Hi Shirley. I appreciated what you are sharing. I made it and success in the first time. However, after day 2 the bread started little dried. I am not sure can add more unsalted butter around 50g to keep this bread not dried. Thanks again.
Thanks for sharing. I would like to understand better the preparation of the poolish sponge. Video mentions that the poolish sponge be put in the fridge to slowly ferment (video shows up to 16 hours in fridge). Tip #1 states that the poolish sponge can be kept in the fridge for 3 days. Does this mean that the poolish sponge can slowly ferment in the fridge for more than 16 hours?
Yes it does, but it depends the amount of yeast you addd and the temperature of your refrigerator. Make sure the poolish sponge has not too much sour smell or alcohol smell before use.
Hello to you dear!!!….thank you for all your recipes…..showing, sharing….teaching us all your knowledge!!!…..we really like the nice results of the Panettone…..easy to follow instructions……over all….100% recommend ❤….take care, stay safe❤……Rebeca…..new subscriber!!!..Rebeca….Canada
Hi there ....I'd like to thank you so very much ...I followed your recipe & made great panettone ....I'd say its typical motta...same aroma..texture...taste & I'm so excited/ happy with it ...I want UA-cam the allow us to sent photos in our comments so I could show you my beautiful panettone 😍
Yes, you can hang upside down to cool. But this recipe does not use naturally cultivated yeast, so there is not much difference between hanging upside down and not hanging upside down. Some time later I will share another recipe which need to hang upside down.
Thank you for sharing this recipe. It’s less complicated than the one I’m using. I’ll try to make this and hope it’ll turn out well. I enjoy watching all your videos. Can you please share a pandoro recipe?
Quiero decirles que hice su receta tal cual, me quedo super!! Gracias por compartir sus extraordinarias recetas 🤗 .lo único complicado fue.....esperar a probarlo 😅
Maybe you didn’t knead the dough enough. In the beginning, the dough is very wet and soft. So when you knead more, it will slowly start turning into a ball. For my dough, I kneaded the dough with lower speed and medium speed for around 15 mins in total
I managed to make one today. Very happy it is so good . Like to say a big thank you to you for all your sharing . Heard the dove Colomba Easter bread is about the same with panettone . Would like to learn. Do you have the recipe or video which can share with us? Thanks again
Why is my dough so sticky. Even after adding 2 tablespoons of flour. It refuses to hang on the hook. I followed very closely your video. After baking the smell of the yeast still lingers.
I didn't use oil when handling dough. The dough may be sticky before fermentation. But after fermentation, it should turn to non-sticking. If your dough is sticking, you can apply oil on hands.
Thanks for the recipe 😍❤️ ... I did everything u did step by step , but mine became like a cake idk why 🙁 can u help me with that and say what i did wrong 🥺 pls
@@AllCookingStuff Hi. I used bread flour. But my country's flours are low in protein and are weak. For the same bread, it looked like a brittle texture cake. Thank you for your guidance.
You can hang upside down to cool. But this recipe mainly use industrial yeast, the bread texture is very stable, so there is not much difference between hanging upside down and not hanging upside down. Some time later I will share another recipe which need to hang upside down.
Дуже гарний пенеттоні. Дуже хочу його спекти. Чи получиться заміс руками? Тісто дуже красиве, тримається в кучці не розпливається. Щиро дякую за ваш труд. Всім гарного дня.
sou do Brasil,.nao entedi a receita, qtovai de fermento para esponja, depois vai mais fermento a.receita pedi 1 mas ............2 massa maso video nao mostra enfimpkde.ser
謝謝分享這麼鬆軟好吃的聖誕麵包。尤其利用機器操作和使用家中一般的烤盤，減少了許多壓力。真好！
这是我这个月里第二次做这个面包真的很香很好吃，谢谢老师的配方
I made it and It is really tasty! Thank you for your tutorial. I wonder how many days I can keep it at the room temperature.
Beautiful. Good thing you made two. One for eating right away and the other for waiting the requisite 3 days for optimal flavour.
Hi Shirley. I appreciated what you are sharing. I made it and success in the first time. However, after day 2 the bread started little dried. I am not sure can add more unsalted butter around 50g to keep this bread not dried. Thanks again.
