Units | % | |
---|---|---|
Panettone | ||
Cake Flour | 250g | 0 |
Brioche 20% | 50g | 0 |
NCP Wet Yeast | 10g | 0 |
Water | 125g | 0 |
Eggs | 25g | 0 |
Pastarom Vanilla | 5g | 0 |
Panettone total | 0 | |
Dough Filling | ||
Bakers Mix | 75g | 0 |
Cut Peel | 38g | 0 |
Orange Juice | 125g | 0 |
Dough Filling total | 0 | |
Cooking Sauce | ||
Fresh Milk | 150g | 0 |
Ambiante | 150g | 0 |
Eggs | 75g | 0 |
Pastarom Vanilla | 5g | 0 |
Butter | 60g | 0 |
Brown Sugar | 60g | 0 |
Cooking Sauce total | 0 | |
Caramel Sauce | ||
Butter | 50g | 0 |
Brown Sugar | 50g | 0 |
Ambiante | 50g | 0 |
Caramel Sauce total | 0 |
Author: Chipkins Puratos
Complexity level: