Setelah lama ga nge blog akhirnya, karena tugas tantangan KBB mau ga mau harus ngisi blog :P. Terus terang panggilan nge blog selalu ada, tapi panggilan kehidupan dunia nyata lebih penting dari sekedar mengisi blog ini. Kalau nantinya kata orang, "wah kasian yah loe ga bisa nge-blog lagi" atau "elo sih pake acara homeschool anak-anak jadi waktu buat diri loe ga ada", Pilihan, tentu iya. Saya sih menganggap aja selentingan itu pemicu untuk nge blog lagi dan anggap aja itu juga "kompor" untuk bisa memanage waktu saya yang ga banyak ini.
Simple, bukan ga mau isi blog ini, hanya saja ada prioritas lain yang saya anggap lebih membutuhkan perhatian lebih. Jadi selama 2 bulan saya OFF blogging dan browsing, rasanya cukup lah untuk belajar gimana caranya membagi waktu saya dengen efektif untuk kegiatan dunia nyata dan dunia maya.
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Oke, ga usah panjang-panjang ceritanya ;) kali ini, ada Panettone si roti italia yang jadi tantangan KBB untuk bulan Desember. Bertepatan dengan bulan Natal, cocok rasanya si panettone disuguhkan di meja makan saat perayaan Natal.
Teksturnya yang perpaduan roti juga cake memang khas. Apalagi aroma lemon yang membalut di rotinya dipadu dengan buah kering, bikin mulut kita terasa segarnya.
Untuk resepnya, host kita bulan ini memilih resep Panettone dari The Worldwide Gourment. Ini dia resepnya.
Panettone
Ingredients
- 1 1/2 cakes of fresh baker's yeast
- 65 ml (1/4 cup) sugar
- 6 tbsp. warm water
- 6 egg yolks
- Finely grated zest of 1 lemon
- A pinch of salt
- 500-750 ml (2-3 cups) flour
- 100 ml (6 tbsp.) diced candied peel
- 100 g (6 tbsp.) + 2 tbsp.butter
- 4 tbsp. sultanas
- 4 tbsp. currants
- 1 tsp. vanilla
Method
Sprinkle 1 tbsp. granulated sugar and the yeast over the warm milk and let sit 3 minutes; mix and let rest in a warm draft-free place (e.g., a warm oven that has been turned off) until the mixture has doubled in volume, approximately 5 minutes; pour the mixture into a bowl, add in the egg yolks, vanilla, lemon zest, salt and remaining sugar; gradually mix in 500 ml (2 c.) of the flour by hand until a smooth consistency is attained - the dough should easily come together into a ball; gradually add the butter cut into small dice and beat until the dough becomes smoother and more elastic; add 125 to 250 ml (1/2 to 1 c.) more flour until the dough is firm and silky but not sticky; place the ball onto a lightly floured surface. Knead the dough for approximately 10 minutes.
When the dough is smooth and shiny, place into a buttered bowl; dust lightly with flour, cover with a kitchen towel and place in a warm draft-free place for about 45 minutes until doubled in volume; punch down the dough firmly with your fist and flatten it out in the bowl; add the candied lemon peel, raisins and currants and knead until well distributed but without working the dough more than necessary; line a large bread pan with brown paper that has been well buttered on both sides; place the dough in the pan and trace a cross on top;
cover with buttered paper and let rise again in a warm place for 15 minutes; remove the paper from the top; brush the top with softened butter.
Baking
Preheat the oven to 200°C (400° F);
place the bread pan on the middle rack of the oven and bake for 10 minutes; reduce the oven temperature to 160° C (350° F) and continue baking for another 30 to 40 minutes, brushing again with melted butter; the bread is done when the surface is golden and crispy; remove from the oven; remove the paper and let cool for 15 minutes before unmolding.
Memang resepnya panjang banget, jadi perlu waktu untuk mencernanya. Belum lagi ternyata ada trik nya untuk kembuat panettone yang cantik. Panettone saya ini agak-agak kurang mengembang bagus, mungkin karena adonannya agak berminyak.
Soal rasa sih, menurut saya enak dan beda sama roti kebanyakan. Lebih padat dan berserat. Ga ringan kayak roti biasa dan ga spongy seperti cake. Buah keringnya saya hanya memberi banyak kismis dan sedikit sultana, cukup OK lah untuk ukuran saya yang baru belajar ;)