Exce work out of something that takes days to proof 👏🏻👏🏻👌❤️
Well done and thank you for the easier recipe 🙏🏻🙏🏻👌👏🏻❤️
I like to follow your procedure in making panettone. It's so simple and easy.
very good recipe, I have successfully completed, thank you very much for your sharing.
👍👍
Much appreciate your details orientation n whole heartiness working on this recipe! 💖❤️💕
I have seen so many recipes but i think you are the best. I really like this presentation without speaking, Thanks 🙏
🤝🤝 thank you🙏
thank you🙏
Thanks for sharing. I would like to understand better the preparation of the poolish sponge. Video mentions that the poolish sponge be put in the fridge to slowly ferment (video shows up to 16 hours in fridge). Tip #1 states that the poolish sponge can be kept in the fridge for 3 days. Does this mean that the poolish sponge can slowly ferment in the fridge for more than 16 hours?
Yes it does, but it depends the amount of yeast you addd and the temperature of your refrigerator. Make sure the poolish sponge has not too much sour smell or alcohol smell before use.
@@AllCookingStuff Thank you for sharing.
Hello to you dear!!!….thank you for all your recipes…..showing, sharing….teaching us all your knowledge!!!…..we really like the nice results of the Panettone…..easy to follow instructions……over all….100% recommend ❤….take care, stay safe❤……Rebeca…..new subscriber!!!..Rebeca….Canada
Hi there
....I'd like to thank you so very much ...I followed your recipe & made great panettone ....I'd say its typical motta...same aroma..texture...taste & I'm so excited/ happy with it ...I want UA-cam the allow us to sent photos in our comments so I could show you my beautiful panettone 😍
Wonderful! I just created a facebook page for my channel, now you can share your works here, thanks😀
facebook.com/All-Cooking-Stuff-101917561878201/
@@AllCookingStuff awesome ❤ sent you photos of my panettone following your recipe ❤❤❤😘😘😘
looks wonderful 😋
Hi, this looks great. Instead of 2 panettone, can you use a 1kg paper case or tin mould to obtain 1 bread. Thank you
Yes you can! My recipe for 2 panettone is 1.2kg dough. Maybe you need a little bit adjust the size of the dough for your mold.
Thank you for responding. Happy New Year
super foods，nice.
Thanks for the recipe. It is something I always want to bake.
I thought the bread needs to hang upside down after it is out of the oven.
Yes, you can hang upside down to cool. But this recipe does not use naturally cultivated yeast, so there is not much difference between hanging upside down and not hanging upside down. Some time later I will share another recipe which need to hang upside down.
@@AllCookingStuff
Thank you.
請问如果放在比较小的panettone 纸模。大概六个烤的时间会一样吗。。
Thank you for sharing this recipe. It’s less complicated than the one I’m using. I’ll try to make this and hope it’ll turn out well. I enjoy watching all your videos. Can you please share a pandoro recipe?
这个面包在意大利这边圣诞节的时候很多超市都有卖，但是感觉都太甜了，下次我试一试您的配方，请问如果没有厨师机手揉这款面包可以吗
可以手揉，但最好有一个塑料刮板辅助，同时控制好面温。这款面包的配方减少了黄油和糖，面包本身不怎么甜，主要靠果脯和葡萄干提供甜味
@@AllCookingStuff 好的，谢谢
Hi, thanks for sharing. Want to know whether or not we need to hang the finished bread upside down after baking? Just like other panettone recipe.
this bread use regular instant yeast, so the bread texture is stable, so don't need to hang upside down.
Thanks for sharing the great recipe, that's really good for Christmas.Beautiful video! 👍
Finnish baking this yesterday ,and its so fragrant n yummy ,thank you for all the recipes , love them so much.💞
جميله جدا تسلم ايدك ياحبيبتي بالتوفيق والنجاح 👍👍👍👏👏👏👌🤝💐
老师好 圣诞节快到了，今天看到你的视频觉得好棒👍🏻，如果想要做一个8寸蛋糕模的分量是多少呢？
你可以用两个6寸的食谱来做，面团放进烤盒中，占大约烤盒的一半。 如果有剩余的面团可以用其它小一点的烤盒来装。
烘烤温度一样，时间会不样，烤好的面包内部温度大约93左右即可出炉。
@@AllCookingStuff 谢谢老师
Quiero decirles que hice su receta tal cual, me quedo super!! Gracias por compartir sus extraordinarias recetas 🤗 .lo único complicado fue.....esperar a probarlo 😅
No los colgaste ???
