Panettone Pupazzo di neve with mascarpone cream (without eggs) during the Christmas period at home we find so many panettone and pendants and we need a little imagination to serve them too, this is a nice idea if there are children at home or among the guests who can help us decorate the panettone or it will be nice to surprise them by serving this snowman on the table made with a very fast mascarpone cream (without eggs). If you want a nice idea for serving Pandoro, you can make this cute Hedgehog-shaped Pandoro or make a Pandoro tiramisu
Ingredients
For the mascarpone cream:
350 grams of mascarpone
150 gr of fresh liquid cream
100 gr of powdered sugar
orange flavoring or grated zest (citrus)
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How to do the Panettone Snowman
Let's prepare the mascarpone cream without eggs, start by whipping the cream (cold) together with the icing sugar; in another container, mix and work the mascarpone a little while adding the orange flavor (or orange peel)
add the mascarpone a little at a time into the cream, gently mixing the two compounds
we keep the mascarpone cream without eggs aside and cut the panettone we make a transversal cut before the upper hood,
and then cutting the remaining panettone in half
we make the two layers of the panettone with the mascarpone cream
we also spread the cream on the surface of the panettone cap
we decorate together with the children, using M & M's for the eyes, nose, mouth and hat
Homemade bread without dough "No Knead Bread " ; in this period we are trying our hand at delighting everyone in the kitchen, focusing above all on leavened products, more or less complicated. Bread is certainly the recipe that gives the most satisfaction when it is made.
This recipe has been on the internet in recent days, but the process was devised in 2006 by the baker Jim Lahey of the Sullivan St. Bakery in New York, there is also his youtube video of those years. I changed the proportions and times a bit. I loved it, crunchy crust, alveolate crumb really looks like bread from the bakery! Perhaps the only drawback is keeping part of the fridge occupied for one night, but you can also leave it at room temperature! For the rest it is very easy to make.
Also my video below.
Ingredients
400 grams of flour 0
300 grams of warm water
5 grams of fresh brewer's yeast (or 2 of dehydrated yeast)
1/2 teaspoon of sugar
1 or 2 level teaspoons of salt (according to taste)
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VIDEO RECIPE HOME MADE BREAD
Dissolve the brewer's yeast in a cup with a little water and a pinch of sugar.
Put the flour in a large bowl, pour in the dissolved yeast (or the dried granular one which, on the other hand, should not be dissolved but simply added to the flour), add a teaspoon of sugar and warm water (300 g). We mix a few moments and then add the salt last, mix with a spatula (or a spoon), just long enough to incorporate the various ingredients.
Cover with cling film and let it rest at room temperature for 10 minutes, then mix again, giving a few turns with the spatula, cover and repeat this operation two more times, always waiting 10 minutes between one stir and the other, in total half ' Now.
At this point, cover with plastic wrap and refrigerate for 16-18 hours. I prepare the dough around 4 in the afternoon, and then get the bread for lunch the next day.
After 16-18 hours we take the dough from the fridge that has risen a little, there will also be bubbles on the surface, pour the dough on a floured pastry board, roll out the dough by tapping with fingertips to release the leavening gas , and gently roll out the dough to form a rectangle (as in the video above).
We make the 3 folds by taking the flap at the top and bringing it towards the center, then we bring the flap down towards the center, we also fold the horizontal direction in 3, taking the left flap and bringing it to the center and then the right one always towards the center The procedure is similar to wrapping a gift).
We can repeat this operation another time, rolling the dough into a rectangle again, or (as in the video) roll the dough on itself thus creating a loaf (if you want to obtain a loaf of bread, leave this shape, otherwise give the round shape, the procedure is clear in the video).
Now put the dough in a bowl in which we will have put a floured cloth, put a little flour on the surface, close the cloth over the dough and let it rise for 2-3 hours in a warm place in the kitchen.
after 2-3 hours, we put a steel pot (or an earthenware, or a cast iron – or in any case a pot without plastic parts) in the oven at 220 ° for 10 minutes, then put the dough in the hot pot, cover with the lid of the pot and bake in a static oven at 220 ° for 25 minutes, then remove the lid and finish cooking for another 20 minutes.
Let's take out and eat the freshly warmed bread! it will remain soft for 2 days wrapped in a clean towel.
There Focaccia Della Befana it's a leavened cake exquisite, typical of Piedmontese tradition that prepares the January 6 for celebrate the Epiphany! It's about a Croissant to shape of the sun covered with granulated sugar; based on flour, milk, eggs, butter is candied fruit; than for his very soft consistency is intense aroma it's a lot similar to a panettone! But it's lower it's a lot easier to realize! Inside which yes hides a dime, symbol of fertility and health, it will bring luck to those who find it! Just like for the French Galette des Roys and the Spanish Roscòn de Reyes.
Like any traditional recipe they exist different versions. What I give you today is there Original recipe of the Focaccia Della Befana, taken directly from the book of my regional Christmas sweets! It is a preparation very simple! You can make it by hand even without a mixer! within a few hours it rises and it will be ready to be enjoyed! For the realization you can use candied fruit of your choice: cherries red, green, or a mix of leftovers! I prefer and recommend you use candied orange peel homemade, which gives a amazing scent is a special taste! trust me you'll love it! Perfect to prepare for the epiphany! as an addition or alternative to Sweets for the Befana, not just to make Breakfast in the morning and all together unwrap the socks that the Befana brought at night! As snack; but also how dessert at the end of the meal, perhaps accompanied by a good passito or a cup of hot chocolate!
How to make the Focaccia della Befana
First of all mix the flour with the sugar. Dissolve the yeast in the milk, add it to the flour, mix, or mix with a planetary mixer, gradually add the eggs, one at a time. The dough is soft but it is normal, work well until it takes on consistency.
Then add the butter in small pieces. String by hand or with a planetary mixer at medium speed until all the butter is absorbed.
Finally add the salt. Knead and let the dough rest every 10 seconds. It must be soft, but strung. Then add the candied fruit:
Knead, incorporating them inside, pirlate smoothing the ball on the work surface and transfer to a bowl:
Then cover with cling film and let it rise in the heat (oven off with light on, perhaps on recently) at around 28 ° for 4 – 5 hours until the dough triples in volume:
Turn over on a work surface, pirlate and smooth without adding flour. Transfer to a sheet of baking paper.
Then roll out with a rolling pin forming a circle of about 25 cm cut into 4 parts leaving the center intact.
Divide each quadrant into 4 pieces and roll them up like twists:
Finally add if you have it, otherwise it does nothing, a circle of those that can be opened for cakes of about 32 cm, this will serve to preserve the round shape.
Leave to rise in a warm 28 ° for about 1 hour and a half, then brush strokes of egg white and cover with sugar grains.
Finally bake in a static oven at 180 ° hot in the medium-low part for about 25 minutes until golden brown and until the toothpick is dry!
Remove from the oven, let it cool for 10 minutes then serve!
Here is ready Focaccia Della Befana!
As soon as it is cold it must be perfectly sealed in film. In this way it keeps perfectly for 2 – 3 days.
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we keep the mascarpone cream without eggs aside and cut the panettone we make a transversal cut before the upper hood,
