Panettone Bread - 意大利果干面包 - 潘娜朵妮
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- Опубликовано: 4 окт 2024
- Italian candied fruit bread, also called Panettone, is a sweet bread containing a lot of candied fruit. It is a traditional Christmas delicacy from Milan, Italy.
I still remember that I just moved to a new house more than ten years ago, and the old Italian couple next door gave us a Panettone as Christmas present. After opening the package, I was attracted by the rich sweet fragrance. Under the dark brown shell, the inner texture is as soft as a chiffon cake. The unique flavor and charming aroma are still fresh in my memory many years later.
The traditional Panettone is made with natural ferment, and it takes several days to complete. Here I used the method of making poolish starter by two fermentations, which can be completed in 2 days. At the same time, the amount of sugar and butter has been adjusted to better meet the requirements of a healthy diet. The texture of this Panettone is light, soft, moist, sweet, and fruity, and every bite is endless aftertaste. Those who love gourmet food must not miss this exquisite bread🥰
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2个6x3“的蛋糕烤盘食谱 / 2 of 6x3” Cake Pan Ingredients:
🍞波兰酵头 Poolish Sponge :
高筋面粉 Bread Flour 168g
水 Water 168g
即溶酵母 Instant Yeast 0.65g/ 1/4tsp(1/4茶匙）
🍞主面团 Final Dough:
高筋面粉 Bread Flour 230g
即溶酵母 Instant Yeast 5.5g
盐 Salt 3.5g
细砂糖 Sugar 88g
全蛋液 Whole Eggs 100g(带壳每个大约56g/Each egg with shell is about 56g)
蛋黄 Egg Yolks 36g（2个蛋黄/Egg yolks)
无盐黄油 Unsalted Butter 100g（软化的/Softened)
🍞水果蜜饯 Candied Fruits Blend:
香草精 Vanilla Extract 5g/ 1 tsp
朗姆酒 Rum 22g
果汁 Juice 35g
杏仁片 Slivered Almonds 36g（或是切碎的，or Chopped)
水果蜜饯 Candied Fruits 228g
(我用了70g橙皮蜜饯，80g杏子蜜饯，60g红葡萄干，20g青葡萄干 ，你可以选用自己喜欢的水果蜜饯。I used 70g candied orange peel, 80g dried apricot, 60g red raisins, 20g green raisins，you can use any dried fruits you like.)
1个6x3“的蛋糕烤盘食谱 / 1 of 6x3” Cake Pan Ingredients:
🍞波兰酵头 Poolish Sponge :
高筋面粉Bread Flour 84g
水Water 84g
即溶酵母 Instant Yeast 0.35g/ 1/8tsp(1/8茶匙）
🍞主面团 Final Dough:
高筋面粉 Bread Flour 115g
即溶酵母 Instant Yeast 3g
盐 Salt 2g
细砂糖 Sugar 44g
全蛋液 Whole Eggs 50g(带壳每个大约56g/Each egg with shell about 56g)
蛋黄 Egg Yolks 18g（1个蛋黄/Egg yolk)
无盐黄油Unsalted Butter 50g（软化的/Softened)
🍞水果蜜饯 Candied Fruits Blend:
香草精 Vanilla Extract 2.5g/ 1/2 tsp
朗姆酒 Rum 11g
果汁 Juice 18g
杏仁片 Slivered Almonds 18g（或是切碎的，or Chopped)
水果蜜饯 Candied Fruits 114g
(我用了35g橙皮蜜饯，40g杏子蜜饯，30g红葡萄干，10g青葡萄干 ，你可以选用自己喜欢的水果蜜饯。I used 35g candied orange peel, 40g dried apricot, 30g red raisins, 10g green raisins，you can use any dried fruits you like.)
🍞Preheat the oven to 325F/160°C, and bake in the middle and low layers of the oven for 40-45 minutes until the center temperature of the bread reaches 190°F/88°C, or insert a bamboo stick into the bread without any dough on the stick.
💕Tipps：
1. Prepare your poolish sponge up to 8 - 16 hours in advance. Dissolve the instant yeast with warm water, then mix it with flour and leave it to ferment at room temperature for about 3-4 hours until you can see bubbles in the dough. When the sponge becomes bubbly and foamy , put it in the refrigerator immediately. You can keep the sponge for about 3 days in refrigerator.
2.Before using the poolish sponge, take it out of the refrigerator one hour in advance to warm up.
