A spoonable vanilla preparation with visible seeds, measured in a small amount for the second dough of our Milanese panettone.
A spoonable vanilla preparation with visible seeds, measured in a small amount for the second dough of our Milanese panettone.
Vanilla paste has a thick consistency and visible seeds. Some formulations combine vanilla extract and seeds with sugar, water and a thickener; check the ingredients of the product you choose.
Use a scale capable of measuring 1 g reliably. Weigh the paste into a small clean dish and add it at the second-dough stage specified in the recipe. Avoid estimating this quantity with a household spoon.
Our Milanese panettone uses 1 g natural vanilla paste in the second dough. This is the quantity chosen for this formula, alongside the citrus and candied fruit.
Weigh 1 g vanilla paste for the second dough of the panettone. Add and mix it as directed in the recipe.
Look for vanilla paste containing vanilla rather than a vanilla-flavoured baking powder. Extract, whole pods and paste are different forms; keep the paste specified here and do not assume equal weights give equal strength.
Close the container after use and follow its storage and after-opening instructions. Use a clean utensil to take out the small amount required.
This panettone specifies paste. Keep that form and its 1 g quantity for this version.
The paste is used for vanilla flavour; the panettone’s fermentation comes from its separate firm starter.
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