@@Sofiaranguren sí,yo los puse de cabeza
老师好，我照着食谱做了可是颜色不像老师的成品这么均匀。
我的panettone只有顶部和底部拥有很漂亮的棕色，中间的部分则是浅浅的颜色而已。
虽然里面是熟了。
1. 烤盘四周铺的油纸厚吗？如果比较厚，可能会影响热传导
2. 烤箱要提前预热，这样烤箱内部的温度更均匀
3.烘烤时间可以适当加长一些
Why is it I keep kneading but the dough is still sticky and does not come together in a ball
Maybe you didn’t knead the dough enough. In the beginning, the dough is very wet and soft. So when you knead more, it will slowly start turning into a ball. For my dough, I kneaded the dough with lower speed and medium speed for around 15 mins in total
老師，我想問為何很多視頻最後放涼要倒扣，為何老師的卻不用倒扣？
我打算12月份要試作，老師的成品看起來很好吃且分量夠，很喜歡！ 謝謝！
这款面包使用的的是普通即溶酵母，不是那种需要培养好几天的天然老酵母。所以烤出的面包气孔很稳定，不倒扣好像没有什么影响。如果倒扣冷却，也许面包内部的气孔会更大些。
Thanks for sharing. I noticed there is no need to invert the pan to cool?
This recipe don’t need
Hola gracias x compartir 🙋♀️Costa Rica América Central Ana Lucia 👍🏻
好棒的分享 期待会有史多伦面包的recipe 😄
谢谢你的建议👍👍
Your recipe looks so good I have to try. How big should the paper cups be if I want to make 4 instead of 2?
I use 580g dough for my 6 inch pan. I am not sure which paper cup should you use, maybe 4 inch cup should be ok?
感谢分享
ps：为你重复利用保鲜膜的做法点个赞！🥰
很环保♻️
Harika olmuş ellerinize sağlık 👍👍👍👌👌👌👌👌🧿🧿🧿🧿🧿🧿🌷🌷afiyet olsun
Q rico, delicioso y tan suavecito, y lo hace ver muy facil de hacer, q de verdad dan ganas de meter las manos a la,obra, ja,ja gracias mil!!
看起來特別好的食譜，感覺終於可以去嘗試做這款一直想試而沒有試過的小潘了。謝謝分享。另外請問食譜裡的份量是剛好做了兩個六寸圓模的嗎？再次感謝。
Hi I planned to make only one 6” pan . But will it be too small portion for the mixer , is it okay to use the hand mixer ?
You can try, if your stand mixer is not too big, it should ok. This dough is soft, hand mixer may also work.
Thank you very much for your prompt reply. May try tmrw.
I managed to make one today. Very happy it is so good . Like to say a big thank you to you for all your sharing .
Heard the dove Colomba Easter bread is about the same with panettone . Would like to learn. Do you have the recipe or video which can share with us?
Thanks again
Why is my dough so sticky. Even after adding 2 tablespoons of flour. It refuses to hang on the hook. I followed very closely your video. After baking the smell of the yeast still lingers.
Do you use oil in your hands to manage the final dough? Mine keeps sticking to my fingers
I didn't use oil when handling dough. The dough may be sticky before fermentation. But after fermentation, it should turn to non-sticking. If your dough is sticking, you can apply oil on hands.
