Advanced Traditional Panettone with Italian Biga
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- Опубликовано: 8 дек 2021
- Panettone is a traditional Italian sweet bread worthy of your continuous improvement of the production process and craftsmanship. The Panettone introduced this time uses the Italian Biga starter, and the other processes are the same as the traditional Panettone production process. The produced bread has a rich and mellow aroma and exudes a charming traditional flavour. The cake-like fluffy texture, with round or long pores scattered around. It tastes soft and light, and leaves a long-last aftertaste on the lips and teeth with even a single bite.
Compared with the cumbersome production process of the traditional Italian Pasta Madre which need oven ten days, the production of this Panettone is not complicated. Although it takes 3 days, the deliciousness of Panettone is worthy of your careful preparation and waiting patiently. Compared with the Polish Panettone last year, the production process of this Panettone is slightly more complicated, but the bread has strong flavour of traditional Panettone, and has a longer shelf time.
2 6x4" Panettone paper mold
✤Biga Starter
Bread Flour 90 g
0.45g Instant Yeast ～1/8 tsp
Water (20-25°C ) 60 g
✤First Dough
Bread Flour 350 g
Caster Sugar 80 g
All Biga Starter
3 Egg Yolk 54 g
Water 175 g
Unsalted Butter 75 g
✤Final Dough
Bread Flour 70 g
All of the first dough
Salt 5 g
Honey 38 g
Caster Sugar 75 g
6 Egg Yolk 108 g
Vanilla 1 tsp
1/2 Lemon Grated
1/3 Orange Grated
Unsalted Butter 110 g
✤Candied Fruits Blend
Candied Fruits 275 g
*I used 80g candied orange peel, 45g dried apricot, 150g raisins, you can use any candied fruits that you like.
Fresh Orange Juice 40 g
Rum 20 g
✤Topping Glaze
Caster Sugar 40 g
Almond Flour 50 g
Corn Starch 3 g
Egg Whites 35 g
Preheat the oven to 325F/160C, and bake at the bottom rack for 50 minutes. You can use a thermometer to check that the internal temperature reaches 92°C before being out of the oven. 
Хобби
I made them today, I have done many in the past but these are superb and very well balanced in flavour.Thank you , greetings from Corfu.
Thank you for sharing with us your (always) perfect recipe 💕💕
Brilliant 👏🏻👏🏻 THE BEST PANATONE RECIPE IVE SEEN .CONGRATULATIONS .AND THANK YOU 🙏🏻🙏🏻👌
I have made this today! It turned out amazing! Thank you!
What a labour of love……and I love! Thank you for sharing this beautiful recipe xxxxxxxxx
Thanks 🙏
经过充分发酵的面团组织太漂亮了
Wow...that is awesome..perfect panettone!
Greetings from Borneo, Malaysia. Great channel, amazing recipes. Thank you for sharing. 😊👍❤❤❤❤
Looks So yummy and perfect Thanks for sharing
It is wounderful all your recipes, thanks for teaching us.
Thank for your recipe. I have successfully this recipe.
Just the best 👏🏻👏🏻❤️🙏🏻🙏🏻 thank you for your expertise Recipe 👏🏻👏🏻 well dine
wow!! pannetone with biga is so yummy😍😍
Thank you for your sharing.I tried it and felt excellent. 🥰
Best panettone ever, hard to stop eating such a fluffy bread, making a second batch already
👍👍👍👍
Greetings fm Singapore.
I made this over the long Easter weekend. Though the whole process is long but the results was very good. nice fluffy bread texture with good flavour. I made 2 variations - dried fruits for 1/2 portion & dark choc chips in the other
Big thanks for sharing the recipe
Amazing, thank you ❤
在網路上找了很多食譜，最後用老師的方法做，原本擔心會失敗，但意外的很成功，謝謝老師超厲害的配方
👍👍👍
好赞 做起来
Every time I see you rip the dough apart to show the mesh structure, I 🤩🥰
Thanks for your video. One day I will try. Once again thanks a lot.
Щиро дякую за рецепт ...робила так як на відео все вийшло добре ....шедеврально....
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for the ❤️❤️😘🌺👍💐
Cảm ơn bạn chia sẻ món bánh biga truyền thống, nhìn rất ngon
Thank you for sharing
Thank you very much
Excellent 😍😍
Hi Sherry! I'm so grateful that I found the most reliable guidance from your video.
