Check out these Christmas recipes
New Delhi: Chef Himanshu Taneja, Culinary Director, South Asia, Marriott International has shared special Christmas recipes of Plum Pudding and Panettone that you can easily create at home for guests or relish with the family: PLUM PUDDING Ingredients: Fresh breadcrumbs – 4,500 grams, Refine wheat flour – 1,125 grams, Black current – 4,500 grams, Raisins […]
New Delhi: Chef Himanshu Taneja, Culinary Director, South Asia, Marriott International has shared special Christmas recipes of Plum Pudding and Panettone that you can easily create at home for guests or relish with the family:
PLUM PUDDING
Ingredients: Fresh breadcrumbs – 4,500 grams, Refine wheat flour – 1,125 grams, Black current – 4,500 grams, Raisins – 9,000 grams, Dates – 2,225 grams, Nutmeg powder – 5 grams, Orange zest – 10 Nos Cinnamon powder – 5 grams, Baking powder – 50 grams, Mix spices – 5 grams, Brown sugar – 4,500 grams, Butter – 4,000 grams, Vanilla essence – 40 ml, Whole eggs – 2,000 grams.
Method: Cream the butter and brown sugar until became creamy and fluffy.
Add eggs a little at a time, keep creaming the mixture until smooth and fluffy.
Add flour, spice powders and baking powder, fold nicely.
Add all the fruits mix them well, followed by adding breadcrumbs mix them.
Place it in the pudding mold bake it in Bain Marie in deck oven at 150*c for four hours, for 400 gram mixture.
PANETTONE
Ingredients: Milk – 470 grams Sugar – 200 grams Honey – 25 grams Yeast – 50 grams Egg yolks – 300 grams T55 flour – 1000 grams Vanilla essence – 10 Ml Salt – 20 grams Butter – 650 grams Raisins – 300 grams Mixed candied peals – 200 grams Topping: Butter – 240 grams Sugar – 180 grams T55 flour – 240 grams Whole eggs – 100 grams Water 120 Ml Almond flakes – 50 grams Pearl sugar – 50 grams
Method: 1. Dilute the yeast in milk, add honey and egg yolk, vanilla essence and make dough out of it by adding T55 flour and sugar on speed 1 for 5 minutes and speed 2 for 7 minutes.
2. Add the butter to the dough keep kneading the dough for two minutes, followed by that add salt continue kneading for two more minutes.
3. Add Raisins and candied fruits fold it well, keep it resting for 40 minutes, fold the dough twice, scale and keep in it the baking mold for final proving.
4. Meanwhile make the topping by mixing all the ingredients together as mentioned in the recipe.
top it on the proved dough, bake at 180 in convection oven for 20 mins for 400 grams of dough.
5. Hang it upside down until the Panettone will come down to room temperature.
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