聖誕了-Panettone

Panettone

I'm dreaming of a white Christmas
Just like the ones I used to know
Where the treetops glisten
and children listen
To hear sleigh bells in the snow.

I'm dreaming of a white Christmas
With every Christmas card I write
May your days be merry and bright
And may all your Christmases be white.

去年,在這時節,在一間新開的超市,大鄉里的我第一次發現這種意大利的聖誕麵包......只買了一個小小的試試,那芬芳的檸橙味,濃香的牛油,甜甜的提子乾和密餞果皮......好有一種感覺,這就是聖誕的味道了!

還和老友分享當時的大發現......

立下心願,新一年學好麵包後,很希望今年聖誕,自己親手做.......聖誕近了,我動手做了.

很多謝亞堅提供的食譜呀!還搜集了四個,我選擇了第三個(在網誌最後處),做1/4量,兩個小的

http://app1.rthk.org.hk/special/dessert/new/message.php?fid=1&topic_id=3032&page_no=1&catid=6&subpage_no=1&order=desc&suborder=asc

第一次做,也可以吧,芬芳的檸橙味,濃香的牛油,甜甜的提子乾和密餞果皮......不過總好像,缺少了一點什麼感覺......

.

這包癡,為了印證味道,買了一個地道的panettone嚐嚐......

是更芬芳的檸橙味,更濃香的牛油,更甜甜的提子乾和密餞果皮......切開送給親友......

左面,是大大panettone;右面是我細細的panettone,也是我最珍惜的第一個.

下年聖誕如再做,我的食譜會修改如下......不知下年聖誕節會怎樣?

Panettone III

Raisins 75g 11%
Golden Raisin or sultanas 75g 11%
Mixed Candid Peel 150g 21%
Blanched almond(Chopped), 75g 11%
Grated Lemon Zest 8g 1.2%
Grated Orange Zest 8g 1.2%
Lemon Juice 60g 9%
Orange Juice 60g 9%
Rum 20g 3%
Nutmeg 2g

Bread flour 700g 100%
Milk 210g 30%
Yeast, fresh 40g 6%
Egg Yolks 240g 34%
Salt 5g 0.7%
Sugar 125g 17%
Butter 225g 32%

Method :
1. Prepare the marinated fruit mixture: Combine the raisins, peel, almonds, zest, juice, rum and nutmeg in a bowl. Cover and allow to marinate several hours or refrigerated, overnight.

2. Sift flour into bowl and make a well in the centre

3. Warm milk to 37℃ and mix with the yeast. Pour this mixture into the well in flour. Sprinkle a little flour from the side of the bowl on top of the yeast liquid. Cover bowl and allow to stand at room temperature until the flour starts to appear cracked on top and the mixture bubbles, approximately 45 mins.

4. Add the egg yolks, salt, and sugar to the flour mixture. Mix lightly to form a soft dough. Turn out onto a floured work surface and knead for 10 mins, until smooth.

5. Place the dough in a lightly floured bowl, cover with a damp cloth, and let ferment at room temperature until double in size.

6. Drain the marinated fruit. Add the fruit and the butter, softened, into the dough until smooth and well incorporated. Put back into the bowl and let ferment a second time at room temperature until double in size.

7. (For a 1500g dough)Punch down the dough and round into a smooth ball.

8. Place the dough in the prepared cake tin and press down lightly with the knuckles.

9. Cover and proof at room temperature until double in volume.

10. Cut a cross in the top of the dough and brush with melted butter.

11. Bake in preheated oven at 190℃ until slightly coloured. Place a piece of butter in the center of cross and continue to bake for 1 hour. Cover top of panettone with foil when golden in order to prevent excessive browning.

12. Reduce oven temperature to 160℃ Continue baking until a skewer inserted in the centre comes out clean, approximately 2 hours in all.

13. Remove form oven and brush with melted butter.

14. Once cold, dust top with confectioners’sugar.