Weight Loss Treatment

When you think of Christmas, one of the first images that come to mind, aside from the presents unwrapped, there’s the cake, with its candy in sight, that dominates the center of a table spread for a party. But watch out for calories is a sweet … especially rich in fat and calorie.
Calories and nutritional values ??of panettone (per 100 g of product, equal to about 1 slice)

Calories: 386 kcal
Carbohydrates : 57 g
Protein : 6 g
Fat: 16 g
Sugars : 56 g
Calcium: 44 mg
Sodium: 95 mg
Phosphorus: 37 mg
Potassium: 220 mg

The cake , is certainly among the most delicious traditional sweets, but also among the least satiating despite the high calorie, considering that only 1 slice of about 100 g may contain about 400 calories, without considering that is usually eaten at the end already abundant meals. In light of these reasons, the cake should be eaten with care. The best thing, though difficult, would eat away from the main meals, such as at breakfast , accompanied by a nice cup of coffee.

For panettone brioches, unlike those industrial uses the butter as fat food, and this, in terms of quality, it is undoubtedly a guarantee. The ideal, in fact, would focus on a handmade product, so that costs more, but justified by the quality ingredients, except that we must not exaggerate, even if it comes to Christmas. Do not forget that the ‘excess food is among the most serious problems of Western societies, often caused by the extreme cheapness of its food, which devalues ??the product and stimulates consumption.

The traditional cake is surely preferable to the industry and make a difference are just the ingredients. For a start, it is admitted the use of preservatives, so the product is fresher, lasts longer, even if limited in time. In addition, for industrial cake you can use egg chicken of type A and butterfat, while the craft is used only fresh eggs and butter .

Light recipe for panettone

800 g of white flour
15 g of yeast
100 g of butter
2 eggs
4 egg whites
400 g of fructose
80 grams of assorted candies
40 g of raisins
a pinch of salt
60 ml of milk

Preparation

Keep in mind that the rise of panettone is comparatively slow, for its preparation, in fact, it takes 2 days. Take a bowl, dissolve the yeast and pour 1 / 4 of the flour and warmed milk. You must give the mixture a rounded shape and you have to let it rise covered with a cotton cloth in a dry and cold all night.

The next day he takes the ‘mix and you work for a long time on a work surface with 100 g of flour and a few drops of warm water. The back is covered and leave to rise in the heat for 2 hours. The same operation is repeated with the last 100 g of flour and add enough warm water to make the dough soft and elastic. It is allowed to rise for another 3 hours. In the meantime, you soak the raisins in warm water for 20 minutes.

Shortly before returning the mixture is melt the butter in a bowl, very low flame to prevent fry, leaving aside some ‘for greasing the baking pan. At this point, melt fructose and a pinch of salt in a little water, always on very low heat, adding, away from the fire, the whole eggs and whites. You butter a baking dish high and narrow.

Now you can take the mixture and return to work by adding the remaining flour, little by little, the butter melted and the mixture of fructose and eggs. Work the dough by inserting a long time towards the end also raisins, and squeeze well and floured cubes of candied fruit. Place everything in the pan, cover with cloth and let rise for at least 3 hours.

Turn on the oven and set it on 180 ° C and cook for about 45 minutes or until the cake is very colorful and the surface became brown. Let it cool upside down to prevent the raisins and candied fruits fall to the bottom.