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Knock dry and brush out
Moisten it lightly
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Panettone-Spieß zum Abkühlen Size:52 cm Knock dry and brush outPanettone Skewer for Cooling: The Secret to a Fluffy Texture Anyone who has ever baked a real Colomba Pasquale or Panettone knows that the secret lies not only in the dough but also in the proper cooling. Since these delicate pastries have a particularly high proportion of butter and egg yolks, their structure is very unstable immediately after baking. If they were to stand upright, the airy structure would collapse under its own weight. With our high
