潘娜朵尼 Panettone / 意大利聖誕果乾麵包 ｜聖誕麵包｜新手容易操做｜

📎食譜 Recipe📎
材料配方Ingredients: (可製作4杯潘娜朵尼 / Can make 4 Panettone bread)
(哈雷紙杯 134x95mm/ Panettone baking cup 134x95mm)
麵團Dough：(每杯352克的麵團 / 352g of dough for each baking cup )
高筋麵粉 500克 / Bread flour 500g
細砂糖 80克 / Sugar 80g
鹽巴 10克 / Salt 10g
鷄蛋 50克 / Egg 50g
蛋黃 100克 / Egg yolks 100g
鮮奶 250克 / Milk 250g
即溶酵母 7克 / Yeast 7g
無鹽奶油 200克 / Unsalted butter 200g
*果乾 250克 （蔓越莓果乾，葡萄果乾，橙皮蜜餞）/ Dried fruits 250g (cranberries, raisins, orange candied)
*這配方我使用的是溫水浸泡果乾10-15分鐘，讓果乾變軟，然後瀝乾水分。
For this recipe, I use warm water to soak the dried fruit for 10-15 minutes to soften the dried fruit, then drain the water.
製作步驟Instructions:
1. 將高筋麵粉，細砂糖，鹽巴，鷄蛋，蛋黃和鮮奶放入攪拌器里稍微混合，然後放入酵母以低速攪拌3-5分鐘，然後轉中速7-9分鐘攪拌直到麵團光滑。將冰涼的奶油分兩次加入，以低速攪拌2-3分鐘，然後再加入剩餘的奶油，繼續低速攪拌5分鐘，然後轉中速攪拌6-8分鐘，打至麵團拉出薄膜, 之後加入果乾以低速攪拌混匀。取出麵團并將麵團往下方摺叠的手法，形成一個光滑的圓球。將麵團放入保鮮盒里蓋上，之後放到室温28攝氏度的地方發酵60分鐘或發酵到兩倍大。
Place bread flour, sugar, salt, egg, egg yolks and milk in the mixing bowl and mix well, then add in yeast and stir at low speed for 3-5 minutes, then turn to medium speed and mix for 7-9 minutes until the dough is smooth. Add in unsalted butter in two times, mix at low speed for 2-3 minutes then add in the remaining unsalted butter and continue stirring at low speed for 5 minutes, then turn to medium speed for 6-8 minutes until the dough form a thin film. Add in dried fruits and mix well at low speed. Take the dough and fold it around and underneath itself shaping a smooth ball. Place the dough in a container and cover it with the lid. Let it ferment for 60 minutes at 28°C room temperature, or until doubled in size.
2. 一次發酵后, 取出麵團，分割成4等份。取出一份麵團排氣，往下方摺叠的手法收緊滾圓。如果麵團有点黏手，可以稍微撒一点手粉，之後再来把它分割滾圓。重複排氣滾圓剩餘的麵團，之後用乾净的布蓋上，静置15分鐘。
When the first fermentation is done, divide the dough into 4 equal parts (by weight). Take one pieces of dough, squeeze out the bubbles by tapping and folding it over itself. Using both hands, mold the dough into a ball. If the dough is a bit sticky, you can sprinkle a little bread flour on the dough. Repeat with rest of the dough. Cover with a clean kitchen towel and let it rest for 15 minutes.
3. 静置15分鐘后, 取出麵團，排氣，往下方摺叠的手法收緊滾圓，之後放入哈雷紙杯。重複其餘的麵團。用乾净的布蓋上麵團，然後放到室温於32-35攝氏度左右，發酵60-120分鐘或發酵到八到九分滿。
After 15 minutes, take one portion of dough, squeeze out the bubbles by tapping and folding it over itself. Using both hands, mold the dough into a ball, then put the dough into the panettone baking cup. Repeat with the rest of the dough. Cover the dough with a clean kitchen towel and let it proof for second time for about 60-120 minutes at 32-35°C room temperature or until 1.5 to 2 times in dough size.
4. 二次發酵后，用剪刀將頂部剪開十字形，然後在麵包的中間放上一小塊奶油。
After second fermentation is done, use a scissor to cut the surface of the dough in a cross shape, then put a small piece of butter in the middle of the bread.
5. 烤箱預熱170攝氏度，烘烤20分鐘, 然後降溫至150攝氏度，再度烘烤10-12分鐘（每一台的烤箱不同，請大家自己斟酌烤箱温度与时间)。从烤箱中取出，將麵包轉移到涼架上晾涼。放涼後，就可以享用麵包啦！
Preheat the oven to 170°C, bake for 20 minutes then lower to 150°C and bake for another 10-12 minutes (Everyone's oven is different, you may adjust the temperature and baking time). Remove the bread from the oven and transfer to a cooling rack and let it cool completely. After the bread completely cool down, then it’s ready to serve!
**影片的結尾有詳細的技術總結。
For technical summary is at the end of the video.
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我不是老师，单纯因为喜欢烘焙，所以开始自学烘焙！純粹分享我个人的小小烘焙制作, 欢迎大家一起交流。如果你喜歡我的影片請別忘了【訂閱 & 按讚）。
I'm not a baking teacher, just because I love and enjoy baking, so I started to learn baking myself. Purely sharing my personal little baking production, welcome everyone to communicate. Let's learn and grow together. If you like my video, don’t forget to like, share and subscribe to my channel.
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[@FlournFlowBake]

大家好，今天和大家分享這款意大利聖誕果敢麵包。聖誕節快到了，當然少不了這款傳統 Panettone Bread。這麵包采用了大量的鷄蛋和奶油融入麵團和豐富的果乾混匀。烤好的麵包散發濃鬱的果乾香甜和奶油的香氣。麵包組織柔軟輕盈可口加上香甜四溢的果乾，每一口都是幸福。喜欢的朋友们赶快试试看制作吧！如果喜欢我的影片，别忘了按赞与订阅。谢谢！

[@engy1009]

請問可以使用無水奶油嗎?

[@FlournFlowBake]

@@engy1009 你好，建议使用奶油哟。