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DeZaan Hero Image Of Asian Panettone
Part 1: Pasta Madre
  • 105g High-Gluten Flour (quantity 1)
  • 50g Lukewarm Water
  • 20g Sourdough Starter
  • 5g Maltose
  • 315g High-Gluten Flour (quantity 2)
  • 150g Lukewarm Water
  1. Mix 105g flour, 50ml water, sourdough starter and maltose into a dough ball. Cut a cross, place in a large glass jar and allow it to sit in ambient temperature for 48 hours.
  2. Remove 100g of the dough and add in 105g flour and 50ml water, rest for 24 hours and repeat for 3 more times.
Part 2: 1st Dough
  • 69g Pasta Madre (see above)
  • 75g Maltose
  • 120ml Water
  • 55g Egg Yolk
  • 75g Unsalted Butter
  • 240g High-Gluten Flour
  1. In a stand mixer with a dough hook, add pasta madre, flour and water.
  2. Mix for 10–15 mins. Note: Add in half of the maltose during the first 2 minutes and the rest of the maltose during the last 2 minutes.
  3. Add in softened butter and beat until well incorporated. Slowly add in egg yolks.
  4. Mix for approx. 25 minutes till the gluten is fully developed by conducting a window pane test, making sure the dough temperature does not go over 280°C, transfer to a tall container.
  5. Allow the dough to rise in a tall container for about 12 hours in an ambient temperature (26°C-280°C) till triple in initial volume.
Part 3: 2nd Dough
  • 120g Dried Persimmon
  • 60g Medjool Dates
  • 30g Dried Snow Plum
  • 100ml Mae Hwa Soo (Plum Wine)
  • 60g High-Gluten Flour
  • 66g Maltose
  • 4g Salt
  • 96g Egg Yolk
  • 129g Unsalted Butter
  • 2g Malt Powder
  • 25g deZaan Crimson Red Cocoa Powder
  • 50g Unsalted Butter
  1. Cut persimmon, dates and sour plum into small dices and soak in Mae Hwa Soo overnight.
  2. Mix flour and malt. Add in the 1st dough and beat on medium for 15 minutes.
  3. Add in aromatic blend, sugar, egg yolks and salt.Incorporate butter in and beat well.
  4. Add in soaked fruits and deZaan Crimson Red cocoa powder. Mix for 2 minutes while scraping gently in intervals to ensure even mixing.
  5. Cover the bowl for 45 minutes.
  6. Perform two complete sets (so one set directly after the other without rest in between) of stretch and folds and see the dough develop from very slack into a plumper shape, bench rest the dough covered with a wet clean cloth for 25 minutes.
  7. Divide the dough into 2 equal parts and shape into a ball, again cover and let rest for 25 minutes.
  8. Transfer the dough quickly and gently into the panettone molds.
  9. Cover the molds with floured cling film.
  10. Allow panettone to rise in liners covered at ambient temperature for 9 hours.
  11. Uncover the panettone and leave it for 15-20 minutes, cut a cross on top and add a chunk of butter in the center, bake in a pre-heated oven at 160°C for about 1 hour to 1 hour 15 minutes.
  12. Immediately invert panettone to cool by piercing wooden skewers at the bottom and hang upside down.
Part 4: Aromatic Blend
  • 30g Maltose
  • ½ Vanilla Pod
  • 1 no. Mandarin Orange Zest
  • 1 no. Kaffir Lime Zest
  1. Mix all the ingredients and rest in the refrigerator overnight.
Part 5: Assembly

Dust icing sugar on the top of the panettone.


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