E 'for a long time that I was going to do pandoro but I had a sort of awe of this gentleman risen!
This is not a preparation that is done with eyes closed ... indeed!
Actually if I had a child it would take me less time! It was a labor
night that led me to put up every two hours to check whether or not to fire ... But it was worth it ....
are supersoddisfatta! To be the first When I'm not complaining, I hope that is not the only beginner's luck!
When I cut on Christmas Eve, no one thought I did .... I disbelieve .....!!!
The recipe is obviously that of the Master of the masters of the leaven, the great Adriano and found here.
Copioincollo here for convenience.
The Pandora (version without peeling)
Adriano Continisio
Ingredients: 635gr flour
(W350)
icing sugar 250g butter 150g cream 260gr
(35% fat)
water 190gr
6 + 1 egg yolk
white chocolate 80g fresh yeast 11g salt 16gr
honey 1 teaspoon vanilla powder (or 1 vanilla bean)
vanilla extract (I also put a teaspoon of essence Pandora)
Evening: poolish 150gr water, 75 gr flour, yeast 6gr, vanilla powder (Opp. scoring half vanilla). Refrigerate in an airtight container at 5 ° for 12 hours.
In the morning we pull out of the refrigerator and prepare a chariot in this way: dissolve 10g of yeast and honey in warm water 40g, 80g of flour, and finally we combine an egg yolk. Cover and wait until it doubles (about one hour).
We have the two yeasts in bowl, add 150g of flour, we start with the leaf and slowly bring vel. 2, curvature. Vel to slow down. 1 egg yolk and add immediately followed by 35gr of sugar, bowing. Insert the other egg with other 35gr of sugar, bowing. Attach the hook and turned the dough in the bowl, start and close the stringing. A veil. 1.5 insert 80g soft butter. Let run until it becomes elastic, he shall so
Cover and 26 ° until doubled.
prepare an emulsion with 100 grams of butter, 50g of cream, chocolate and half a teaspoon of vanilla powder (or scrape half-stick), placing the ingredients in a warm water bath (be careful not too hot otherwise the chocolate beans).
We have the cream remaining in the bowl, the whole egg albumen (egg yolks are all in the fridge), 2 / 3 of the remaining flour and we start with the leaf, Strung vel. 2 (wrong from time to time the dough). Slow down, insert the egg yolks one at a time (the first we add the salt, with the remaining sugar into the flour together three times) recovering the stringing before the next insertion. When the dough is well slow down the string and add the emulsion (lukewarm, but still fluid) a teaspoon at a time stopping from time to time to tighten the stringing. Attach the hook and insert the remaining butter, just soft, vel. 1.5, finally add the vanilla extract (I added here the essence of Pandora). We work, reversing a couple of times, until you get the consistency. The mixture should appear shiny and perfectly smooth, almost gelatinous.
Let stand half an hour then let the folds (type II). At this point we have the usual two ways: if you do not want to risk, 15 minutes after the break folds, wrap close
and put in buttered molds but not floured, cover with plastic and we put at 26 ° until it reaches the edge (And here the damn thing made me suffer ... eight hours for rising !!!!!).
Bake at 180 ° to development (7 - 8 min.) Then reduce to 170 degrees until cooked, approximately. 30 mn. (Toothpick test)
If we get a superior product we put in refrigerator at 7-8 ° until the next morning, after we pull out, waited until soft, fold it again (this time very lightly) and proceed as above.
look forward to cool before unmold.
good, fragrant and scioglievole in the mouth. To be redone completely, even though my next challenge will be the version puff!
Happy holidays to all!!
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