这面包不但漂亮,吃起来松软奶香浓郁,夹着水果和Rum的味道,滋味无穷。近来在Costco或Wholefoods经常见到Panettone Bread。这传统的意大利圣诞节面包历史悠久。可是因为制作繁琐,所以价格高昂。这Recipe是简化过的。能让你6个小时内可以品尝到这Exotic的面包,而非3天。我试过其他两个Panettone recipe, 可是效果不如这个好。现在跟大家分享一下;-) 我用的Recipe出自<孟老师的100道面包>。面包可以室温收藏至2个星期。可以拿来作圣诞礼物,我做了一个给老公的妈妈,她的意大利来的,收到面包时开心死了。
材料: A 葡萄干80克,其他水果干80克(Dried Cranberry, Apricot, Dates, Candied Citrus Peel, etc. 我用了Dried Cranberry 和Dried Dates), 兰姆酒(Dark Rum) 120克
B 中种面团: 高筋面粉200克,蜂蜜30克,活性干酵母Active Dry Yeast 1 小匙 (或即溶酵母粉Instant Yeast 1/2小匙+1/4小匙), 水90克, 苹果泥20克
C 主面团:高筋面粉100克, 细砂糖20克,盐1/2小匙, 兰姆酒(Dark Rum) 1小匙,鸡蛋30克(鸡蛋打散取30克,余下加1/2小匙水为蛋液备用),鲜奶20克
D 无盐奶油80克
E 工具:Stand Mixer, 6寸纸模 (若无可以用6寸的烤盘代替,或者分割成8-10份放到Muffin Cups里面作Mini-Panettone).
做法:
1 葡萄干和水果干浸泡在兰姆酒里。
![](http://app4.websitetonight.com/projects/5/6/9/9/569901/images/02_soak_dried_fruit_with_dark_rum.jpg)
2水加热到100度,把干酵母和蜜糖放到水里搞匀后放置5-10分钟。看见酵母发起泡泡时,倒进面粉,苹果泥,然后混合成团。(如用即溶酵母可以全部B料混合就可。记得减少酵母份量。) 盖上保险膜进行基本发酵3小时。
![](http://app4.websitetonight.com/projects/5/6/9/9/569901/images/01_hydrating_yeast.jpg)
![](http://app4.websitetonight.com/projects/5/6/9/9/569901/images/04_form_pre-ferment_dough.jpg) 面团三个小时后。(看左边)
![](http://app4.websitetonight.com/projects/5/6/9/9/569901/images/05_after_3_hours_oawn.jpg)
3 做法2的面团和材料C全部混合,先用慢速拌成团,在用中速搞成稍有光滑状。
![](http://app4.websitetonight.com/projects/5/6/9/9/569901/images/07_adding_butter_to_dough.jpg)
4 无盐奶油切小块分次加入,用慢速搅人,再用中速搅成可拉出大片薄膜的面团。
![](http://app4.websitetonight.com/projects/5/6/9/9/569901/images/08_soft_and_tacky_dough.jpg)
![](http://app4.websitetonight.com/projects/5/6/9/9/569901/images/09_window_pane.jpg)
5 葡萄干用paper towel挤干后(一定要完全挤干)加入面团用慢速稍微搅拌均匀。最后用手把水果干揉进面团。
![](http://app4.websitetonight.com/projects/5/6/9/9/569901/images/06_dry_fruit_well_with_paper_towel.jpg)
![](http://app4.websitetonight.com/projects/5/6/9/9/569901/images/10_add_dried_fruit_to_dough_emqx.jpg)
![](http://app4.websitetonight.com/projects/5/6/9/9/569901/images/11_knead_fruit_into_dough_by_hand.jpg)
6 原来的容器用防粘的喷雾喷一下,面团放入并盖上保鲜膜,进行第二次发酵约60分钟。
(能少洗一个盘子,就少一个:-)
![](http://app4.websitetonight.com/projects/5/6/9/9/569901/images/12_easy_way_to_prepare_bowl.jpg)
![](http://app4.websitetonight.com/projects/5/6/9/9/569901/images/13_dough_ready_to_ferment.jpg)
60分钟后(below)
![](http://app4.websitetonight.com/projects/5/6/9/9/569901/images/14_fermented_dough_1.jpg)
7 面团滚圆后放入纸模内,防粘的喷雾喷一下, 盖上保鲜膜进行最后发酵约60分钟。如果做Mini-Panettone,先把面团切割成8-10等份,再滚圆放入纸模。(面团此时可以放进冰箱里过夜。第二天拿出面团放置1 1/2 - 2 小时再继续下一步。)
![](http://app4.websitetonight.com/projects/5/6/9/9/569901/images/15_put_dough_into_baking_mold_a3jc.jpg)
8 烤箱预热到350F,或180C,15分钟。面团刷上均匀的蛋液,烘烤约35-40分钟。(Mini-Panettone 约20分钟)。温度计测量到190F就行了。
![](http://app4.websitetonight.com/projects/5/6/9/9/569901/images/16_dough_ready_to_bake.jpg)
![](http://app4.websitetonight.com/projects/5/6/9/9/569901/images/17_panettone_bread_kmh6.jpg)
![](http://app4.websitetonight.com/projects/5/6/9/9/569901/images/mini_panettone_bread_hwgc.jpg)
9 此面包放置1-2天吃时更香。
Enjoy!!
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