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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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