Salgado Stuffed Panettone - Delicious

Salgado Stuffed Panettone - Delicious

Curiosity Below:

Massa:

ingredients:

900 grs. of flour, sifted
300 grs. butter
100 grs. margarine or (100 mL corn oil)
30 grs. of yeast or
1 envelopinho dry yeast that is
(1 tablespoon)
6 yolks + 2 whole eggs
1 cup water or pineapple or orange juice
2 tablespoons (soup) full of milk powder
1 tablespoon of salt
1 box of cream

filling:

400 grs. of smoked turkey breast or leftover chicken, roast pork, or ham, cut into very small cubes.
1 cup (tea chopped green olives without pits
1 cup of chopped purple olives without pits
1 cup (tea) of grated parmesan cheese
1 spoon (soup) of oregano
1 teaspoon dried parsley

II - Choice of Filling:

Can substitute vegetables for the stuffing +, smoked chicken or other cold. or sausage, shredded or desalted cod.
I - Phase of Mass:

Ingredients Sponge:


350 grs. of flour, sifted
250 ml of warm water
30 grs. fresh yeast or
1 envelopinho dry yeast
10 grs. or 1 spoon (soup) shallow
1 spoon (soup) of sugar

How to Prepare the Sponge:

Place in bowl dissolved in 250 ml of warm water and add 350 grams yeast. flour already mixed with sugar. Mix well.

Cover the bowl with cling film or a clean cloth napkin.
Leave for about 30 'minutes or until it becomes a sponge. Reserve
II - Stage:
How to Prepare the Dough:

Place the wheat flour on the table with milk powder spread it out, make a well in center.

Pour the eggs, melted butter, sponge, go mixing the other ingredients with the flour and add if you need the orange juice or warm water gradually.

The dough is soft and sticky, if you need to put a little flour.
Be careful not put too much flour in the dough becomes stiff.

After all blended well add the rest of the dough ingredients. Knead well.

Roll out the dough on the table, tearing, pulling the dough with a spatula or your fingers, up and down, back and forth, to get air for approximately 10 'to 20' minutes.

After opening the dough, put the filling ingredients at a time, mix well.
Take a jelly roll and re-mix until a homogeneous mass.

III - Stage:
There are three stages of growth:
Sponge dough, modeling.

Put "half" of the mass in the form of paper panettone, suitable for this purpose.
Do with how mass panettone fit on half the paper forms. If you want you can make mini panettone.

Let rise until doubled in volume.
After grown on a cross section makes a bend to the sides of the mass, so that it stays open,
Place the opening of the large panettone 1 teaspoon (tsp) of butter, margarine or oil used, the small a touch of butter.

* Do not put too much mass that grows to the brim and overflowing, it still grows in the oven. *

Bake 160 ° preheated moderate oven 180 ° C for 40 'to 50' minutes, until it turns golden. Unburned.

curiosity:

You know why I call sweet or salty panettone?
Reply:
Is that who invented the nickname was panettone Tone.
Therefore Tone is the bread, which turned panettone.
People caught in Bakery bread Tone and the name caught on worldwide.