Hola tesoro me acabo de subscribir y ya tienes una alumna nueva.😁😁 Muchísimas gracias por tener los subtítulos en español para tener una mejor comprensión y seguir bien tus conocimientos y consejos para la formación de tus recetas. 😜😜😜😜Muchísimas gracias por aportar y regalarnos tu experiencia y conocimientos y sobre todo cuídate muchísimo💕💖❤️. Un saludo y gracias por todo ☃️☃️🎄❄️🎅⛄💖💖. Iré mirando todas las ricas cositas que tienes anteriormente y estoy a la espera de las ricas cositas que nos vas a enseñar para estas navidades. Muchísimas gracias. ☃️🥨🍞🍩🎄🎄⛄⛄❄️❄️
OMG! Pandoro is my favorite Christmas cake, but I could eat it all year around. I will give it a try, but I am honest, I am a bit intimidated. Thanks for sharing
My family is from fruili and Venezia. Love pandoro I just ordered my pan. I dont know if I will get my usual Tre Marie delivered in time this Chrismtas
Hi Michael, thanks for your comment, as a child I use to eat pandoro as my favorite, than I start to appreciate panettone or colomba more. Needless to say they are all amazing product, try this recipe please it’s not that complicated and the result is excellent.
Hi! Thank you for sharing this recipe . I tried it. The 1st dough was great, I was very happy, it rose to triple very nicely after 8hrs (I am in Malaysia and my kitchen temperature is about 28-30C). As I was making the 2nd dough it was still ok, but I think after I added the emulsion the entire dough just slacked and the whole thing became like a cake dough 😅. I don't know where I went wrong. I did replace some of the ingredients because some of the things I didn't have. Ingredients replacement : In 2nd dough : Malt ~ honey In emulsion : Cocoa butter ~ coconut oil Aromi for this 1 single recipe : Sugar 5g + pinch salt + 5g water 20g Orange pulp + zest 10g Lemon pulp + zest 10g orange marmalade 1g vanilla sugar powder Boil and reduce (Eliminate butter, rum, honey) Maybe I over mixed it? I did try to maintain the dough temp at 24-26C by putting it in the fridge and also placing cold packs around the mixer. Or maybe there was something in my ingredients, i.e. the replacements, that made the dough slack? The last time my dough slacked was because I added fresh pineapple, so after that I always cooked my pineapple first before I add it to my dough. Anyway, I just put the dough (which has now become more like a cake batter) into my pandoro tin. It did rise nicely like my usual bread dough. But I made another mistake by over proofing it! I baked it anyway and thank goodness, my family and I got a nice Pandoro Cake, the shape was just like a normal pandoro but the texture was like cake 😍👍, so we enjoyed it like a cake, so blessed 😘🙏. I still would like to know where I made the mistake. In the past I made pandoro using the easy 1-dough-fold-in-butter method and it worked. I will try doing this 2 doughs method again 😃👌. Merry Christmas and Happy Holidays!
Здравствуйте! Подскажите, при какой температуре должно подходить первое тесто от 12-18 часов? Подскажите ещё пожалуйста, возможно ли заменить закваску на дрожжи, и в каком кол-ве? Буду признательна за ответ!
Hi thanks for watching. The oven is an Electrolux oven. It is ok for baking simple cakes. To make pandoro it’s a bit challenging actually but possible… I have been trying to bake bread and I finally give up since the results was very average
Hi Ratna. I try with only butter, butter and sugar and a third time with butter and flour. In all 3 cases it was a bit difficult to remove the pandoro. I plan to do an other pandoro recipe in the future let see if will be easier…
@@StefanoMerlo Thank you for your reply chef. I would love to try your recipe after last week i successfully bake panettone. So the next target is make Pandoro. I will wait your next recipes and learn more from you. Stay safe and keep healthy chef.