3. Use room temperature eggs.
4. Both primary fermentation and the proofing are at room temperature, the temperature is about 22°C. Put in a relatively confined space to prevent the dough surface from drying out. I put the dough in a microwave oven that has been powered off.
5. The primary fermentation takes about 2-2.5 hours until 1.5 to 2 times in dough size.
For the proofing , let the dough rise 1 inch above top of baking pan in centre. It will take about 3 to 3.5 hours.
6. Slow fermentation will make bread more flavourful, keeps it moist, and delays bread aging.
7. if you dont like alcohol or the bread is for children, then substitute with orange or apple juice for the dried fruits. You can also add a little rum to enhance the flavor, and the rum will evaporate at high temperatures.
8. Instead of rum, you can also use brandy or whisky.
#意大利果干面包 #潘娜朵妮 #Panettone #果干面包 #果脯面包
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这是我这个月里第二次做这个面包真的很香很好吃，谢谢老师的配方
謝謝分享這麼鬆軟好吃的聖誕麵包。尤其利用機器操作和使用家中一般的烤盤，減少了許多壓力。真好！
looks wonderful 😋
Beautiful. Good thing you made two. One for eating right away and the other for waiting the requisite 3 days for optimal flavour.
super foods，nice.
Thanks for sharing the great recipe, that's really good for Christmas.Beautiful video! 👍
Much appreciate your details orientation n whole heartiness working on this recipe! 💖❤️💕
Quiero decirles que hice su receta tal cual, me quedo super!! Gracias por compartir sus extraordinarias recetas 🤗 .lo único complicado fue.....esperar a probarlo 😅
No los colgaste ???
@@Sofiaranguren sí,yo los puse de cabeza
Exce work out of something that takes days to proof 👏🏻👏🏻👌❤️
Well done and thank you for the easier recipe 🙏🏻🙏🏻👌👏🏻❤️
I like to follow your procedure in making panettone. It's so simple and easy.
Finnish baking this yesterday ,and its so fragrant n yummy ,thank you for all the recipes , love them so much.💞
感谢分享
ps：为你重复利用保鲜膜的做法点个赞！🥰
很环保♻️
Nossa...essa foi a receita de panetone mais bem explicada que vi até agora! Parabéns por nos passar essa excelente receita. Muitas Gracias! 🤩👏🏼
Q rico, delicioso y tan suavecito, y lo hace ver muy facil de hacer, q de verdad dan ganas de meter las manos a la,obra, ja,ja gracias mil!!
I have seen so many recipes but i think you are the best. I really like this presentation without speaking, Thanks 🙏
🤝🤝 thank you🙏
thank you🙏
Hi there
....I'd like to thank you so very much ...I followed your recipe & made great panettone ....I'd say its typical motta...same aroma..texture...taste & I'm so excited/ happy with it ...I want RUclips the allow us to sent photos in our comments so I could show you my beautiful panettone 😍
Wonderful! I just created a facebook page for my channel, now you can share your works here, thanks😀
facebook.com/All-Cooking-Stuff-101917561878201/
@@AllCookingStuff awesome ❤ sent you photos of my panettone following your recipe ❤❤❤😘😘😘
Maravilhoso,deve ficar uma delícia 😋.
Adorei essa receita,obrigada por compartilhar.
Excelente. Parabéns.
Se ven super deliciosos, gracias💪
Это вкусно... очень...Огромное спасибо за рецепт!!!🤩🤩🤩It's delicious... very... Thank you so much for the recipe!!!🤩🤩🤩
I enjoyed watching your video!!
It looks delicious 😋❤️
Hola gracias x compartir 🙋♀️Costa Rica América Central Ana Lucia 👍🏻
Thank you for sharing this recipe. It’s less complicated than the one I’m using. I’ll try to make this and hope it’ll turn out well. I enjoy watching all your videos. Can you please share a pandoro recipe?
very good recipe, I have successfully completed, thank you very much for your sharing.
👍👍
Harika olmuş ellerinize sağlık 👍👍👍👌👌👌👌👌🧿🧿🧿🧿🧿🧿🌷🌷afiyet olsun
…很多这个面包的做法，你做的方法最到位，成品也最漂亮，谢谢分享，👍！
谢谢支持哦🥰
超棒的分享。感谢！
感动到相见恨晚😄一定试试看。
谢谢支持🙏
看了就好好吃😋好讚好美的麵包👍💕
谢谢🙏
جميله جدا تسلم ايدك ياحبيبتي بالتوفيق والنجاح 👍👍👍👏👏👏👌🤝💐
Muchas gracias desde Lima Perú ❤️
Brava ..... molto brava 😄👍🏽👍🏽👍🏽
Hi Shirley. I appreciated what you are sharing. I made it and success in the first time. However, after day 2 the bread started little dried. I am not sure can add more unsalted butter around 50g to keep this bread not dried. Thanks again.
