<\/span> warm milk<\/span><\/li>
  • 150<\/span> g<\/span> f\u0103in\u0103<\/span><\/li><\/ul><\/div>

    Panettone<\/h4>
    • 250<\/span> g<\/span> manitoba flour<\/span><\/li>
    • 250<\/span> g<\/span> 000 flour<\/span><\/li>
    • 80<\/span> g<\/span> zah\u0103r<\/span><\/li>
    • 200<\/span> g<\/span> unt moale<\/span><\/li>
    • 3<\/span> ou\u0103<\/span><\/li>
    • 3<\/span> g\u0103lbenu\u0219uri de ou<\/span><\/li>
    • 15<\/span> g<\/span> drojdie uscat\u0103<\/span><\/li>
    • 1<\/span> linguri\u021b\u0103<\/span> sare<\/span><\/li>
    • 100<\/span> g<\/span> candied lemon<\/span><\/li>
    • 100<\/span> g<\/span> pic\u0103turi de ciocolat\u0103<\/span><\/li>
    • 2<\/span> linguri\u021b\u0103<\/span> extract de vanilie<\/span><\/li>
    • 350<\/span> g<\/span> crem\u0103 de ciocolat\u0103<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions
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      Maia<\/h4>
      • \u00centr-un bol amestec\u0103m laptele c\u0103ldu\u021b cu drojdia uscat\u0103. Ad\u0103ug\u0103m zah\u0103rul, f\u0103ina \u0219i amestec\u0103m p\u00e2n\u0103 ob\u021binem o compozi\u021bie omogen\u0103.<\/span><\/div><\/li>
      • L\u0103s\u0103m maiaua \u00eentr-un loc cald timp de 10-15 minute.<\/span><\/div><\/li><\/ul><\/div>

        Panettone<\/h4>
        • \u00centr-un bol ad\u0103ug\u0103m f\u0103in\u0103, sarea, drojdia uscat\u0103 \u0219i maiaua \u0219i amestec\u0103m. Ad\u0103ugam ou\u0103le, g\u0103lbenu\u0219urile \u0219i \u00eencepe\u021bi s\u0103 fr\u0103m\u00e2nt\u0103m p\u00e2n\u0103 ob\u021binem un aluat omogen, aproximativ 10-15 minute.<\/span><\/div><\/li>
        • Add the butter gradually and knead for about 15 minutes. At this stage, the gluten network is developed from the flour, which means the threads are formed, giving elasticity to the dough.<\/span><\/div><\/li>
        • La final ad\u0103ug\u0103m extractul de vanilie, l\u0103m\u00e2ia confiat\u0103 \u0219i buc\u0103\u021belele de ciocolat\u0103 \u0219i framantam p\u00e2n\u0103 se \u00eencorporeaz\u0103 bine.<\/span><\/div><\/li>
        • Punem aluatul \u00eentr-un vas uns cu ulei \u0219i \u00eel l\u0103s\u0103m la dospit 40-60 de minute, sau p\u00e2n\u0103 \u00ee\u0219i dubleaz\u0103 volumul.<\/span><\/div><\/li>
        • Lua\u021bi aluatul \u0219i \u00eel \u00eentindem sub form\u0103 de dreptunghi. Ad\u0103ug\u0103m crema de ciocolat\u0103 \u0219i rul\u0103m aluatul. Incearcati s\u0103 \u00eel rula\u021bi \u00een a\u0219a fel \u00eenc\u00e2t s\u0103 fie \u00eenchis la capete pentru a evita scurgerea cremei de ciocolat\u0103.<\/span><\/div><\/li>
        • Coacem panettone \u00een cuptorul pre\u00eenc\u0103lzit la 180 de grade timp de 50-60 de minute. Dup\u0103 primele 20-25 de minute acoperim panettone cu h\u00e2rtie de copt c\u0103 s\u0103 nu se ard\u0103. Dup\u0103 ce s-a copt panettone, se scoate din cuptor, se scoate din tav\u0103, se pun 2 be\u021be de frig\u0103rui \u00een el \u0219i se las\u0103 s\u0103 se r\u0103ceasc\u0103 cu susul \u00een jos pentru a r\u0103m\u00e2ne pufos.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n

          Notes
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          Keyword <\/span>chocolate christmas dessert, chocolate panettone, christmas cake, christmas dessert, christmas recipe, italian cuisine, italian dessert, italian recipe, panettone, panettone recipe<\/span><\/div><\/div>\n
          <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1754,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":3358,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","footnotes":""},"categories":[126],"tags":[297,1023,1003,497,480,1002,238,1022,1024],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1752"}],"collection":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/comments?post=1752"}],"version-history":[{"count":2,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1752\/revisions"}],"predecessor-version":[{"id":1761,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1752\/revisions\/1761"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/media\/1754"}],"wp:attachment":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/media?parent=1752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/categories?post=1752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/tags?post=1752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}