If you don't use the proper mold; I'm going to call the Italian congress to set the Panettone guard watch on you......if you have a cell phone, we can keep an eye on you.......
I would be happy to use a coffee can, but don't own one--we buy coffee in bags. That is why I thought of a charlotte mold. Apparently a no. 10 coffee can holds 3 quarts. So, I guess, I'll look for something in my kitchen that's 3 quarts. There is a Sur La Table in my town. I will check there too.
I decided to use my lovely tin charlotte mold since it is tall and fairly straight sided--has a shape somewhat similar to a coffee can. I did line it with parchment paper. I filled in 1/3 full, so I'm hopeful it will work out well. --Pamela
You really do not need a mould or pan for panettone. However if you follow a traditional recipe, it is highly recommended that you hang the panettone upside down (suspended by skewers) to cool for at least 7 hours.
If you don't use the proper mold; I'm going to call the Italian congress to set the Panettone guard watch on you......if you have a cell phone, we can keep an eye on you.......
I've got the dough ready; it can't wait for an internet order. I need a makeshift fix now.
--Pamela
Coming after me too?
The coffee tin idea seems to be quite popular for panettone.
http://www.epicurious.com/recipes/food/views/Panettone-236704
I've never made it myself but, after readin this and having lots of used coffee tins to play with, I think I'll take a shot at it.
I would be happy to use a coffee can, but don't own one--we buy coffee in bags. That is why I thought of a charlotte mold. Apparently a no. 10 coffee can holds 3 quarts. So, I guess, I'll look for something in my kitchen that's 3 quarts. There is a Sur La Table in my town. I will check there too.
--Pamela
Or a round cake pan with either a parchment collar, tall, or heavy duty aluminum foil.
I decided to use my lovely tin charlotte mold since it is tall and fairly straight sided--has a shape somewhat similar to a coffee can. I did line it with parchment paper. I filled in 1/3 full, so I'm hopeful it will work out well. --Pamela
Post a picture.... please. qahtan
(posted this also in another thread)
You can get paper moulds from King Arthur if you are in the US.
If in europe, then you can order from Italy. I got mine from www.simani.it
You can also make your own from double layered baking parchment . http://profumodilievito.blogspot.com/2008/12/stampi-per-panettone.html
You really do not need a mould or pan for panettone. However if you follow a traditional recipe, it is highly recommended that you hang the panettone upside down (suspended by skewers) to cool for at least 7 hours.
Here's my blurb on it FWIW:
http://foolishpoolishbakes.wordpress.com/2008/12/29/panettone/
Hope that helps
FP