Pandoro Pandoro

Published Nov 3, 2021 at 12:04pm ET

Pandoro Pandoro

This bread originated in Verona, a small city in northern Italy. It is characterized by high oil, high sugar and high eggs. The finished product has a golden yellow color and sweet taste. It has also become a golden bread. Both visual and taste are similar to cakes. Pandoro must be made with a special baking mould. The finished product is star-shaped and decorated with sugar powder, such as a snow-covered Christmas tree. It is a well-known Christmas bread in Italy.

Food Material List

1 1. Medium dough: golden image powder 100g, yeast powder 2g, milk 75g
2 2. Main dough: golden image with high flour 150g, low flour 50g, sugar 60g, salt 2g, dumb duck egg 1 (shelled 80g), milk 50 g
3 3. Butter 100g, orange peel 1 tablespoon

Operational steps

1 Material 1 is mixed, stirred into a uniform dough, covered with fresh-keeping film, refrigerated and fermented for 10 hours. Then take out the broken pieces and add them to the bread barrel. Add all the ingredients in Material 2, knead them to a slightly ductile dough. Add the butter (butter does not need to be softened in advance) and continue kneading until a large stretch of stiffened film is pulled out. The holes in the film are smooth.
2 Add orange peel and stir for a few minutes. The dough is placed in a container, covered with a fresh-keeping film and fermented to twice the size.
3 Exhaust thoroughly, divide into 2 equal parts, roll up the mouth and put it into the baking mould, cover the fresh-keeping film, and ferment for 40 minutes to 9 minutes.
4 The baking mould was covered with iron plates or cake mold bottoms or pizza pans, and weights were pressed on them, so I pressed the baking bowl. Place in a preheated 170 degree oven on the bottom grill for about 35 minutes. Remove immediately from the oven and sprinkle sugar powder after cooling.

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