感谢分享👍……好喜欢这款蛋糕
看了就好好吃😋好讚好美的麵包👍💕
谢谢🙏
…很多这个面包的做法，你做的方法最到位，成品也最漂亮，谢谢分享，👍！
谢谢支持哦🥰
去年照着你的配方做了很成功，今年准备多做几个送给朋友。如果手边没有rum酒，可以用葡萄酒泡葡萄干吗？另外很喜欢你的那个搅拌yeast的工具，请问是叫什么？在哪里可以买到？
谢谢支持🙏，那个工具叫danish dough whisk，amazon可以买到。你可以用白葡萄酒，红葡萄酒可能会让面团染色。或者只用橙汁，出来的味道也非常好
@@AllCookingStuff 谢谢回复，非常感谢！祝你及家人圣诞快乐，新年平安！
圣诞节快乐
超棒的分享。感谢！
感动到相见恨晚😄一定试试看。
谢谢支持🙏
请问如果用active dry yeast, 可不可以全部加在波兰酵头里呢？谢了！
(Update): 非常感谢博主的食谱。 从去年到今年我大概做了十次Panettone, 第一次试你的这个食谱就成功了。感觉忽然开了窍一样。
不要全部放。按配方的量乘以1.5放。注意按说明激活active dry yeast。波兰种面团靠的是少量酵母长时间发酵，这样风味更好
@@AllCookingStuff 那么在最后的面团里还是要加Instant yeast? 因为看你的菜谱，后来的面团里没有水。
是的，要加yeast。主面团是不加水的，主要靠蛋液。激活yeast的时候少用点水，应该没有多大关系
其实做大部分面包时用instant yeast更方便
@@AllCookingStuff 好的! 非常感谢这么快就回复。新年快乐！
感谢分享太爱了❤
Thanks for the recipe 😍❤️ ... I did everything u did step by step , but mine became like a cake idk why 🙁 can u help me with that and say what i did wrong 🥺 pls
Do you mean your break's texture like cake? Dose it rise after baking?
@@AllCookingStuff if the flour protein is low ... This will happen ? Because it didnt rise but when I cutted , the texture was exactly like a cake 😕
This bread must use bread flour, it need good gluten to form the bread texture.
@@AllCookingStuff Hi. I used bread flour. But my country's flours are low in protein and are weak. For the same bread, it looked like a brittle texture cake. Thank you for your guidance.
If don’t have mixer, can use hand to mix?
Hi Sherry, 感謝你的食譜，今天我成功的完成它。去年還是麵包新手只是在觀望中。雖然你剛剛上新版的panettone 食譜，但是我覺得這個比較容易點，而且不需要買道具和倒掛，成品還沒有吃，不過我已經迫不及待要告訴妳了。😃
👍👍，去年的配方容易些，不容易失败。等有经验了就可以试试难度大一些的配方。
Se ven super deliciosos, gracias💪
Brava ..... molto brava 😄👍🏽👍🏽👍🏽
I enjoyed watching your video!!
It looks delicious 😋❤️
还有一个问题。看见其他老师脱模后都要倒着放，咱们用6寸蛋糕模不用倒着冷却吗？我看见您冷却5分钟后直接脱模开切了。
不用倒扣。面包需要完全冷却后才能切，大约需要2-3小时冷却。
How long does it take for 10 mini panettone in the panettone paper?
如果做4吋，份量是多少？
I would like to know it no need up side down hang it after oven from oven ?
You can hang upside down to cool. But this recipe mainly use industrial yeast, the bread texture is very stable, so there is not much difference between hanging upside down and not hanging upside down. Some time later I will share another recipe which need to hang upside down.
Thanks for your replies , I will try it n hopefully able to get the same result as yours ..
Que deliciosa receta❤
Hello, if using 00 flour w380 ,is your formula applicable? As it is the only flour i hve at the moment.😊😍
It is ok if the protein is over 13%, higher is better
@@AllCookingStuff thank you so much.
Thank you so much for sharing your great Panettone, can you tell me why need to keep bubble in the dough be fore the final proof ?
This bread is different from Japanese style bread. European style bread generally has lot of air bubbles and the texture looks like old Swiss cheese.
Это вкусно... очень...Огромное спасибо за рецепт!!!🤩🤩🤩It's delicious... very... Thank you so much for the recipe!!!🤩🤩🤩
Wow this is nice friend.
Дуже гарний пенеттоні. Дуже хочу його спекти. Чи получиться заміс руками? Тісто дуже красиве, тримається в кучці не розпливається. Щиро дякую за ваш труд. Всім гарного дня.
