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.
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
Quiero decirles que hice su receta tal cual, me quedo super!! Gracias por compartir sus extraordinarias recetas 🤗 .lo único complicado fue.....esperar a probarlo 😅
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 TH-cam the allow us to sent photos in our comments so I could show you my beautiful panettone 😍
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?
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.
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.
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.
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.
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
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.
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
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
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
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！
Beautiful. Good thing you made two. One for eating right away and the other for waiting the requisite 3 days for optimal flavour.
Much appreciate your details orientation n whole heartiness working on this recipe! 💖❤️💕
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.
Finnish baking this yesterday ,and its so fragrant n yummy ,thank you for all the recipes , love them so much.💞
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 the great recipe, that's really good for Christmas.Beautiful video! 👍
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
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
very good recipe, I have successfully completed, thank you very much for your sharing.
👍👍
looks wonderful 😋
Nossa...essa foi a receita de panetone mais bem explicada que vi até agora! Parabéns por nos passar essa excelente receita. Muitas Gracias! 🤩👏🏼
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!!
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 TH-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 ❤❤❤😘😘😘
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🙏
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?
Это вкусно... очень...Огромное спасибо за рецепт!!!🤩🤩🤩It's delicious... very... Thank you so much for the recipe!!!🤩🤩🤩
Hola gracias x compartir 🙋♀️Costa Rica América Central Ana Lucia 👍🏻
感谢分享
ps：为你重复利用保鲜膜的做法点个赞！🥰
很环保♻️
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。。
Maravilhoso,deve ficar uma delícia 😋.
Adorei essa receita,obrigada por compartilhar.
Excelente. Parabéns.
I enjoyed watching your video!!
It looks delicious 😋❤️
جميله جدا تسلم ايدك ياحبيبتي بالتوفيق والنجاح 👍👍👍👏👏👏👌🤝💐
Se ven super deliciosos, gracias💪
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.
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。
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
Harika olmuş ellerinize sağlık 👍👍👍👌👌👌👌👌🧿🧿🧿🧿🧿🧿🌷🌷afiyet olsun
Ola muito obrigada por me responder gostei muito de conhecer seu trabalho.
Um bom natal pra vc.
Um bom natal pra vc.😀
看了就好好吃😋好讚好美的麵包👍💕
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.
…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🥰
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.
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
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。
super foods，nice.
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。
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
好棒的分享 期待会有史多伦面包的recipe 😄
谢谢你的建议👍👍
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
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?
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
Que deliciosa receta❤
感谢分享👍……好喜欢这款蛋糕
Thanks for the recipe
感谢分享太爱了❤
Really Super yummy I will try same way
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
Красавец!!! После выпечки его нужно подвесить на шпажках, оно вытягивается и становится совершенно воздушным при остывании.
В этом рецепте используются не живые дрожжи, поэтому, подвешивать не нужно.
超棒的分享。感谢！
感动到相见恨晚😄一定试试看。
谢谢支持🙏
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.
Wow this is nice friend.
Thanks for sharing. I noticed there is no need to invert the pan to cool?
This recipe don’t need
Brava ..... molto brava 😄👍🏽👍🏽👍🏽
如果做4吋，份量是多少？
This is amazing. ❤😊
Ola
Boa noite
Ficou lindo e acredito muito saborosa.Sou brasileira poderia por traduçao para o portugues???
Acabei de adicionar tradução em português
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！
祝聖誕快樂🎅🤶身體健康🎅💝💌💋💃🤩😘😍拍多啲好片畀你睇🤗😘😋
谢谢🙏，新年快乐！
Muchas gracias desde Lima Perú ❤️
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。
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
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。
Спасибо большое.Смотрела тысячу раз.очень нравится Ваша выпечка.Удачи Вам
Спасибо
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.
請問我沒有2個6寸的，可以放在一個8寸的烤盤嗎？
Здравствуйте.Рецепт прекрасен.Респект мастеру.На закваске у вас есть рецепт панеттоне?
If don’t have mixer, can use hand to mix?
How long does it take for 10 mini panettone in the panettone paper?
Verry Verry Good .
一次成功!謝謝!
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.
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
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
Excellent, bravo !!!
Thanks 😊
多謝食譜，成功做到美味的panettone
👍👍
Спасибо.уж очень віглядит красиво и вкусно,что я подписалась на Ваш канал
Спасибо.
16小時，酵頭不發酸嗎？
I love this bread🌹
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。
超棒的食谱 好松软的面包✌✌✌
很喜欢你做的面包👍,要试做了😍
Love it ♥️
a melhor receita ❤
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?
how i wish i can make it, same as you did! 🤗❤
You can do it!😊
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🙏
Thankyou
I love it😋😋👍
Thank you 😋
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
It looks yummy and great 😍 👍 thank you for sharing ✨
Thanks for watching
@@AllCookingStuff your welcome 🌸
Great channel!! Thanks for sharing!! Recently discovered it 😉😉
Welcome!
谢分享，good recipe，因为没有设备，一直不敢试，今天鼓起勇气，终于做成了。
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
Awesome job 👌👍🇲🇨
Also the perfect result P-tone 😋😋
請問可以用450g的吐司模嗎？
可以
Las letras impide ver la elaboración. Pero me gusta
Solo actualice la traducción al español, tal vez ahora sea mejor
Could you please tell me the rum brand you are using ? Thank you.
I just random choose it from local store, about medium price