For offer or questions please contact:
ian@sanneng.com.tw
International Sales Executive
Italian PANDORO Christmas / New Years Bread
Star Cake Mould available in 3 different sizes.
SN6805
SN6808
SN6806
RECIPE:
Preparing first dough 24 hours before:
Ingredients:
T65 French Bread Flour 251g
Water 163g
Fresh Yeast 1,5g
Salt 5g
Water 13ml
TOTAL: 433g
Let the dough rest at 30 degrees for 45 minutes.
Fold the dough.
Let it rest again at 30 degrees for 45 minutes.
Put into the fridge overnight.
Second dough:
Mix 1-4
1.NIPPIN “F NAPOLEON” Wheat Flour 583g
2.Sugar 82g
3.Salt 4g
4.Isigny Unsalted Butter 187g
Add:
Fresh Yeast 26g
Milk 303ml
MIX.
Add Old Dough 233g while mixing.
Mix on low speed for 6 minutes and medium speed for 2 minutes.
Let rest for 120 minutes.
Then add 1-5 and mix:
1.“EAGLE” Wheat Flour 583g
2.Castor Sugar 327g
3.Salt 4g
4.Egg Yolk 525g
5.Milk 117ml
Mix together on low speed for 7 minutes and medium speed for 2 minutes.
Then add:
Isigny unsalted butter 257g
Orange Jam 23g
Tangerine Jam 23g
Lemon Jam 23g
Mix together on low speed for 10 minutes and medium speed for 2 minutes.
TOTAL: 3300g
Let it rest at 30 degrees for 60 minutes.
Fold the dough two times let it rest again at 30 degrees for 30 minutes.
Let the dough rest in the fridge for 18 hours at 3-4 degrees.
Cut the dough in 10 330g pieces.
Role the pieces to balls and let them rest for 20 minutes.
Role the balls again but very gently this time and put them into the mould.
Let them rest at 28-30 degrees for 2-3 hours.
Bake them by 160 upper heat, 160 lower heat for 20-22 minutes.
Finished is your tasty Pandora Christmas Bread!!
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Used Tools:
Star Cake Mould SN6806
SN4654 Proofer Box
SN4655 Proofer Box
SN4653 Cover
V311 Sieve
SN4802 Bread Knife 26 cm