Pandolo
By VicentaLakin
Pandoro, with its high oily, sugary eggs, and its finished product with its golden and sweet taste, is called PanedeOro, ore means “gold”, so Pandolo means “gold bread”. Virona, the home of Romeo Juliet, was also seen throughout Italy during Christmas. Pandolo must be made using a specially shaped eight-star mold, baked products with star-like surfaces, sugar powdered and decorated with white snow covered Christmas trees. Pandolo is a bread that looks very much like a cake, both in taste and in shape, and I particularly like it in its shape, which is clear. Of course, it's odoury, and I like it very much. It's a piece of bread with heavy oil, and it's baked with so much butter, and it's specially added lemon crumbs, which reduces the thickness of butter. This bread is delicious and highly recommendable。
Recipe Recommendations
- high-gluten flour 50 grams
- yeast 1 gram
- milk 38 grams
- butter 50 grams
- powdered sugar 30 grams
- salt 0.5 grams
- egg yolk 15 grams
- whole egg 25 grams
- lemon zest appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Pandolo

1
The Chinese pasta material is curdled and covered with protective film into freezer fermentation for more than 12 hours。
2
Tore the Chinese noodles into small pieces, put them into bread drums, then placed other liquid materials, covered the flour with liquids, placed salt and sugar on the opposite corner, dug a small pit in the middle of the flour, put yeasts on it, and started the bread-stamping procedure for 10 minutes。
3
After 10 minutes of laundromat, it was put in butter, and it continued for 10 minutes。
4
In 10 minutes' time, it will reach the stage of complete proliferation, where it will be possible to remove thin membranes。
5
Roll in lemon peel, continue rubbing the face for three minutes and melt it together。
6
The noodles are removed and placed in the oven for the first fermentation, 30° 1 hour。
7
The noodles are 2.5 times larger。
8
Split the noodles into 65 grams of one, exhaust, roll round。
9
The noodles are loaded into the mackerel Pandolo mold, placed in the oven for a second fermentation, 37-38 degrees, to the height of the mold at 8 full points。
10
Crushed dishes on the molds were placed in preheated ovens for approximately 170 degrees and 25 minutes。
11
It's edible after cooling。
12
The egg smells so good that it's going to be destroyed so fast。