PANDORO RICETTA RAPIDA

Quick recipe Pandoro

Basic level

DOLCE FORNO

acqua

burro 82% m.g.

lievito

zucchero

tuorlo d'uovo

BURRO DI CACAO

ZUCCHERO INVERTITO

sale

BIANCANEVE PLUS

FIRST DOUGH:

Ingredients

6.500g

water  - (28-30°C)

3.500g

unsalted butter 82% fat  - (morbido)

1.300g

yeast

220g

Preparation

Knead until a smooth, dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 2 hours and 30 minutes so that the volume trebles. EMULSION:

FIRST DOUGH:

Ingredients

unsalted butter 82% fat  - (morbido)

2.000g

sugar

400g

egg yolk

500g

250g

Preparation

Knead until a smooth, dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 2 hours and 30 minutes so that the volume trebles. EMULSION:

FIRST DOUGH:

Ingredients

4.500g

egg yolk

2.500g

unsalted butter 82% fat  - (morbido)

700g

sugar

1.000g

250g

salt

100g

Preparation

Knead until a smooth, dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 2 hours and 30 minutes so that the volume trebles. EMULSION:

IRCA products in the recipe