抹茶潘多洛( Matcha 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.

去年我就已经尝试烘了这应景又好吃的圣诞面包。

可惜当时没有八星菊花模，所以出来的效果当然没今年来的美。

而且当时也只是跟谱，只做了原味。

今年难得有了适当的模子，

又想让潘多洛看起来更像圣诞树，

我把半个分量的面团加上抹茶粉。

果然，天然的翠绿色，加上切片后，

重叠突出角形，由大到小，成了模拟圣诞树！

撒上适量的糖粉，更是龙点睛的效果哦！

 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。

Dusting the star-shaped bread with icing sugar gives it a snow-dusted look, so this bread is actually rather festive for Christmas.

抹茶潘多洛
食谱参考：这里

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
D 抹茶粉 5克

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。面团分割成2等分，一份加入抹茶粉搓匀；另一份保留原味，分别将2种面团放入个别八星菊花模内，盖上保鲜膜，进行第二次发酵约45分钟或九分满。
5。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。

Matcha Pandoro
Recipe adapted from: Here

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
D)  Matcha powder 5g

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. Divide the dough in two portion, 1 portion mix with the matcha powder evenly the other portion remain original. Roll into a ball and place the balls of dough into the Pandoro mould. Cling wrap and rest for45minutes 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.

选了抹茶档主角，当然也一并找了它的配角~ 红豆，

这样不但卖相应景好看，味道也使可口好吃哦。

这是原味还没切片的潘多洛。

Bake-Along #89 : Theme - Christmas Yeasted Breads