Desserts and cakes

Second round: Pandoro cake!!!

12:39

For the Italian version click here!!!
Happy new year everyone!!! Let's hope it's a good one, full of serenity..satisfactions and everything we wish to have! Those who follow me for quite some time they may know that if something doesn't come right on first try I have to try until it is perfect or almost. In the last post I wrote about my failure with the Pandoro cake  ... of course I have not given up and after a couple of days I tried again just trying to correct the mistakes I've made the first time, that I increased the dose of yeast, I left the dough to rise at a maximunm temperature of about 22 º C and reduced the amount of butter when folding the dough.
Still it's not 100% perfect ... should have been a bit more golden brown ... but I'm very happy with the result! I brought the Pandoro at work on Boxing Day and my colleagues loved it!
But here's a recipe I gave you last week with the latest changes.


PANDORO: ITALIAN CHRISTMAS CAKEINGREDIENTS:Biga:
  • 70g of strong flour (Manitoba)
  • 
15g of dried yeast
  • 60g of water at room temperature

 final dough:
  • 90g of flour
  • 155g strong flour (Manitoba)
  • 2 egg yolk (about 30 g)
  • 
2 small eggs (100g)
  • 25g butter, softened high quality
  • 70g of caster sugar
  • 1 pinch of salt
  • Vanilla extract
Final preparation:
  • 80 g of butter quality
  • 1 g of flour 

Better if you start the night before to prepare the biga that should rise about 12 hours.Mix the ingredients quickly, cover the bowl with cling film  and let rise in a warm place for at least 12 hours. The next morning start to prepare the pandoro dough.Mix well the two flours and icing sugar with the biga. Add the eggs one at a time, then a pinch of salt and vanilla essence.When the dough appears smooth add the butter at room temperature. Knead until you have a smooth and elastic dough. Transfer the mixture into a large bowl and let rise until doubled in size.Mix the butter with the flour and roll it into a very thin rectangle with a rolling pin. Store in the refrigerator wrapped in plastic wrap until ready to start making the folds.Roll out the dough  with a rolling pin to obtain a rectangle with a 2cm thickness Put the butter in the center of the dough and fold the dough 3 times.Roll out the dough with a rolling pin again and make fold again 3 times.. Practice this procedure for 3 times.After you make each fold put the dough in the refrigerator for 20 minutes and 10 minutes in the freezer.The butter must be cold.At this point form a ball with the dough and arrange it, with the fold upwards, in the greased and floured pandoro mould .Let rise until it reaches the edge of the mould.Bake it in a pre-heated oven at 155 º C for about 40 minutes. Do the toothpick test.Let cool Pandoro in the mold.
Sprinkle with icing sugar before serving! 




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1 commenti

  1. Unknown4 January 2013 at 02:32

    Nicoletta, your dough looks amazing. The cake is absolutely divine looking!

    ReplyDelete