♥ [一起來過節] Buon Natale 義大利Panettone聖誕麵包 @ LE PHARE．樂法

聖誕節就是耶穌誕生的節日

以前的聖誕節對我來說就是欣賞佈置的漂亮的聖誕樹

現在的聖誕節對我來說卻有著不同的意義

成為基督徒後我的生命變得很不同

我感謝上帝把最好的禮物耶穌賜給我們

使我能夠認識祂

如果你還不認識祂

我想將這個福音當做禮物送給你

希望你也和我一起擁有那份愛

祂是我天上的父

祂使我能夠明白原來有一種愛是那麼的無私是那麼的美妙

Noël 在歐洲是非常重要的假期

每到這個節期感覺家家戶戶的廚房都在忙碌著

準備各式各樣的佳餚跟著最愛的親人們一起享用

今年k首度嘗試製作聖誕節麵包

在義大利聖誕節有兩種過節麵包 Panettone 跟 Pandoro

我選擇的是較為國人熟悉的 Panettone來製作

網路上食譜好多....

我在TasteSpotting 網站選擇了一個自己喜愛的食譜來試試看

昨天也看見Winnie有介紹大家也可以使用他的食譜喔

準備捲起袖子我們開始吧！

準備材料：

1. Egg*2 + Egg yolk*1

2. 1 tsp vanilla extract

3. 500g all purpose flour (我改用250高筋+250g低筋)

4. 14g dried yeast

5. 80g caster sugar

6. 200g unsalt butter

7. 1/2 tsp salt

8. 200ml warm milk

9. 140g mixed raisins,sultana(我省略) and cranberries(我省略)

10. 140g candied orange and lemon peel(我省略)

11. extra milk for brushing (我改放奶油塊)

12. 2 tbsp flaked almonds(我省略)

作法：

1. Beat the eggs and yolk with Vanilla

2. In a large bowl, mix the flour, yeast, sugar and salt. Add the warm milk, sticky dough. Cover with cling film and leave in a warm place until the dough has double in size. (about 45 mins in warm climate)

3. Line a large muffin tray with 10 muffin liners and set aside.

4. Once the dough has risen, blend the butter, fruit and peel into the risen dough, preferably with your hands. Cut into 10 piece into each muffin liner. Cover with clingwrap and leave for the dough to rise to double its size.

5. Preheat oven to 190C. Brush the risen dough with milk and scatter some almond flakes oth the top.Bake for about 25-30 mins until golden. Best eaten within 3 days or freeze for up 6 weeks.