I've successfully bake both of your Panettone version. Indeed, this Biga starter is worth every effort. Although the Polish one is less aromatic and drier but it taste great in toast. This Biga starter is heaven on earth! It was gone in a day! That was how good this Panettone Biga version.
Thank you so much for your clear and precise explanations in each steps.
May I know how long can i keep it in a seal wrap? I'm thinking to bake lots this 🎄
Lovely n nice.
Люблю твои рецепты, дорогой друг..больше успехов и блеска 💖
PERFECT and so Delicious Panetone🙏💐 🇮🇩
i want to try this.its different ways
我对比了几个同类的视频，感觉老师这个很靠谱，我也打算尝试您这个配方，但有一个问题请教：整个制作过程中只是在制作的第一次的意式老面时用到了干酵母，以后的中种、主面团均没有使用酵母，请问老师是这样的吗？还是食谱里遗漏了酵母？盼回复！
WoOoW ❤
My I use manitoba flour instead bread flour? Thank you
Thank you!
姐姐出新手法先点赞再看！
谢谢支持哦😁
My 1st time make this n its a hit 😍😍 my whole wheat needs more water though😂 tq for sharing this recipe 🥰🥰 will def try other recipe 😄
Espetacular .
Very good
Mình đã làm, và rất tuyệt vời, thanks ❤️
Hi. How many mini panettone you can make with this recipe?
Hi, do you have panettone recipe with sourdough starter ? Thanks
This is perfect, but I prefer last year's recipe since it's less time consuming than this one 😂 and it already tastes so good. Thanks for sharing this year's recipe ❤️❤️
Me too, i ll try old one
Hi, do you have chocolate panettone recipe? Thanks
Your panettone looks beautiful! I make mine with sourdough starter and it’s not too bad, just sleeping is an issue 😂. I also make one with sourdough and yeast that is very similar to the all sourdough one. I have a feeling this recipe is better than other yeast-raised ones which to me never taste as good as sourdough ones. I think I will try it out, but after the holidays because I already have a lot of things to bake!
Btw the description has lemon peel twice instead of lemon and orange peel
Thanks for reminding. Just fixed it.
Hi Sherry, just wonder possible to replace the sourdough starter with yeast in Biga starter? If yes how many gram?
hello I wanted to ask you how many grams I have to put if I use fresh yeast? Can you use a one-pound mold as I adjust? Thanks
您好 請問這份食譜的最後發酵能夠在冰箱低溫冷藏發酵,隔日 再烤嗎? 謝謝
I would like to try it, but you didn't write what type of flour you use. how much W or protein should it have. In Italy we have many.
請問中種麵團 就加入奶油的原因？謝謝
您好，請問糖皮的杏仁粉可以用低筋麵粉取代嗎?謝謝
Where can I find the written recipe with instructions on when to add ingredients? Thanks for a beautiful choice. I've tried a recipe similar to this but the long rise killed the sourdough and what yeast was in the first dough KILLED the oven spring. There was a good fermentation after making the second dough but no oven spring or crowing at all. Have you got any idea on why this happened.
Thanks so much
You need a healthy active sourdough starter. A heathy sourdough starter will help the dough rise.
Tình cờ thấy ct của thầy/cô và em đã làm thử thấy bánh rất ngon. Rất tiếc là em không thể gởi ảnh chụp lại bánh cho thầy/cô xem
上周末用你去年的方子做了两个，很成功很好吃。这个周末用你的加强版又做了两个，虽然时间比较长，但每天做一点点，并不觉得太麻烦，只是最后一发要的时间很久，最后成品味道非常好，更加的柔软湿润，非常喜欢，谢谢你的视频！
哇，你太厉害了👍
最后的醒发是需要很久。这样面包组织中会形成天然酵母才会有的大气孔。
@@AllCookingStuff 是老师你太厉害了，超喜欢你的教程，学到了很多做面包的诀窍，基本不再看别的教程了。祝老师在新的一年里出更多更精彩的视频！
谢谢🙏
祝你与你家人圣诞快乐，新的一年平安健康！
@@AllCookingStuff 谢谢，也祝您及家人节日平安快乐幸福！🙏🙏🙏
Thank you for the recipe. Somehow, my biga didn’t come out as firm as yours. It was very soft. My 1st dough also was very soft, so I added an extra 50gm flour. Do you think that would be ok? It is now sitting in the fridge for the 3rd day. Hope it will be alright. I also noticed your casing is 6inch by 4 inch. Is this in China’s measurement or universal inches. I know the inches in China is different from UK. Thank you in advance.