Thanks for the recipe - looking forward to making this tomorrow! How long do you think this bread can stay fresh for, please? 🤩
It is ok at 4 day when seal in bag. This bread has less sugar and butter, so don’t store too long
Could you please tell me the rum brand you are using ? Thank you.
I just random choose it from local store, about medium price
sou do Brasil,.nao entedi a receita, qtovai de fermento para esponja, depois vai mais fermento a.receita pedi 1 mas ............2 massa maso video nao mostra enfimpkde.ser
早上才想起我昨晚上做的波兰种在室温下放了一夜，大概11个小时了，还能用吗？😭
你可以打开看看，不能有太多酸味。波兰种面团不应该自己垮下去
现在冬天，如果室温不高，应该还能使用。
回复太及时了👍前两天看到你的视频以后就计划好的趁今天休息试一下，这是圣诞节前唯一的时间充裕的一天，非常感谢你的配方，每个配方的成功率都很高，你的频道是我发现的宝藏，我几乎每款必试😘🌹
谢谢🙏！
請問我沒有2個6寸的，可以放在一個8寸的烤盤嗎？
Thanks for the recipe
一次成功!謝謝!
16小時，酵頭不發酸嗎？
Ola
Boa noite
Ficou lindo e acredito muito saborosa.Sou brasileira poderia por traduçao para o portugues???
Acabei de adicionar tradução em português
最后十五分钟我盖了锡纸，面包完全塌陷了，但是出炉冷却后，味道超级棒!
除非你盖锡纸压了面包，面包塌陷的原因可能是发酵过度或者面筋不好。
搅打面团的时候要观察和检测面团的状态，注意不要打过了。酵母最好用耐糖酵母，发酵和醒发都不能发过头。
@@AllCookingStuff 谢谢你的回复，可能我这里天气热不需要发酵三个小时，下次不盖锡纸试试看，你的配方做出来的面包实在太好 吃了，再次感谢你！
发面的时候，依面团的状态为准。时间只能作为参考。发面的时间会受面团的温度和发酵环境温度不同而不同。夏天会明显缩短发酵时间。
老師
請問基發可以使用冷藏發酵嗎？
謝謝
可以的。使用前需要回温，面团中心温度需要达到16°Ｃ以上。
@@AllCookingStuff 謝謝老師回覆
@@AllCookingStuff
老師 再請問ㄧ下
若使用4吋潘尼朵尼紙模
2個6吋配方
可做幾個4吋？
烤溫跟時間？
謝謝🙏
可以做4个4寸，烘烤时间可以减少5分钟
@@AllCookingStuff 謝謝🙏
在costco 看到有卖的 回来还真搜到了 看过以后觉得 要不还是直接买着吃吧 好复杂
Costco的意大利果干面包我以前也买来吃过。但这款面包比Costco的要好吃得多。
好的意大利果干面包制作过程都很繁琐、讲究，所以售价也很高，只有在专门卖意大利食品的商店才买得到。
请问老师：杏仁片要提前烤过吗？
不用提前烤过，直接使用生的杏仁片就可以了
Really Super yummy I will try same way
Hi can you please make bread recipes with all purpose flour we cannot find bread flour in sri lanka
I have some all purpose flour bread recipes you can check. will make more later.
I checked out all your recipes. Unfortunately the all purpose flour protein percentage we can find in sri lanka is 10% at the moment 😢
Hi..can I omit rum? or what can I use instead of rum
Yes, you can use orange juice, apple juice, or even water to replace rum
@@AllCookingStuff thank you so much 😊
Ola muito obrigada por me responder gostei muito de conhecer seu trabalho.
Um bom natal pra vc.
Um bom natal pra vc.😀
what brand of dough mixer do you use?
KitchenAid proline 7qt mixer
Verry Verry Good .
Maravilhoso,deve ficar uma delícia 😋.
Adorei essa receita,obrigada por compartilhar.
Excelente. Parabéns.
