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Homemade Pandoro. Tutorial. Explanation of all the steps A real video of how to make pandoro at home with an explanation of all the steps. For those who want to venture into this great leavened product with satisfaction for a magical Christmas. Below after the ingredients I also put all the links to the equipment, flours and more. Doses for a 1 kg pandoro Keep in mind that 1.100 kg of dough will need to be placed in the mold 1st dough: 50 g of sourdough starter 95 g of sugar 260 g of whole eggs 110 g of excellent quality butter 345 g of strong flour for panettone W 320-350  Emulsion: 120 g of excellent quality butter 55 g of sugar 25 g of cocoa butter 10 g of honey A vanilla pod 2nd dough: First dough 55 g of strong flour for panettone W 320-350 5 g of salt 4 g of powdered malt 55 g of egg yolks Fan oven at 150° for 50 minutes Cook with the oven half open for the last 10 minutes. The pandoro is cooked when the core temperature reaches 94° Do not open the oven for the first 40 minutes. Here is the link for everything you need if you want to buy it: Pandoro molds https://amzn.to/3FxwTPE Strong flour for panettone https://amzn.to/3FfbIQW Cocoa butter https://amzn.to/3FxZMuW Powdered malt https://amzn.to/3HkEv9E Laser thermometer https://amzn.to/3FCpfng Probe thermometer https://amzn.to/3W1ooSh Detaching https://amzn.to/3Fd0Inm Planetary mixer https://amzn.to/3UK9gaO Bags for packaging pandoro https://amzn.to/3iSvIBC