UK inch
請問老師使用的紙模高度跟直徑多少？
一看食谱就知道非常好吃，一定要学会。请问老师如果没有纸模，可用普通模具代替纸模吗？方法如何?请施教。谢谢。
可以用8英寸的蛋糕烤盒做2个， 低部不要铺烤纸，不要抹油方便倒挂。
Hola .me gustaría tener la receta en castellano.
請問老師酵母總共真的只要0.45克嗎？
Hope:''comeback''.see you again
Thanks for your recipe sharing. What an amazing recipe.
I would like to know if I can keep the second day dough in fridge for more than 17 hours; like about 20 hours? Max how many hours it can be kept in fridge for final dough mixing?
Thanks.
Sure you can. It takes a lot of time to ferment. Make sure the second dough need to be fermented to 2-3 times in size. You may need to ferment to double size before being refrigerated .
The third dough need even more time to proof. It may need over 10 hours at room temperature 25 C, so may not need refrigeration
@@AllCookingStuff thanks for swift reply. I did a very mistake due to my aged memory. I left the dough outside last night to warm up a while as my fridge shown temperature of 1.5°c only; ended i forgot to put back to the fridge. It was left outside almost 7 hours overnight. Now I still continue it to third mix by adding 1/8 tsp yeast to see if I can safe it 😅. Just take it as experiment
@@AllCookingStuff just to clarify the temperature for last fermentation. In video you mention 30°c for 8 to 10 hours but your reply above said 25°c?
the best proofing temperature is 28-30C. if you can't get this temperature, over 25C is also ok, but only need more time to proofing.
謝謝分享呢！但我現在時間不夠，用回去年的recipe（ 波蘭面種）那個，食譜上有沒再改良的地方？因為我做過一次我覺得偏乾了些。想清楚一點是去年的食譜可以同樣在麵包上做這個裝飾糖皮嗎? 不需要倒卦只需靜止5分鐘然後離模對嗎？謝謝你！
去年的配方用的糖和油要少很多，而且没有长时间水合发酵，所以保湿性要差些。
你可以把去年的配方糖88g改成130g，黄油100g改成140g，这样面包会湿软一些。糖皮可以加，应该不需要倒挂。
@@AllCookingStuff 謝謝啊！
Please add cupcakes recipes. Thank you
請問可以放幾久。🙏🙏🙏🙏🙏
Looks yummy absolutely delicious perfectly done thanks for sharing hope to see you around in my kitchen 👍😍💐
Please dear visit my kitchen 💐👍😍
👍👍👍💐
老师，非常的谢谢你的视频教导，我前天就开始跟着这新版的做法，现在我发现到我的纸模的尺寸是：16.5cm x 10cm，另一个是11.5cm x 8.5cm。 请问老师，我应该用哪一个比较适合做你所提供的分量？我等着老师的回复。我今天就要入模了。
期待能收到你的回复。谢谢老师。祝你圣诞快乐！
16.5cm x 10cm盒子应该差不多，稍微比视频中的盒子大一些。
醒发的时候可以发到8-9分满，可能醒发时间会更长一些。
@@AllCookingStuff 非常的谢谢你的回复。我想等下就做第3次也是最后的面团步骤，明天早上才进烤箱烘烤。是否可以？谢谢老师
可以，这样时间上不会那么匆忙。下一天取出回温，醒发到9分满就可以进烤箱
@@AllCookingStuff Thank you very much!
这次的烤好以后是不是也要放室温2天才更好吃呢？
不用刻意放两天，面包完全凉透就可以了。这个新的配方更抗老化，室温保存第5，6天时仍然很好吃。
去年的配方简单易做，不容易失败。今年的这个配方复杂一些，但面包香味更浓郁，更抗老化。如果你做过去年的配方，想尝试比较一下更复杂的作法，那你可以试试这个，面包效果的提升还是很明显的。
is this actually softer than last recipe?
last recipe is easy to make, this one is much complicate, so the bread is much softer and has much longer shelf time.
老師你好☺️我的紙杯模是直徑9.5公分 高5.5公分，老師有建議每杯的麵糰份量還有烘烤時間嗎？ 感謝老師🙇♀️
半个配方用你的配方可以做4个，烘烤时间可以减少5-10分钟左右，出炉的时候用插入式温度计测内部温度92C以上就可以了
@@AllCookingStuff 謝謝老師的回覆☺️
Hi, do we need more instant yeast for the first dough?
you can add more yeast and the fermentation will be faster.
