潘多洛(Pandoro)

 潘多洛源自意大利北部的维诺那。

它和潘妮托尼同样是意大利知名的圣诞节面包。
Pandoro originated from Verona, Northern Italy. Together with the Panettone, the Pandoro is an famous Italian Christmas bread.

这道面包内含大量的奶油，砂糖和蛋液，

成品呈现诱人的金黄色泽与香醇的滋味。

因此获得“黄金面包”的雅称。
This bread contains a great amount of butter, sugar and egg, so the end result is a golden yellow bread filled with an alluring bready taste. In fact, due to that, it is also known as the "golden bread".

上图是制作潘多洛特用的八星菊花模。

烤后的成品表面呈星星状。

一旦撒上糖粉装饰后，形如白雪覆盖的圣诞树。

因此，在圣诞期间，这是一道很应景的面包选择。
The picture shows the special star-shaped mould needed to bake a Pandoro bread. Dusting the star-shaped bread with icing sugar gives it a snow-dusted look, so this bread is actually rather festive for Christmas.

潘多洛
食谱参考 ； 孟老师的100道面包（第144页）

材料：
A 中种面团 ：高筋面粉100克，即溶酵母2克，鲜奶75克
B 主面团 : 高筋面粉 200克，细砂糖60克，盐1/4茶匙，即溶酵母2克，蛋黄35克，全蛋50克，鲜奶35克
C 无盐奶油100克，柠檬皮屑1/4茶匙

做法 ：
1。材料A全部混合，搅拌成团即可，盖上保鲜膜放入冰箱进行基本发酵10小时。
2。做法（1）和材料B全部混合，先用慢速搅拌成团，再用中速搅成稍具光滑状。
3。无盐奶油切小块分次加入，用中速搅呈透明薄膜的面团。
4。刨入柠檬皮屑，搅拌均匀。面团放入容器内盖上保鲜膜，进行第二次发酵约50分钟。
5。面团分割成2等分，滚圆后放入烤模内。盖上保鲜膜进行最后发酵30分钟或面团发至9分满的高度。
6。烤模表面盖上耐高温的铁板或烤盘，放入已预热的烤箱，以上火170°C,下火180’C烤约35分钟。

温馨提醒：
- 面团内的奶油含量高，需将奶油切小块冷藏，较易与面团混合均匀。
- 中种面团以冷藏发酵，较易与高糖量，多油脂及多蛋量的材料打成团，不要提前在温室下回温。

Pandoro
recipe translated from :孟老师的100道面包（第144页） ingredients:
A) Sponge-dough : 100g bread flour, 2g instant yeast, 75g milk
B) Dough : 200g bread flour, 60g caster sugar, 1/4tsp salt, 2g instant yeast, 35g egg yolk, 50g egg, 35g milk
C) 100g unsalted butter, 1/4tsp grated lemon skin

Method:
1. Mix all ingredients (A) and knead into a dough. Cling wrap it and refrigerate to rest for 10 hours.
2. Mix (1) and ingredients (B) using slow speed, then switch to medium speed and knead until it becomes shiny.
3. Cut the unsalted butter into small pieces and knead them in one by one. Knead using medium speed until the dough is pliable.
4. Mix in the grated lemon skin evenly. Put the dough into a container, cling wrap it and allow to proof for about 50 minutes.
5. Divide the dough in two, roll into a ball and place the balls of dough into the Pandoro mould. Cling wrap and rest for 30 minutes or until the dough has risen till the mould is 90% full.
6. Cover the mould with a heat-tolerant metal sheet. Bake them in a preheated oven at 170°C for 35 minutes.

Gentle reminder:
- Since there's a great amount of butter in the dough, the butter needs to be cut into small pieces and refrigerated before being used, so that it becomes easier to knead into the dough.
- The sponge-dough needs to be refrigerated when proofing to make it easier to be combined with the high constitution of sugar, butter and egg, so don't warm the dough to room temperature before hand.

这是往年家里没有八星菊花模，随便找个花形模子代用。

结果面包当然没有好看的星形。 

幸好它那松软芳香的面包体，绝对弥补这视觉上小小的遗憾。
There wasn't any star-shaped moulds at home last year, so I just used a random flower-shaped mould instead. In the end, the bread didn't turn out as good-looking since I didn't use a star-shaped mould, but the delicious texture and taste more than makes up for it.

I am submitting this to the "Cook & Celebrate: Christmas 2014" event hosted by Baby Sumo of Eat your Heart Out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.

@@@@@  圣诞月快乐！  @@@@@@
Happy Christmas Month!