Panettone!
Desserts from Italy
Merendine Pan Drops
Merendine Pan Drops
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Very sunken and gloomy snack!
preparation
step 1
Put the drops of chocolate in the freezer, it will not let it dissolve.
step 2
Dissolve the yeast in lightly warm milk together with a teaspoon of honey.
step 3
You can prepare the kernels with the kneader, bimby or any planetarium. Even hand work will be a bit longer.
step 4
Add the yeast dissolved in the slightly tepid milk, add the two flours, fructose, orange peel, salt, egg and half yolk. Start kneading.
step 5
Add the oil, in several shots, do not add any other oil if the other is not absorbed. Work the dough well until it breaks out of the bowl, it should be very smooth, polished and curled.
step 6
Place the dough in a bowl covered with a canvas and let it rise until it doubled in volume, in a warm, dry place.
step 7
After the time has passed, take the dough back into the mixer and add the drops of chocolate. The process must be fast and very delicate.
step 8
Divide the dough into so many balls of about 60-80 grams each. Place them on paper spaced apart from each other.
step 9
Let it rise again for about an hour and a half, in a warm and dry place. The leavening time varies according to the temperature in the house.
step 10
After spending the time, brush it with a yolk and a little milk on the surface.
step 11
Cook in a preheated oven at 170 ° for 15 minutes at the bottom of the oven, and check frequently during the last minutes of cooking.
step 12
Do not prolong excessively the cooking otherwise harden.
step 13
Bake, cool and taste. They are stored in a food bag for several days.