感谢分享👍……好喜欢这款蛋糕
感谢分享太爱了❤
Que deliciosa receta❤
好棒的分享 期待会有史多伦面包的recipe 😄
谢谢你的建议👍👍
This is amazing. ❤😊
Hi Sherry, 感謝你的食譜，今天我成功的完成它。去年還是麵包新手只是在觀望中。雖然你剛剛上新版的panettone 食譜，但是我覺得這個比較容易點，而且不需要買道具和倒掛，成品還沒有吃，不過我已經迫不及待要告訴妳了。😃
👍👍，去年的配方容易些，不容易失败。等有经验了就可以试试难度大一些的配方。
I love this bread🌹
Really Super yummy I will try same way
Excellent, bravo !!!
Thanks 😊
Ola muito obrigada por me responder gostei muito de conhecer seu trabalho.
Um bom natal pra vc.
Um bom natal pra vc.😀
請问如果放在比较小的panettone 纸模。大概六个烤的时间会一样吗。。
Thanks for the recipe
a melhor receita ❤
Verry Verry Good .
一次成功!謝謝!
Wow this is nice friend.
Дуже гарний пенеттоні. Дуже хочу його спекти. Чи получиться заміс руками? Тісто дуже красиве, тримається в кучці не розпливається. Щиро дякую за ваш труд. Всім гарного дня.
多謝食譜，成功做到美味的panettone
👍👍
Love it ♥️
超棒的食谱 好松软的面包✌✌✌
I love it😋😋👍
Thank you 😋
祝聖誕快樂🎅🤶身體健康🎅💝💌💋💃🤩😘😍拍多啲好片畀你睇🤗😘😋
谢谢🙏，新年快乐！
Здорово! Спасибо.
Thanks for the recipe. It is something I always want to bake.
I thought the bread needs to hang upside down after it is out of the oven.
Yes, you can hang upside down to cool. But this recipe does not use naturally cultivated yeast, so there is not much difference between hanging upside down and not hanging upside down. Some time later I will share another recipe which need to hang upside down.
@@AllCookingStuff
Thank you.
老师好，我照着食谱做了可是颜色不像老师的成品这么均匀。
我的panettone只有顶部和底部拥有很漂亮的棕色，中间的部分则是浅浅的颜色而已。
虽然里面是熟了。
1. 烤盘四周铺的油纸厚吗？如果比较厚，可能会影响热传导
2. 烤箱要提前预热，这样烤箱内部的温度更均匀
3.烘烤时间可以适当加长一些
Thanks for sharing. I would like to understand better the preparation of the poolish sponge. Video mentions that the poolish sponge be put in the fridge to slowly ferment (video shows up to 16 hours in fridge). Tip #1 states that the poolish sponge can be kept in the fridge for 3 days. Does this mean that the poolish sponge can slowly ferment in the fridge for more than 16 hours?
Yes it does, but it depends the amount of yeast you addd and the temperature of your refrigerator. Make sure the poolish sponge has not too much sour smell or alcohol smell before use.
@@AllCookingStuff Thank you for sharing.
Красавец!!! После выпечки его нужно подвесить на шпажках, оно вытягивается и становится совершенно воздушным при остывании.
В этом рецепте используются не живые дрожжи, поэтому, подвешивать не нужно.
Awesome job 👌👍🇲🇨
Also the perfect result P-tone 😋😋
看起來特別好的食譜，感覺終於可以去嘗試做這款一直想試而沒有試過的小潘了。謝謝分享。另外請問食譜裡的份量是剛好做了兩個六寸圓模的嗎？再次感謝。
Perfeito! 😋😋😋😋😋
Спасибо большое.Смотрела тысячу раз.очень нравится Ваша выпечка.Удачи Вам
Спасибо
Why is it I keep kneading but the dough is still sticky and does not come together in a ball
Maybe you didn’t knead the dough enough. In the beginning, the dough is very wet and soft. So when you knead more, it will slowly start turning into a ball. For my dough, I kneaded the dough with lower speed and medium speed for around 15 mins in total
很喜欢你做的面包👍,要试做了😍
Great channel!! Thanks for sharing!! Recently discovered it 😉😉
Welcome!
