♦培育天然酵/酸种Cultivate Sourdough Starter/Levain: https://youtu.be/iFDgC1bC8XE
♦潘尼朵妮杯子摸购买链接Panettone Mould Shopee Links: https://shopee.com.my/product/307942326/13620257936?smtt=0.119383043-1670116979.9
♦香橙果干面包,咕咕霍夫法式圣诞面包食谱Kugelhopf French Christmas Bread Recipe: https://youtu.be/ZEXLsvM8I0U
♦圣诞食谱Christmas Recipe Playlist: https://youtube.com/playlist?list=PL-z50Pxpx9Q1IC2VHc-BWTa4CWypcaRDf
♦面包食谱Bread Recipe Playlist: https://www.youtube.com/playlist?list=PL-z50Pxpx9Q3R9ihbjPFK1E6INlLb65ya
♦Facebook Page: https://www.facebook.com/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：https://youtu.be/iFDgC1bC8XE)
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
♦潘尼朵妮杯子摸购买链接Panettone Mould Shopee Links: https://shopee.com.my/product/307942326/13620257936?smtt=0.119383043-1670116979.9
♦香橙果干面包,咕咕霍夫法式圣诞面包食谱Kugelhopf French Christmas Bread Recipe: https://youtu.be/ZEXLsvM8I0U
♦圣诞食谱Christmas Recipe Playlist: https://youtube.com/playlist?list=PL-z50Pxpx9Q1IC2VHc-BWTa4CWypcaRDf
♦面包食谱Bread Recipe Playlist: https://www.youtube.com/playlist?list=PL-z50Pxpx9Q3R9ihbjPFK1E6INlLb65ya
♦Facebook Page: https://www.facebook.com/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：https://youtu.be/iFDgC1bC8XE)
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
