One-Day Panettone Recipe一天~潘尼朵妮食谱|意大利果干圣诞面包|松软拉丝|Italian Dried Fruits Christmas Bread|Soft Fluffy
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- Опубликовано: 1 дек 2022
- ♦培育天然酵/酸种Cultivate Sourdough Starter/Levain: • Cultivate Sourdough St...
♦潘尼朵妮杯子摸购买链接Panettone Mould Shopee Links: shopee.com.my/product/3079423...
♦香橙果干面包,咕咕霍夫法式圣诞面包食谱Kugelhopf French Christmas Bread Recipe: • 香橙果干面包,咕咕霍夫法式圣诞面包|拉丝|K...
♦圣诞食谱Christmas Recipe Playlist: • CHRISTMAS DESSERT 圣诞甜品
♦面包食谱Bread Recipe Playlist: • Bread, Pizza, Burger
♦Facebook Page: / iwen777
♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
圣诞季节来了，一起来挑战潘尼朵妮，意大利果干圣诞面包。传统意大利潘尼朵妮食谱用了超高筋的潘尼朵妮面粉-15%蛋白质含量（Panettone Flour Super High Protein Flour-15% Protein Content），需用至少3天时间来制作面团本身，还需要另外前几天培育野酵硬种（Pasta Madre），材料难找且制作过程繁杂。
因此，这次特地找了较方便买的高筋面粉-13%蛋白质含量 (High Protein Flour-13% Protein Content), 用了上期培育的天然酵母/酸种，而且只需要“1天”即可制作面团并烘焙好潘尼朵妮面包。揉面和烤到位，面包膨发开展高高，像花朵绽放一样。烤好趁热立刻倒扣防止回缩，帮助面包定型在最高点。切开来，里面大小气孔结构，满满果干鲜橙味，撕开来，面包拉丝像羽毛一样，蓬松柔软麦香酸甜，满满圣诞气氛。
=这食谱需要注意厨师机搅拌面团时间和速度；搅拌不够: 面筋不足烤不发；搅拌过度: 面筋断裂塌陷。因此要拿捏到位，影片给予的搅拌时间和速度仅供参考，需按照自家厨师机力度和面团延展度来测试是否揉面到位。
收藏方式：烤好倒扣8小时后立刻吃最佳。收密封塑料袋，室温不接触空气水份可收3-5天。要保存更长，冰库冷冻，吃前解冻即可。
Christmas Season is here, let’s challenge to make Panettone, Italian Christmas Bread with Dried Fruits. Traditional Italian Panettone recipe uses Super High Protein Panettone Flour-15% Protein Content, takes at least 3 days to make dough alone, and also needs additional days ahead to cultivate Pasta Madre. The materials are difficult to find with lengthy complicated production process.
Therefore, this time, specially use more commonly found High Protein Bread Flour-13% protein content, used sourdough starter/natural yeast that I cultivated in previous video, only takes "1 day" make dough and bake Panettone. If kneading and baking till just right, Panettone rises high, like blooming flower. After baked, turn upside down immediately while hot to prevent shrinkage, help bread to set at the highest point. Cut open, large and small crumbs internal structure, full of dried fruit and fresh orange flavor, tear apart, bread stringpull like feathers, fluffy and soft, fragrant wheat, sweet tangy flavors, full of Christmas atmosphere.
= This recipe pay attention to the time and speed of dough mixer; Undermixed: gluten not strong enough won’t rise; Overmixed: gluten torn collapse after baked. Therefore, necessary to be just right, mixing time and speed given in the video are for reference only. Must test according to your own mixer’s force and dough strength stretchability.
Storage Method: Best eaten straight after hanging upside down for 8hours. Put in airtight ziplock bag at room temperature for 3-5days without contact with air or moisture. For longer storage, freeze in freezer, thaw before eating.
♦Ingredients 食材 (Panettone Mould 潘尼朵妮杯子模=Bottom底: 12.5cm, Height高: 8cm)
=Dough面团 =
52g Sourdough Starter 天然酵母/酸种 (Video影片： • Cultivate Sourdough St... )
42g Water 水
42g Orange Juice 橙汁 (Freshly Squeezed鲜榨)
4.5g Instant Dry Yeast速溶酵母
84g High Protein Flour/Bread Flour高筋面粉/面包粉 (13% Protein Content 蛋白质含量)
55g Egg Yolks 蛋黄
84g High Protein Flour/Bread Flour高筋面粉/面包粉 (13% Protein Content 蛋白质含量)
45g Caster Sugar 细砂糖
4g Salt盐
2g Vanilla Extract 香草精
60g Unsalted Butter 无盐牛油 (Soften, add in 4parts软化, 分4次加入)
30g Dried Cranberries蔓越莓干 (Soaked drained浸泡滤干)
30g Raisin 葡萄干 (Soaked drained浸泡滤干)
42g Candied Orange Peel 糖柑橘皮
=Decoration布置=
30-40g Pearl Sugar珍珠糖
Small cubes of Unsalted Butter 一小块无盐牛油
1 Whole Eggwash 全蛋液
(Top Bottom Heat, No Fan Force, Bottom Rack)
(Preheated Oven 175C: 45minutes) (Spray Steam for first 15min, cover with foil after browning enough)
(上下火，不开旋风，低层烤)
(预热烤箱175C: 45分钟 (前15分钟喷水雾，上色足够盖铝箔纸)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Aaron Kenny
Title: Christmas Village
#潘尼朵妮 #一天潘尼朵妮 #圣诞面包 #意大利面包 #果干面包 #松软拉丝
#Panettone #One-DayPanettone # #SoftFluffy #Stringpull 
Хобби
♦培育天然酵/酸种Cultivate Sourdough Starter/Levain: ruclips.net/video/iFDgC1bC8XE/видео.html
♦潘尼朵妮杯子摸购买链接Panettone Mould Shopee Links: shopee.com.my/product/307942326/13620257936?smtt=0.119383043-1670116979.9
=这食谱需要注意厨师机搅拌面团时间和速度；搅拌不够: 面筋不足烤不发；搅拌过度: 面筋断裂塌陷。因此要拿捏到位，影片给予的搅拌时间和速度仅供参考，需按照自家厨师机力度和面团延展度来测试是否揉面到位。
=收藏方式：烤好倒扣8小时后立刻吃最佳。收密封塑料袋，室温不接触空气水份可收3-5天。要保存更长，冰库冷冻，吃前解冻即可。
=This recipe pay attention to the time and speed of dough mixer; Undermixed: gluten not strong enough won’t rise; Overmixed: gluten torn collapse after baked. Therefore, necessary to be just right, mixing time and speed given in the video are for reference only. Must test according to your own mixer’s force and dough strength stretchability.