谢分享，good recipe，因为没有设备，一直不敢试，今天鼓起勇气，终于做成了。
how i wish i can make it, same as you did! 🤗❤
You can do it!😊
Ola
Boa noite
Ficou lindo e acredito muito saborosa.Sou brasileira poderia por traduçao para o portugues???
Acabei de adicionar tradução em português
Bravo👏👏👏
Hi, this looks great. Instead of 2 panettone, can you use a 1kg paper case or tin mould to obtain 1 bread. Thank you
Yes you can! My recipe for 2 panettone is 1.2kg dough. Maybe you need a little bit adjust the size of the dough for your mold.
Thank you for responding. Happy New Year
Super
Здравствуйте.Рецепт прекрасен.Респект мастеру.На закваске у вас есть рецепт панеттоне?
最后十五分钟我盖了锡纸，面包完全塌陷了，但是出炉冷却后，味道超级棒!
除非你盖锡纸压了面包，面包塌陷的原因可能是发酵过度或者面筋不好。
搅打面团的时候要观察和检测面团的状态，注意不要打过了。酵母最好用耐糖酵母，发酵和醒发都不能发过头。
@@AllCookingStuff 谢谢你的回复，可能我这里天气热不需要发酵三个小时，下次不盖锡纸试试看，你的配方做出来的面包实在太好 吃了，再次感谢你！
发面的时候，依面团的状态为准。时间只能作为参考。发面的时间会受面团的温度和发酵环境温度不同而不同。夏天会明显缩短发酵时间。
老师好 圣诞节快到了，今天看到你的视频觉得好棒👍🏻，如果想要做一个8寸蛋糕模的分量是多少呢？
你可以用两个6寸的食谱来做，面团放进烤盒中，占大约烤盒的一半。 如果有剩余的面团可以用其它小一点的烤盒来装。
烘烤温度一样，时间会不样，烤好的面包内部温度大约93左右即可出炉。
@@AllCookingStuff 谢谢老师
老師，我想問為何很多視頻最後放涼要倒扣，為何老師的卻不用倒扣？
我打算12月份要試作，老師的成品看起來很好吃且分量夠，很喜歡！ 謝謝！
这款面包使用的的是普通即溶酵母，不是那种需要培养好几天的天然老酵母。所以烤出的面包气孔很稳定，不倒扣好像没有什么影响。如果倒扣冷却，也许面包内部的气孔会更大些。
Thanks for the recipe - looking forward to making this tomorrow! How long do you think this bread can stay fresh for, please? 🤩
It is ok at 4 day when seal in bag. This bread has less sugar and butter, so don’t store too long
Hi, thanks for sharing. Want to know whether or not we need to hang the finished bread upside down after baking? Just like other panettone recipe.
this bread use regular instant yeast, so the bread texture is stable, so don't need to hang upside down.
这个面包在意大利这边圣诞节的时候很多超市都有卖，但是感觉都太甜了，下次我试一试您的配方，请问如果没有厨师机手揉这款面包可以吗
可以手揉，但最好有一个塑料刮板辅助，同时控制好面温。这款面包的配方减少了黄油和糖，面包本身不怎么甜，主要靠果脯和葡萄干提供甜味
@@AllCookingStuff 好的，谢谢
It looks yummy and great 😍 👍 thank you for sharing ✨
Thanks for watching
@@AllCookingStuff your welcome 🌸
Спасибо.уж очень віглядит красиво и вкусно,что я подписалась на Ваш канал
Спасибо.
excellent
Thanks!
Your recipe looks so good I have to try. How big should the paper cups be if I want to make 4 instead of 2?
I use 580g dough for my 6 inch pan. I am not sure which paper cup should you use, maybe 4 inch cup should be ok?
还有一个问题。看见其他老师脱模后都要倒着放，咱们用6寸蛋糕模不用倒着冷却吗？我看见您冷却5分钟后直接脱模开切了。
不用倒扣。面包需要完全冷却后才能切，大约需要2-3小时冷却。
Las letras impide ver la elaboración. Pero me gusta
Solo actualice la traducción al español, tal vez ahora sea mejor
sou do Brasil,.nao entedi a receita, qtovai de fermento para esponja, depois vai mais fermento a.receita pedi 1 mas ............2 massa maso video nao mostra enfimpkde.ser
Thankyou
如果做4吋，份量是多少？
همش عالی بود💖مخصوصاویدئو
Thank you so much for sharing your great Panettone, can you tell me why need to keep bubble in the dough be fore the final proof ?
