Panettone . 意大利聖誕麵包

                                                       Panettone . 意大利聖誕麵包

I make Panettone every year before Christmas, it's almost a habit to me. Before I knew how to make it, I got many panettone from the hampers people sent me as a Christmas gift.

I like very much the Panettone gives me the nice feeling of the Christmassy and like to share the best of it with my beloved family members, relatives and friends. My Coffee and Chocolate flavored Panettone are all ready, and Santa Claus is on his way to town....HOHOHO

每年聖誕節前，我都會特意烤焗Panettone 這種意大利聖誕麵包，這幾乎已成了習慣。在我未懂得造出最合口味的 Panettone 之前，我一向吃的是朋友聖誕禮品包內各式出名品牌 Panettone.

好喜歡Panettone帶給我一種很特別聖誕氛圍，現在更喜歡和我親愛的家人和親友分享自己親手造的天然酵母聖誕麵包。我的咖啡口味和巧克力口味 Panettone準備好了，相信聖誕老人也忙着上路了..... HOHOHO

                       The thickness of the first dough before bulk rise

                        The dough can be dragged, folded and shaped
                 (Thanks my helper for dragging up the dough for this photo)

Panettone

For 8" round paper mold

Ingredients:

First dough:

Bread Flour 220 g

Cake Flour 30g

Water 75g

Natural Yeast 70g (Or Instant Yeast 2g)

Sugar 70g

Egg yolk 4 pc

Butter 80g

Final dough:

All of the first dough 

Bread Flour 125g

Natural Yeast 125g (Or Instant Yeast  2g)

Sugar 60g

Egg Yolk 3 pc

Whole egg 1 pc

Butter 35g

Salt 5g

Maltose 10g

Dried Fruits and Peels 250g

Cointreau Orange Liqueur 6 Tbsp

Coffee Wine 2 Tbsp

Long bamboo skewer  2 pc

Method:

1. Soak dried fruits and peels in wine for a night or two

2. Prepare the first dough: Mix the dry ingredients with natural yeast, add in water, mix well using a stand mixer or hand mixer, then add eggs one by one and mix well, and then add in soften butter and mix for about 10 minutes. Put the dough into a greased big container and let rise till triple in size, about 12 hours

3. Prepare the final dough: Mix dry ingredients with natural yeast, then add in egg and egg yolks, mix well; then add in  first dough, mix well; and then add soften butter in and mix well again, add maltose in together with the soaked dried fruits and peels, mix well. Fold and shape the dough into a ball, let relax for 15 minutes, and fold and shape it again

4. Insert the two bamboo skewers into the bottom of the paper mold, put the final dough into it and let it rise till reaching the top rim of the mold

5. Preheat oven at 180 ° C.  Put the mold with dough in the oven and bake for 10 minutes, then lower to 160 ° C, bake for approx 40-50 minutes or till golden brown; and then adjust to 180 ° C and bake it to your desired color

6. Remove Panettone from the oven when done and turn it upside down and hang overnight or at least 6 hours to retain a good shape

Cooking Tips:

1. Before preparing the first dough, I fed the natural yeast twice to make sure it's active and strong enough

2. Panettone dough is wet, you may dust in a little bread flour when shaping

3. This recipe is good for making Classic Panettone, Coffee Flavored or Chocolate flavored Panettone; just skip coffee and cocoa powder when making Classic Panettone

意大利聖誕麵包(Panettone)

8" 圓形紙模

材料:

首麵團:

高筋粉 220 g

低筋粉 30g

水 75g

天酵 70g （如用速酵，可用 2g）

糖 70g

蛋黃 4 隻

牛油 80g

終麵團:

首麵團，已發好，全部

高筋粉 125g

天酵 125g （用速酵，可用2g)

咖啡粉/巧克力粉 10g (原味，可免)

糖 60g

蛋黃 3 個

全蛋 1 個

牛油 35g

盬 5g

麥芽糖 10g

各式乾果粒，乾果皮粒 250g

橙酒 6 Tbsp 

咖啡酒 2 Tbsp

長竹簽 2 支

做法:

1. 乾果粒及果皮粒灑上橙酒及咖啡酒浸一晚

2. 先做首麵團: 把乾料拌勻加入天酵，水，糖中速拌勻，逐隻加入蛋拌勻，再加入牛油拌勻，拌打約10分鐘。放入已抹油大盆發酵至三倍大，約12 小時

3. 待首麵團發好, 造終麵團: 把高筋粉加入天酵、糖、鹽、咖啡粉/巧克力粉、蛋和蛋黃中速拌勻，加入首麵團拌勻，加入牛油拌勻，再加入麥芽糖和浸好的乾果，拌勻。用手摺叠麵團成圓形, 鬆弛15分鐘，再摺疊多一次

4. 竹簽橫插入紙模底部內，把終麵團放上，待發酵至滿，約8 - 12 小時

5. 預熱焗爐180°C, 把紙模連麵團放入中底盆，先焗10分鐘，調低至160°C 焗多40-50分鐘至金黃色，再調高至180°C 焗至理想顏色

6. 出炉，把 panettone 倒掛一晚或最少6 小時定型。

提示:

1. 造首麵團的一天，我會再餵養天酵兩次，以確保酵種有高發酵動力

2. Panettone 的麵團較濕，在造型時如感難處理，可略洒少許高粉

3. 此食譜可做原味，咖啡味或巧克力味; 原味不用加咖啡粉或巧克力粉