@@AllCookingStuff thank you so much
Im sure it worth for waiting! can I use fresh yeast though? what is the quantity?
For fresh yeast, you should use 3 times the amount of instant dry yeast, about 1.35g fresh yeast
👍👍
Só faltou a tradução
👍❤️👍
老師請問我的模具是5吋的，我可以把麵糰分3份5吋的烤嗎？還是4份？謝謝
可以分3份
@@AllCookingStuff 謝謝老師🙏
عالی
我刚做了橙皮蜜饯，准备今年圣诞做你去年的这款，你又上新了。还是老款吧，我只有6*3的蛋糕模具。只是看到有别的RUclipsr烘烤温度比你的都要高，不知有何区别？
去年那款非常不错，简单快捷而且面包的味道也很好。
Panettone蛋黄和糖份含量很高，烘烤温度高了就很容易在底部和四周形成厚厚一层焦糊状的壳，既浪费也不好吃。
对了，记得你说你烤很多面包都需要加长时间才上色和熟透，我在想会不会是因为你的烤箱温度不准确。你可以在烤箱上设定一个温度预热后，那其他的温度计检查一下是不是到了设定的温度。
I would like to make only one Panettone...can I divide this recipe in half? How many grams of the starter would I need (making it as in your recipe, plan to divide in two) Thank you, and Happy Holidays:)!!!
Yep! For one Panettone, you just divide the recipe in half. For the Biga (starter), you need around 75 g for one Panettone. Happy Holidays!
@@AllCookingStuff Thank you!! Could you please tell me if there's any way to make sure the VIGA is activated properly before using?...and thanks for your wonderful recipe!!!
For the Biga preferment dough, my video has very detailed steps and it includes the fermentation state. You can turn on the captions to see more detail.
@@AllCookingStuff Yes, thank you!! I'm sorry, I had not seen it before:) Appreciate your response:)
最近刚从超市买了2个不同口味的Panettone 看完才知道这么多糖和黄油，怪不得这么好吃啊！！！😂
Panettone需要很多油和糖的。
@@AllCookingStuff 怎么办 想吃 明天打算就去买了 😭
@@user-xw5qu5mt4i traduci in italiano
After I saw so much sugar....think twice despite it looks nice
Thanks for your amazing recipe All Cooking Stuff! I tried your recipes so many times and i had success.
But I think i made mistake with this time Panettone or something's gone wrong with my dough. It's been 5 hours of proofing but nothing happened! The dough don't rise. Can anyone help me? :( many thanks
The proofing is very slow, takes around 9-10 hours even at 30C. Maybe you can wait several more hours. Be sure to pay attention to the proofing temperature, and also place a cup of hot water to increase humidity
@@AllCookingStuff it's been more than 15 hours. But the dough reaches just 60-70% of the mold. anyway thanks for your reply. I'll try again next week :D
Some yeast brand has sugar tolerant yeast(Osmotolerant Yeast), You can choose this type of yeast when you have problem with the last proofing. This bread has high sugar content.
@@AllCookingStuff i tried again and i did it! My family loves the flavor. Thanks for your helpful advice!
請問如果只想做一半的麵團量，是所有配方都減半嗎？
另外想請問老師，酵母是否可以換成新鮮酵母？謝謝老師🙂
面团直接减半就可以了。酵母可以换成新鲜酵母，注意换算一下，大概是即溶酵母的3倍
我想請問如果沒有發酵箱 烤箱內也沒有燈可以照明 一般室溫發酵可以嗎?要發多久呢?
你可以调整一下时间安排，第3天的时候晚一点打面，这样可以在晚上6-9点左右造型，装盒。然后你就可以让面团在烤盒中室温发酵一晚上，第二天上午或中午等面团醒发到9分满时再入炉烘烤。这样缓慢醒发的面包的效果会更好。如果你的室温低于28C，这样发酵是没有问题的。如果太低，就要把面团放在暖和的地方。
@@AllCookingStuff 感謝你的回覆 那一定要來試做看看 還有個問題是可以把朗姆酒換成君度澄酒嗎?
酒只提个味，可以放你喜欢的酒，甚至用橙汁代替都可以
@@AllCookingStuff 如果我的紙模 上10CM下9CM 高度9.5CM 適合一個多重的麵糰呢?