Hi Nuntasinee. Thanks for your comment. I use to buy from an Italian supplier 25 kg bag. If you like I can share the contact, but if is too big amount for you I have noticed, but never used, tops supermarket have a Canadian flour with high protein (not specific amount ) called waitrose
@@StefanoMerlo I was wondering what your 1kg mould measure please as there seems to be discrepancies between different makes🤪I had seen 30cm and also 23cm described as 1kg mould
Finally I made it... sorry for being late with this video, but was a busy week at work. Anyway hope you enjoy 🙏
Hola tesoro me acabo de subscribir y ya tienes una alumna nueva.😁😁 Muchísimas gracias por tener los subtítulos en español para tener una mejor comprensión y seguir bien tus conocimientos y consejos para la formación de tus recetas. 😜😜😜😜Muchísimas gracias por aportar y regalarnos tu experiencia y conocimientos y sobre todo cuídate muchísimo💕💖❤️. Un saludo y gracias por todo ☃️☃️🎄❄️🎅⛄💖💖. Iré mirando todas las ricas cositas que tienes anteriormente y estoy a la espera de las ricas cositas que nos vas a enseñar para estas navidades. Muchísimas gracias. ☃️🥨🍞🍩🎄🎄⛄⛄❄️❄️
@@ixm8189 grazie mille buon Natale 🙏
@@StefanoMerlo a ti, y cuidate muchísimo. Gracias por todo 😉😉😉😘😘🎄🎄☃️☃️❄️❄️
Fantastic 👨🍳👏🏻
I really wish I had space for a mixer - I would love to make panettone and pandoro!
Yummy 😋👍
OMG! Pandoro is my favorite Christmas cake, but I could eat it all year around. I will give it a try, but I am honest, I am a bit intimidated. Thanks for sharing
It is an easy recipe, I’m sure you can make it
I appreciate your time, thanks for your video, its very detail.
You are welcome and thanks 🙏 🙏🙏
Looks amazing
Thank you so much 🙏🙏
Your the best chef........ very detail process......
Thank you so much 🙏🙏🙏
Belissimo Maestro complimenti
😂😂 grazie a te 🙏🙏🙏
I'm obsessed with your focaccia bread
Now I'm so excited to make this beauty
Thank you for the excellent recipes
Hi Parisa thx for your lovely comment. Enjoy🙏
My family is from fruili and Venezia. Love pandoro I just ordered my pan. I dont know if I will get my usual Tre Marie delivered in time this Chrismtas
Hi Michael, thanks for your comment, as a child I use to eat pandoro as my favorite, than I start to appreciate panettone or colomba more. Needless to say they are all amazing product, try this recipe please it’s not that complicated and the result is excellent.
Hi! Thank you for sharing this recipe . I tried it. The 1st dough was great, I was very happy, it rose to triple very nicely after 8hrs (I am in Malaysia and my kitchen temperature is about 28-30C). As I was making the 2nd dough it was still ok, but I think after I added the emulsion the entire dough just slacked and the whole thing became like a cake dough 😅. I don't know where I went wrong. I did replace some of the ingredients because some of the things I didn't have.
Ingredients replacement :
In 2nd dough :
Malt ~ honey
In emulsion :
Cocoa butter ~ coconut oil
Aromi for this 1 single recipe :
Sugar 5g + pinch salt + 5g water
20g Orange pulp + zest
10g Lemon pulp + zest
10g orange marmalade
1g vanilla sugar powder
Boil and reduce
(Eliminate butter, rum, honey)
Maybe I over mixed it? I did try to maintain the dough temp at 24-26C by putting it in the fridge and also placing cold packs around the mixer. Or maybe there was something in my ingredients, i.e. the replacements, that made the dough slack? The last time my dough slacked was because I added fresh pineapple, so after that I always cooked my pineapple first before I add it to my dough.
Anyway, I just put the dough (which has now become more like a cake batter) into my pandoro tin. It did rise nicely like my usual bread dough. But I made another mistake by over proofing it! I baked it anyway and thank goodness, my family and I got a nice Pandoro Cake, the shape was just like a normal pandoro but the texture was like cake 😍👍, so we enjoyed it like a cake, so blessed 😘🙏.