This bread is different from Japanese style bread. European style bread generally has lot of air bubbles and the texture looks like old Swiss cheese.
Thanks for sharing. I noticed there is no need to invert the pan to cool?
This recipe don’t need
Thanks for the recipe 😍❤️ ... I did everything u did step by step , but mine became like a cake idk why 🙁 can u help me with that and say what i did wrong 🥺 pls
Do you mean your break's texture like cake? Dose it rise after baking?
@@AllCookingStuff if the flour protein is low ... This will happen ? Because it didnt rise but when I cutted , the texture was exactly like a cake 😕
This bread must use bread flour, it need good gluten to form the bread texture.
@@AllCookingStuff Hi. I used bread flour. But my country's flours are low in protein and are weak. For the same bread, it looked like a brittle texture cake. Thank you for your guidance.
老師請問這個配方我如果是用紙模的話也不需要倒掛嗎？
可挂可不挂，不挂顶部也不会有明显的塌陷。
@@AllCookingStuff 謝謝老師，今天我做了這個配方成功了！很開心🥳 繼續嘗試advanced version 😄😄
老師我用了這個配方加了advanced 那個食譜的topping, 但烤出來之後我的糖粉沒有白白的，顏色都已經變金黃色，是因爲我用的糖粉不對嗎？謝謝
用icing sugar 就可以了， 是不是烤的时候面包距离烤箱顶部太近了。如果你的烤盘是放在烤箱中下层来烤的，下次可以把烤盒移到底层试一试。
烘烤时间可以根据自己的烤箱微调一下，面包出炉时中心温度约93°Ｃ左右就可以了。
@@AllCookingStuff 好的老師，我明天還會再烤ㄧ次我放最下層試試，我以爲是因爲我沒有用防潮的icing sugar? 但不知道用來烤的icing sugar 是否有區別？
Good
thanks🙂
Muito bom o seu mas não consegui entender seja mais claro nas receita do panetone fiquei triste
去年照着你的配方做了很成功，今年准备多做几个送给朋友。如果手边没有rum酒，可以用葡萄酒泡葡萄干吗？另外很喜欢你的那个搅拌yeast的工具，请问是叫什么？在哪里可以买到？
谢谢支持🙏，那个工具叫danish dough whisk，amazon可以买到。你可以用白葡萄酒，红葡萄酒可能会让面团染色。或者只用橙汁，出来的味道也非常好
@@AllCookingStuff 谢谢回复，非常感谢！祝你及家人圣诞快乐，新年平安！
圣诞节快乐
If don’t have mixer, can use hand to mix?
在costco 看到有卖的 回来还真搜到了 看过以后觉得 要不还是直接买着吃吧 好复杂
Costco的意大利果干面包我以前也买来吃过。但这款面包比Costco的要好吃得多。
好的意大利果干面包制作过程都很繁琐、讲究，所以售价也很高，只有在专门卖意大利食品的商店才买得到。
請問我沒有2個6寸的，可以放在一個8寸的烤盤嗎？
我的面团太黏了；只发酵一次都发了大半天，另外感觉干果的量可以多些。总之，我做得挺失败的
面团很粘的原因大概是：1。面粉吸水性不好，下次换一下其它品牌的面粉，用含13%以上蛋白质含量的面粉。
2。面团搅打不够，面团也会很粘。
3。面团搅打过了，面筋断了时，面团也会很粘。
发酵时间的长短跟酵母还有面团的基础温度和发酵环境温度都有关，面筋断了也有影响。 如果你用的酵母有分耐高糖酵母和低糖酵母，这里需要用耐高糖酵母。
基础发酵温度可以调整到26°Ｃ，最后发酵温度约28-30°C。 如果没有发酵箱，可以在烤箱里放一杯热水，把烤箱里的灯打开10-15分钟后关上，这些方法可以提高温度，让面团发酵快一些。
干果可以适当的增加少些，放太多会影响面团膨胀。
@@AllCookingStuff 老師請問若是太黏是可以用高粉的嗎
最后整形明明超级粘手啊！
你的面团温度是不是太高，或是面筋没打够？
面团搅打过度，也会粘手
Do you use oil in your hands to manage the final dough? Mine keeps sticking to my fingers
I didn't use oil when handling dough. The dough may be sticky before fermentation. But after fermentation, it should turn to non-sticking. If your dough is sticking, you can apply oil on hands.