|
PRE-DOUGH |
|
|
Dosage for one bag 10kg |
|
|
Product |
Quantity |
|
Pandolce Mix |
6 kg |
|
Fresh Brewer’s Yeast |
110 g |
|
Water |
3 L |
|
Butter |
900 g |
|
Total |
10,01 kg |
PREPARATION OF THE PRE-DOUGH
Place in the kneading machine Pandolce Mix, yeast and 2/3 water.
Add the remaining part of water and knead until you get a smooth and dry dough.
Add the soft butter several times until completely absorbed. Optimum dough temperature: 26-28°C.
Place the dough in the proofer with UR = 60-70% and temperature =
30-32°C for about 3 hours or, in any case, up to triplicating of the dough.
For evaluation purposes it may be useful to prepare a sample by placing 250 g of dough in a 1 L jug.
|
DOUGH |
|
|
Product |
Quantity |
|
pre-dough |
10,01 kg |
|
Pandolce Mix |
4 kg |
|
Egg yolks |
2,2 kg |
|
Sugar |
750 g |
|
Honey |
150 g |
|
Butter |
3 kg |
|
Candied orange fruit |
5 kg |
|
Flavoring |
as needed |
|
Totale |
25,11 kg |
PREPARATION OF THE DOUGH
Remove the pre-dough from the cell and leave it at room temperature for about ten minutes.
Place in the kneading machine pre-dough and Pandolce Mix, then knead until the dough is smooth and dry.
Add several times sugar, honey, flavorings, yolk and, finally, the soft butter.
When the dough is smooth and silky add the candied fruit and knead until the distribution of the fruit is uniform. Optimum dough temperature: 26-28°C.
Place the dough in the proofer with UR = 60-70% and temperature = 28-30 °C, for about 60 minutes. The dough will have to increase by a couple of centimeters.
SHAPING AND DOUGH ROUNDING
Remove the pre-dough from the cell and leave it at room temperature for about ten minutes.
Divide the dough into the desired sizes (equal weight of the mold) and roll up the shapes, leaving them to rest for a maximum of 10 minutes.
For a 750 g Colomba, divide the dough into 320 g long pieces for the wings and 430 g for the body; arrange them crossed in the appropriate molds, overlapping the body to the wings.
Place it in the proofer with UR = 60-70% and temperature = 32-34 °C for about 3-4 hours.
|
ALMOND GLAZE |
|
|
Product |
Quantity |
|
Mandorlita Glassa Mix |
1kg |
|
Water |
200 – 240 g |
PREPARATION OF THE GLAZE
Mix the powder and water in a planetary mixer with a paddle attachment.
Leave to set in the fridge for at least 4 hours. Use at room temperature.
DECORATION AND COOKING
Remove the molds from the proofer and leave the dough uncovered at room temperature for about 10-15 minutes.
Place a thin layer of almond glaze made with Mandorlita Glassa Mix on the leavened product using a piping bag or spatula.
Distribute over whole almonds, sprinkle with grain sugar and icing sugar. Cook the Colomba at 160-165 °C for variable times depending on the size.
Heart temperature: 94-96 °C.
After baking, put the Colomba upside down and let it cool at room temperature for 5-6 hours, then proceed with packaging.