I still would like to know where I made the mistake. In the past I made pandoro using the easy 1-dough-fold-in-butter method and it worked. I will try doing this 2 doughs method again 😃👌. Merry Christmas and Happy Holidays!
I heard you live in thailand! Next month I have a vacation in Thai. So do you know any Bakeware shop in Thailand??? Thank in advance
Здравствуйте! Подскажите, при какой температуре должно подходить первое тесто от 12-18 часов? Подскажите ещё пожалуйста, возможно ли заменить закваску на дрожжи, и в каком кол-ве? Буду признательна за ответ!
Thank you for this recipe! I just prepared the First dough. Which malt do you use? Diastatic (active) or non-diastatic (inactive).
Thx for your comment. Malt diastatic
Omg! I saw your Ukeo toaster oven , is that good for cake Sir ?
Hi thanks for watching. The oven is an Electrolux oven. It is ok for baking simple cakes. To make pandoro it’s a bit challenging actually but possible… I have been trying to bake bread and I finally give up since the results was very average
Chef, do you grease the pandoro mould with butter and flour ? I would love to make it soon. Thank you
Hi Ratna. I try with only butter, butter and sugar and a third time with butter and flour. In all 3 cases it was a bit difficult to remove the pandoro.
I plan to do an other pandoro recipe in the future let see if will be easier…
@@StefanoMerlo Thank you for your reply chef. I would love to try your recipe after last week i successfully bake panettone. So the next target is make Pandoro. I will wait your next recipes and learn more from you. Stay safe and keep healthy chef.
@@ratnat9453 thanks for your lovely comment and congratulations for your panettone. Happy baking 👍🏻
@@StefanoMerlo Thank you chef ❤
Chef i make it today. Very sticky and soft dough. I cant shapping it at all.
But after baked, the result really good. Thank you i love it very much ❤
Is the malt the same as diastaltic malt powder?
Yes correct
Where can i find w300/380 flour in Thailand?
Hi Nuntasinee. Thanks for your comment. I use to buy from an Italian supplier 25 kg bag. If you like I can share the contact, but if is too big amount for you I have noticed, but never used, tops supermarket have a Canadian flour with high protein (not specific amount ) called waitrose
Dear chef, what is the mixer you use please?
www.google.com/imgres?imgurl=https%3A%2F%2Fwww.culinaris.eu%2FWebRoot%2FStore17%2FShops%2F61562434%2F5806%2F26BC%2F2F5F%2F6621%2F7642%2FC0A8%2F2BBA%2F0AAB%2FBild_von_24295_Kuechenmaschine2.JPEG&imgrefurl=https%3A%2F%2Fwww.culinaris.eu%2FKitchenAid-Mini-Stand-Mixer-33-L-Matte-Black&tbnid=zZZZx9QJb5EuyM&vet=1&docid=Icj9ceWDa5tToM&w=1000&h=1000&hl=en&source=sh%2Fx%2Fim
It looks sturdy. I might choose 4,8 l one it is £ 299 now. Great thanks for the fast answer.
If i don’t have cocoa butter. Can i remove it from this recipe???
You can substitute cocoa butter with white chocolate
what’s the size of pandoro mold?
Mine is 1 kg mold
Whats your moulds size??
Hi it is 1 kg mold
My second dough didn't rise/proof, any ideas why?
Your starter was probably too weak. The second dough has a lot of butter, which slows yeast activity or even halt it.
Do you use stiff sourdough / pasta madre or Liquid Sourdough ?
Liquid
May i know the size of your pan ? 1kg or 750 gr mold ?
Hi Sandra That’s 1 kg mold.
@@StefanoMerlo I was wondering what your 1kg mould measure please as there seems to be discrepancies between different makes🤪I had seen 30cm and also 23cm described as 1kg mould
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