那这个recipe用你的模具可以做4个，面团放进去比盒子的一半稍少一些就可以了
我mould 是 4” 圆 3.4“ 高，配方应该怎样剪？
半个配方用你的盒子可以做2个
@@AllCookingStuff thank you.
請同第二次是room temperature 4 to 6 hours 之后。放入fridge ferment 17 小时对吗
从做好算起，室温发酵+冰箱发酵总共17小时。时间长一些更好，只要面团没有发到用手一碰就塌陷。
@@AllCookingStuff 謝謝了
請問我今日做第二天的發酵，但開冰箱剛看己發到3倍，那明天早上做最後步驟，會發酵過度嗎？
只要面团顶部没有塌陷就可以。冰箱温度设置在4°C。
@@AllCookingStuff 昨天终于完成panettone ..很好吃。我想請问到了第三次发酵时，到某个程度的时间就好象慢到有点升到及点不在升是正常吗
為什麼我的panettone 倒扣時，會鬆脫呢？
如果要倒扣，烤盘的底部不要抹油或垫纸。
I have seen in other recipes the addition of a mandarin paste or lemon-orange paste, instead of the grated lemon/orange. Do you believe this could be added (about 125g of fruit paste) and the dough would still rise? Did you ever try it? Thank you!!:)
I didn't try mandarin paste or lemon-orange paste, you can try it, it should work. But if you have fresh lemon or orange, I think it will have much better flavour.
@@AllCookingStuff I made myself from fresh fruit, a paste of lemon, mandarin and orange. My question is if you have ever used any fruit "paste", not just the grated skins of lemon/orange or other fruits (which is a good addition!). I love your recipe, but as you know, this is a LONG process and before I add something, I like to know if it has been tried before by you:) Happy New Year!!:)
Very good panettone, but very bad the subtitles in white on a white background that are barely read.
Thanks for your suggestion
6X4烤模就是四寸烤模吧？
6寸的圆烤盒，4寸高
請問為什麼可以發酵很久也不會過度發酵?
不会，酵母很少，所以发酵很慢，要以面团的体积为准。
@@AllCookingStuff 明白，謝謝
老師，請問final dough 也不需要酵母嗎？從頭到尾只需要0.45g的酵母？我看去年的食譜最後還是有加酵母的，有點困惑🤔
这个配方只用0.45g酵母。醒发的时候比较慢，但是面包组织的结构要好一些
@@AllCookingStuff 原來如此！原來這麼少的酵母也可以！老師我今天要做final dough了，可是我的中種沒有發到像你的3倍大，感覺只有2倍啊🥲我昨天在室內23度左右發了至少7個小時，不知道這樣會不會成功🥲🥲
两倍大差不多，最后的醒发温度尽量30C。如果23C，你可以直接发一晚上第二天再烘烤
@@AllCookingStuff 老師你這裡說的發過夜是冷藏還是室內呢？
室温过夜
你好，怎么好久不见你更新作品了？
剛看，斷蠻久的😑
Aiuto …. Mancano i sottotitoli in italiano 😪
Watch full and like, it looks very delicious and interesting recipe my friend ⭐ 👍⭐Stay safe and connected 🔔👈🌷Let make friends channel on the world 👏
請問為什麼糖不是一早加？謝謝
糖比较多，后加的方法更容易成团。
不知道我每次做panettone 都变成蛋糕一样的， 都是跟你学的，不知道错哪儿了
panettone的口感有一点像蛋糕，但只是像，肯定不会变成蛋糕啊。你检查检查你的材料和做法哦
@@AllCookingStuff 我在捷克，可是用意大利专用做潘娜托尼 高筋面粉，揉面的时候放了蛋黄， 蜜蜂就有点小豆豆
那你的面粉比我的还好，做出来的面包应该更好啊。你的面包是松软的吗？
Panettone面包组织是不拉丝的，没有嚼劲，吃起来和普通面包完全不一样，有一点吃蛋糕的感觉。
@@AllCookingStuff 对啊，应该面包很好吃的啊，可是吃了就像蛋糕一样的。 没有面包的味道， 我还是在做几次吧。我朋友在意大利寄给我吃过了,没有我这样做的
麵包雖然好吃，但是材料好不健康，原來做法是這樣複雜的，難怪要賣好高的價錢，真是虧有人想出這個複雜的做法。