Any Italian speakers able to translate a you tube recipe video?

[Sally W]

ive seen a recipe that I would like translating for panettone but it’s several minutes long...
Any fluent Italian speakers please step forward. I’d be very grateful. Thanks!

 

[MikeTurin]

what recipe? This is alredy translated in english.
By Italian law (DM 177/2005 article#1 )you can call panettone a breadcake if contains:
a) farina di frumento;
b) zucchero;
c) uova di gallina di categoria «A» o tuorlo d'uovo, o entrambi, in quantita' tali da garantire non meno del quattro per cento in tuorlo;
d) materia grassa butirrica, in quantita' non inferiore al sedici per cento;
e) uvetta e scorze di agrumi canditi, in quantita' non inferiore al venti per cento;
f) lievito naturale costituito da pasta acida;
g) sale.


(a) wheat flour;
(b) sugar;
(c) hen eggs 'A category or egg yolk, or both, in such quantities as to guarantee not less than 4% in yolks;
(d) buttery matter in a quantity not less than sixteen percent;
(e) raisins and shells of candied citrus fruits, in quantities of not less than twenty percent;
(f ) acid natural yeast ;
(g) salt.
Art. 7 says that
It's forbidden to add other fats that aren't milk derived.
And ti possible to make a panettone raisins or citrus fuits free if is clearly stated on label

Other things are breadcackes.

http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=258&Itemid=655

 

[Sally W]

what recipe? This is alredy translated in english.
By Italian law (DM 177/2005 article#1 )you can call panettone a breadcake if contains:
a) farina di frumento;
b) zucchero;
c) uova di gallina di categoria «A» o tuorlo d'uovo, o entrambi, in quantita' tali da garantire non meno del quattro per cento in tuorlo;
d) materia grassa butirrica, in quantita' non inferiore al sedici per cento;
e) uvetta e scorze di agrumi canditi, in quantita' non inferiore al venti per cento;
f) lievito naturale costituito da pasta acida;
g) sale.


(a) wheat flour;
(b) sugar;
(c) hen eggs 'A category or egg yolk, or both, in such quantities as to guarantee not less than 4% in yolks;
(d) buttery matter in a quantity not less than sixteen percent;
(e) raisins and shells of candied citrus fruits, in quantities of not less than twenty percent;
(f ) acid natural yeast ;
(g) salt.
Art. 7 says that
It's forbidden to add other fats that aren't milk derived.
And ti possible to make a panettone raisins or citrus fuits free if is clearly stated on label

Other things are breadcackes.

http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=258&Itemid=655

Thanks Mike. It’s a low carb you tube clip - garland panettone and link as below

 

[Eliza52]

Panettone is Italian....but I'm pretty sure that the video is Portuguese!

Thanks Mike. It’s a low carb you tube clip - garland panettone and link as below

 

[Northerner]

Panettone is Italian....but I'm pretty sure that the video is Portuguese!

Well spotted @Eliza52! 🙂

 

[Sally W]

Panettone is Italian....but I'm pretty sure that the video is Portuguese!

Thanks. I know a Portuguese person. I’ll ask them! Presume you can speak Italian and it’s definitely not in it?

 

[Northerner]

Thanks. I know a Portuguese person. I’ll ask them! Presume you can speak Italian and it’s definitely not in it?

I just looked it up and the Italian for garland is 'ghirlanda' 🙂

 

[MikeTurin]

It's not speaking Italia, and it's definitvely not making a panettone, but a breadcake.
I've succesfully made a breadcacke with almond and hazelnut flour, raisins, butter and eggs but it's different.
This is the real McCoy of panettone. The most overlooked thing is that you have to use beer yeast and wait two days to make the raise.
Normally I buy it from a baker, because make it correctly at home it's not easy, You have to get a spongy texture and a soft inside without burning too much the surface.

 

[Sally W]

It's not speaking Italia, and it's definitvely not making a panettone, but a breadcake.
I've succesfully made a breadcacke with almond and hazelnut flour, raisins, butter and eggs but it's different.
This is the real McCoy of panettone. The most overlooked thing is that you have to use beer yeast and wait two days to make the raise.
Normally I buy it from a baker, because make it correctly at home it's not easy, You have to get a spongy texture and a soft inside without burning too much the surface.

Oh sounds good! I just want to make something that is low carb so if I’ll take a look at this clip. Do you by any chance have the bread cake recipe please? Thank you

 

[MikeTurin]

@Sally W: sorry, I haven't because was a thing made with things me and my mom found in the kitchen.
Basically I have made a mix with almond flour, ground hazelnuts and whole wheat flour, then I added some beer yeast, and mixed with butter eggs and milk - finally I added the raisins. Put to raise overnight and made some loafs. Put in the elecric oven at 240 C.
Quantities were guessed

 

[Sally W]

Thanks. I’m trying to get a translation from some Portuguese people I know anyway. I did make a ricotta cake the other week which had just eggs, ricotta and ground almonds in which sounds similar. So I could try tweak ing that with some citrus zest and maybe the smallest amount of raisins (shock horror!)