Muchas gracias desde Lima Perú ❤️
我的面团太黏了；只发酵一次都发了大半天，另外感觉干果的量可以多些。总之，我做得挺失败的
面团很粘的原因大概是：1。面粉吸水性不好，下次换一下其它品牌的面粉，用含13%以上蛋白质含量的面粉。
2。面团搅打不够，面团也会很粘。
3。面团搅打过了，面筋断了时，面团也会很粘。
发酵时间的长短跟酵母还有面团的基础温度和发酵环境温度都有关，面筋断了也有影响。 如果你用的酵母有分耐高糖酵母和低糖酵母，这里需要用耐高糖酵母。
基础发酵温度可以调整到26°Ｃ，最后发酵温度约28-30°C。 如果没有发酵箱，可以在烤箱里放一杯热水，把烤箱里的灯打开10-15分钟后关上，这些方法可以提高温度，让面团发酵快一些。
干果可以适当的增加少些，放太多会影响面团膨胀。
@@AllCookingStuff 老師請問若是太黏是可以用高粉的嗎
为什么要发酵3⃣️到4⃣️小时
这款配方发酵的时候用的温度比较低（室温22°C）发酵时间就比较长。这样面包的风味会更好。
你也可以用28-30°C。
@@AllCookingStuff 如果用35度，需要发酵多久
@@evvlim128 我没有用过35°C来发酵潘娜朵妮。 发酵时间应该会缩短很，注意多观察面团的状态。
Muito bom o seu mas não consegui entender seja mais claro nas receita do panetone fiquei triste
謝謝老師講解。請問你的panttone包。不同倒吊讓它定形嗎？
这一款panettone 使用的是普通酵母，而且份量比较大，所以面包气孔很稳定，不需要倒挂。稍后我会分享另一款比较复杂的配方，就需要倒挂才能不让面包塌缩
謝謝回答
老师您好！请问做 Panettone 最好是用法国面包粉还是用日本面包粉做比较合适？你用的酵母是速发酵母还是耐糖酵母？ 什么是 ”耐糖酵母”？谢谢
两种面粉都可以的。 选用protein蛋白质含量高的面包粉就可以了。
我用的是加拿大当地超市买的即溶酵母Instant Yeast ，它没有分耐高糖或低糖酵母。
有的地方，有的牌子分耐高糖或低糖酵母。当面团里的含糖量比较高时，就需要用耐高糖酵母，否则面团发不起来。
@@AllCookingStuff 非常的谢谢您
请问为什么面包的中间不起发
是最后的发酵没有发起来？还是烤完的面包中间没有蓬起来？
@@AllCookingStuff ：你好！谢谢回复，是烤好了后中间没有发起来
是出炉后塌下去了还是在烤箱中就塌了？有没有切开面包看看内部组织？
This is amazing. ❤😊
请问老师，您可有倒吊面包来冷却? 需要吗？谢谢您。
这个配方不用倒吊
Las letras impide ver la elaboración. Pero me gusta
Solo actualice la traducción al español, tal vez ahora sea mejor
Excellent, bravo !!!
Thanks 😊
Nossa...essa foi a receita de panetone mais bem explicada que vi até agora! Parabéns por nos passar essa excelente receita. Muitas Gracias! 🤩👏🏼
请问冷却后封密两三天是放在室内还是冷藏?
室温下密封保存。但是室温温度不易过高，否则面包会产生很重的酒精味，也容易变质。25°C以下的室温温度比较好。
@@AllCookingStuff 但我这里是马来西亚，肯定超过25度，那应该怎样?
I dont have rum, can i use bailey?
It should be ok, if it is too thick, maybe you need add more juice to sock the rasins and candied fruits.
@@AllCookingStuff Thanks
Здравствуйте.Рецепт прекрасен.Респект мастеру.На закваске у вас есть рецепт панеттоне?
請問麵包可以放多久? 謝謝~
这个面包减少了很多黄油和糖的用量，存放到第4/5天时就会有点发干，所以最好不要存放太久。
@@AllCookingStuff 謝謝~
请问可不可以换成一个十寸的模具，谢谢
可以，只是面包太大了吃不完不好保存
@@AllCookingStuff
圣诞节快到了想和朋友一起分享，谢谢你