=Storage Method: Best eaten straight after hanging upside down for 8hours. Put in airtight ziplock bag at room temperature for 3-5days without contact with air or moisture. For longer storage, freeze in freezer, thaw before eating.
做了兩個，成功！謝謝老師
Спасибо ! Булочки очень нежные! попробую их приготовить! 👍👍👍 Thank you ! The buns are very soft! I'll try to make them!👍👍
Thanks so much, really soft ya, hope you can try
成品做的非常好！多才多艺，令人敬佩！在此向 您 恭祝2022年聖誔節快乐，I wish you a Marry Christmas & a happy new-year 願2023年新的一年的來臨帶给您更多的成功，祝阖家平安健康幸福快乐🌹🌹🌹from 🇺🇸.
哇谢谢你呀，远从美国来的祝福，也祝福你merry Christmas and Happy New year, hope you can try this recipe
圣诞的跫音近了，谢谢老师分享这款诱人的“潘尼朵妮意大利果干圣诞面包”
👍
不客气，希望你尝试做哦
Wonderful technique ❤
请问老师能分享如何做黄梨饼吗？
May I know when do I divide the dough if I am making several of this at one time
Divide before making 2nd stretch and fold
老師：想許願學雪茄造型甜點，謝謝！
Hi Wendy, may i know if i can replace the orange juice with alcohol rum to soak the dried fruits..
Hi Teacher
May I know if only use sourdough starter without commercial yeast
How much should I use ?
Wendy thanks for sharing such a great and attractive panettone👍👍👍,just would like to ask if dont have levain, can just use instant yeast for this rcp, if can ,whats the adjustment of the ingredients,thanks❤❤❤
Oh the flavor and flufiness of the bread won't be the same without levain, this is what make the bread special.haha. hope you can try to cultivate Sourdough Starter, only use flour and water to make, here is my video to cultivate Sourdough Starter: ruclips.net/video/iFDgC1bC8XE/видео.html
老师，我做了两分，跟着你的每一个细节，成功出炉，很松软，已经发在你的Facebook 户口🙂
想請問老师可否skip唔用sourdough starter, 只用instant yeast 來做呢？相信texture 一定有分別😂……
老师您好，请问超高筋面粉15％的是不是只能用来做panettone 而已，其它的面包，餐包和土司都不适合用呢？谢谢🙏
請問不要添加商業酵母可以嗎？天然酵母的份量應該是多少？
可以尝试椰汁西米糕 kuih tako不仅外形好看味道更不用说
谢谢建议
请问Pearl Sugar珍珠糖 在哪里买？ 一定要放吗？
真的很美
好想吃😊
哈哈，谢谢你，赶快尝试做哦
@@iwen777 刚已上虾皮寻找Panettone’s 紙模了🤣 是不是很快🤣
May I know what brand of high protein flour you used that contains 13% protein pls?
I use Prima High Protein flour 13%
@@iwen777 thank you.
Hi Teacher
Can u do a video clip with only using sourdough starter for Panettone
Looking forward for solely using sourdough starter 😍😍😍
Thank you
Your right hand 3rd and 4th finger are stick together?
Please advise what the brand/modle of baking tabletop oven you used? Thank you.
I'm using Oven: Electrolux 72L Built in Oven: s.lazada.com.my/s.TrZm6?cc
请问我的摸具是高10cm 底部是15cm,食谱要如何计算？
谢谢老师的recipe ~请问老师方便分享panettone cup 的shopee link 吗？想买品质比较好不容易破的。谢谢🙏🏻
好的，我从这里买的，shopee.com.my/product/307942326/13620257936?smtt=0.119383043-1670116979.9
請問可否全部用速發酵母，不用酸種來做？如果可以的話，請問用多少速發酵母 ？謝謝！
风味和柔软度会不同哦，酸种是使这面包特别的地方。可以尝试培育哦，只需要用面粉和水即可，请看video to cultivate Sourdough Starter: ruclips.net/video/iFDgC1bC8XE/видео.html
Hi sister... Thank you so much for the great recipes.. I love your channel so much. I learnt much from your channel.
Could you please make the recipe of bluder cake. Thank you. Regards from Indonesia😍😘
Welcome, thanks for your great support and trust for my channel, hope you can try this recipe.
Bluder cake?
hi，can i ask wat size is the mould and how much dough to put in?
I have written the mould size and shopee links in my video and also description box and pin comment, pls check it out.
这款超浪费时间和体力的，几分钟就吃完了，我还是欣赏足矣😂
哈哈哈，可是多数是厨师机在出力做。哈哈，其他的不用力，有空可以挑战，自己做了有满足感
ρгό𝔪σŞｍ