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!!!!! ..... and is pandoro




After having read, analyzed, assessed all the recipes pandoroin my possession, my choice and 'fell on to the Morena Mint and Chocolate, a woman a certainty! Let's say that my confidence and 'was well placed as a successful preparation .... The only thing 'that the photos, as always, make pieta'e not tempt you for sure that I read in preparing this pandoro, but I can guarantee satisfaction and that instead 'was great. For this I suggest you go to visit the blog of Morena
I put the recipe verbatim Morena because it 's that I followed to the letter:
Ingredients:

450 g strong flour
135 g sugar 4 eggs

18 g of fresh yeast

water 1 teaspoon salt
2 teaspoon of vanilla extract or vanilla bean
220 grams of butter
15 grams of honey
3-4 quadretti di cioccolato bianco

Per Sfogliare

Lavorare a Pomata il burro con la vanillina (o i semini della bacca di vaniglia), il miele ed il cioccolato fuso ma non caldo...mettere a raffreddare questa crema in frigorifero dentro ad una ciotola..

Lievitino ore 10.30

15 gr di Lievito
60 gr di acqua
50 gr di farina
1 cucchiaio di zucchero
1 tuorlo

lavorare tutti gli ingredienti fino ad avere un miscuglio omogeneo...sarà piuttosto molle..
lasciare lievitare un'ora o fino al raddoppio...

1° impasto ore 11.30

Lievitino
3 gr di lievito
2 cucchiaini di acqua
25 gr di zucchero
200 gr di farina 1 uovo
35 gr di crema di burro

2° impasto ore 13.00

1° impasto
2 uova
100 gr di zucchero
200 gr di farina
1 cucchiaino di sale

mettere nella ciotola gli ingredienti in ordine di scrittura e lavorare bene fino ad incordare..ci vorrà un bel pò quindi desistere dall'aggiungere flour but eventually you'll get beat on the table .. a smooth and not sticky ..

let rise until doubled in a warm place, then spread in a rectangle between 2 sheets of film to a thickness of about 1 cm, folded in three and refrigerate for 30 minutes ..

in the meantime spread the butter between two sheets of film to a thickness of about half a cm .. and store in refrigerator to harden well .. (best time to do this ..)..

at 15.30 ... Remove the dough from the fridge, put the butter over the 2/3..ripiegare to cover the open side and then close the wallet with the other side ..

Turn 90 degrees to 3 fold ... hang and chill for 20-30 minutes ...
Repeat this process 2 more times .. folds then fold the dough in two trying to pick a ball and place in greased mold and let rise until ... .. over the edge about 4-5 hours .. too hot to avoid places not melt the butter .. and then the tip of ritrovarselo Pandoro!
Bake at 160 degrees for 30 minutes then finish cooking at 150 ° for 30 '. Always open valve (practically in the door with a pot holder to keep it slightly open) .. anyway ... do the toothpick test cover with aluminum colors too .. if you leave at least 6 hours before turning into the mold ... I 's I left up in the morning ..
here is basically a 3-pandoro recipes! Delicious!


Dico anche che quello di Morena e' perfetto,per il mio c'e' ancora spazio per migliorare!