COLOMBA DI PASQUA FATTA IN CASA - la ricetta migliore che puoi trovare, farai un figurone! | DZ

Colomba is the most famous Easter cake. It's a large, leavened cake as soft as a cloud, fragrant with orange and sourdough starter (not beer, butter, and vanilla), and characterized by a crunchy, flavorful almond crust. In this video, I'll explain all the secrets and tips for making the original, delicious Easter Colomba that will make a great impression. #colomba #easter #eastermenu Partnership with Farina Petra ✅Subscribe to the channel by clicking here ➡️https://bit.ly/2wMnse9 ✨ CLICK ON THE LINK (takes you directly to the recipe) ✨ https://www.davidezambelli.com/ricett... - ... Spectacular, balanced in flavor, delicious even for the most discerning palates. You know I care because I believe it makes no sense to share recipes haphazardly, without testing them and perfecting them. I do all these tests, especially when it comes to a laborious recipe like this, for my personal reputation, but also because I truly care that once you try making this Colomba, you're truly enthusiastic. Try it right away, without running the risk of feeling disappointed by following a recipe that isn't accurate and lacks essential and/or recommended explanations (spoiler: there are plenty of them, both online and in books). So in this video, I'll explain everything. As always, I'll be long-winded, but I also know that all this talk will help you say "wow" once you take the Colomba out of the oven. I'll focus on the importance of choosing the right ingredients, the right sourdough starter, and how to refresh it to perfection. Oh, and if you don't have one, I'll give you a clever solution for reviving it: Petra's Genesis, a "dormant" yeast that you can easily reawaken yourself, right at home. And then I told you about the importance of developing the gluten network, because, ladies and gentlemen, if you don't develop it, you risk creating a cake, and not a particularly soft one, rather than a dove-shaped cake. This is why it's important to rely on specific raw materials, and with Petra 6384, you'll be guaranteed to choose an ideal product for a great leavened product. Petra 6384, in addition to refreshing sourdough starter, will allow you to obtain perfect doughs. Compared to a simple Manitoba flour, the protein quality is such that it avoids the gluten rigidity that usually characterizes strong flours, making the dough malleable and preventing the phenomenon of shrinkage of the baked product a few hours or days after baking (typical of flours with added gluten). ✨ Below is the link to go directly to their shop and discover the entire world of PETRA: https://shop.farinaearte.it/it/ ✨ Besides the quality of the flour, it's very important not to overheat the dough. Using a stand mixer rather than a mixer with a double-arm mixer, as is common in pastry shops, is much more likely to overheat during processing, as it has to work for quite a while. But there are tricks to prevent this from happening. First of all, it's essential to work at low speed, stirring the dough occasionally to ensure it mixes better, use a paddle instead of a dough hook (the latter stresses the dough more, slowing the formation of the gluten network), and start with very cold ingredients. That's right, folks, very cold. Basically, before kneading, I strongly recommend refrigerating the wet ingredients and the dry ones. This will help you avoid having a dough that exceeds 26 degrees Celsius (79 degrees Fahrenheit) during kneading. Just do it a couple of hours before kneading :) And another tip: if you have the opportunity, knead in a cool place, again to help the dough maintain a fairly low temperature. Enjoy this treat at room temperature, almost slightly warm. Simply find a spot on the radiator or turn the oven on to 50 degrees Celsius (122 degrees Fahrenheit) and leave it for 30 minutes, keeping the bag closed. You'll be amazed by its deliciousness and will be thrilled to see it go downhill. Happy Easter beautiful people ❤️ - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - • B L O G : https://www.davidezambelli.com • I N S T A G R A M: @davide_zamby • F A C E B O O K: Davide Zambelli • TIK TOK : @davide_zambelli • P E T R A SITE *: https://www.farinapetra.it/?lang=it #ADV