Pandora--christmas Golden Bread

Name: Pandora--christmas Golden Bread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Medium type dough; 1g High-gluten flour; 38g yeast; milk; 100g Main dough; 30g butter; 0.5g Powdered sugar; 1g salt; 25g yolk; 18g Whole egg; Lemon zest

by Tong Gago

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Pandoro is high-oil, high-sugar and high-egg. The finished product has a golden color and sweet taste. The original name is Pane de Oro. Ore means "gold". Therefore, Pane de Oro means "golden bread". Produced in Verona, the hometown of Romeo Juliet, it can be seen throughout Italy during Christmas. A special-shaped eight-star mold must be used to make Pandora. The surface of the finished product after baking is star-shaped, and it is sprinkled with powdered sugar and decorated like a snow-covered Christmas tree.
Pandoro is a kind of bread that looks like a cake, no matter the taste and appearance. I especially like its shape with sharp edges and corners. Of course, I also like its mellow flavor very much. It is a heavy-oiled bread. The crust is very crispy toasted with butter. The lemon zest specially added in it reduces the heavy feeling of butter. The taste of this bread is very good and it is highly recommended.

Pandora--christmas Golden Bread

1. Knead the medium dough materials into a dough, cover it with plastic wrap, and leave it in the refrigerator to ferment for more than 12 hours.

2. Tear the middle seed dough into small pieces, put it in the bread bucket, and put in other liquid materials, cover the flour on the liquid, put salt and sugar on the opposite corners, dig a small hole in the middle of the flour, and put the yeast , Start the bread machine kneading program for 10 minutes.

3. After the kneading process for 10 minutes, put butter in and continue the kneading process for 10 minutes.

4. After 10 minutes, knead to the complete spreading stage, you can pull out the thin glove film.

5. Pour in the lemon zest and continue to knead the dough for 3 minutes to melt it together.

6. Take the dough out, put it in the oven for the first fermentation, 30 degrees for 1 hour.

7. The dough grows to 2.5 times the size.

8. Divide the dough into 65 grams each, vent, and round.

9. Put the dough into the Pandolo mold of French Baker, put it in the oven for the second fermentation, at 37-38 degrees, and ferment to the height of 8 minutes full of the mold.