意大利聖誕麵包食譜 Panettone Recipe
記得第一次吃Panettone，是多年前出席朋友派對的時候。我走進香港中環的Olivers，打算買點東西帶過去，看見這款包裝精美、價格昂貴的「蛋糕」，覺得應該是好東西吧，便買了一個。到了朋友家，打開包裝，大家看見這個其貌不揚的東西，起初興趣不大，還笑着揶揄我：「你買了什麼鬼東西給我們吃？」然而，一吃入口，不得了！大家都馬上搶著多吃一塊！
自此之後，我每年聖誕都吃Panettone，也漸漸對它加深了認識。它其實並不是蛋糕，質地與做法更接近麵包，是意大利米蘭的傳統聖誕食品。
Panettone後來在香港日漸普及，除了Olivers，其他超級市場都買得到，大大小小琳瑯滿目。然而我卻開始不想再在街上購買，寧願自己動手做。 搬到英國後，Panettone更是隨處可見，但我仍然覺得自己做的最好吃。以下是我的食譜。
材料
- 溫水：30 ml
- 乾酵母：7g
- 砂糖：30g
- 高筋麵粉：1.5 杯
- 普通麵粉：1.5 杯
- 雞蛋：3 隻
- 雲尼拿香精：1 茶匙
- 蜜糖：1 湯匙
- 無鹽牛油：30g
- 鹽：1/2 茶匙
- 乾生果皮：1/3 杯
- 葡萄乾：1/2 杯
- 1個鮮橙的皮
- 1個鮮檸檬的皮
- 冧酒：適量（或以橙汁代替）
製作步驟
- 將葡萄乾以冧酒浸泡過夜，讓其充分吸收酒香。（如不使用酒，可改用橙汁。）
- 將酵母加入溫水中，加入一湯匙砂糖，拌勻後放在溫暖處，靜置至起泡。
- 拌勻麵粉和砂糖，將酵母液、雞蛋、雲尼拿香精、蜜糖、鮮橙皮、鮮檸檬皮加麵粉中，搓揉成均勻麵糰。
- 溶化牛油，分三、四次加入粉團，繼續搓至麵糰光滑有彈性。
- 將麵糰放入已塗油的容器中，蓋好，在溫暖處發酵至體積膨脹一倍（約 45 分鐘，視氣溫而定）。
- 取出粉團，在灑了麵粉的平面上輕輕搓開，加入葡萄乾和雜果皮，揉至均勻分佈。
- 再次靜置麵糰，讓其膨脹至原來的兩倍。
- 預熱焗爐至200 °C。
- 取出麵糰，在灑了麵粉的平面上輕輕整形，放入已塗油的焗模中，靜置 30 分鐘。
- 先以 200°C 烤 15 分鐘，然後調低至 180°C，再烤約 45 分鐘至表面金黃。
I still remember the first time I tried Panettone. It was many years ago, when I attended a friend’s party. I stopped by Oliver’s in Central, Hong Kong, to pick up something to bring along. I saw this finely packaged, rather expensive ‘cake’ and thought it must be something special. At the party, when I opened the box of this ordinarily-looking ‘cake’, my friends looked at it with skeptism. Some even laughed and teased me: “What on earth did you buy for us?” But once they took a bite… Oh my! Everyone immediately went for a second slice.
Since then, I’ve had Panettone every Christmas, and gradually came to understand it better. It’s actually not a cake, but a bread – a traditional Christmas bread from Milan, Italy. Over the years, Panettone has become increasingly common in shops in Hong Kong, in all shapes and sizes. Yet I preferred making it myself. After moving to the UK, Panettone became even easier to find, but I still believe homemade is the best. Here I am sharing the recipe.
Ingredients
- Warm Water: 30 ml
- Dried Yeast: 7g
- Sugar: 30g
- Bread Flour: 1.5 cups
- Plain Flour: 1.5 cups
- Eggs: 3
- Vanilla Extract: 1 teaspoon
- Honey: 1 tablespoon
- Unsalted Butter: 30g
- Salt: 1/2 teaspoon
- Mixed Candied Peel: 1/3 cup
- Raisins: 1/2 cup
- Zest of 1 orange
- Zest of 1 lemon
- Rum: as needed (or orange juice as a substitute)
Steps
- Soak the raisins in rum overnight so they absorb the flavour. (If not using alcohol, substitute with orange juice.)
- Add the yeast to the warm water together with one tablespoon of sugar. Stir well and leave in a warm place until foamy.
- Mix the flours and remaining sugar together. Add the yeast mixture, eggs, vanilla extract, honey, orange zest and lemon zest. Knead until a dough forms.
- Melt the butter and add it to the dough in 3–4 additions, kneading continuously until the dough becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and leave in a warm place until doubled in size (about 45 minutes, depending on temperature).
- Turn the dough out onto a floured surface. Gently knead in the raisins and candied peel until evenly distributed.
- Let the dough rest again until it doubles in size.
- Preheat the oven to 200°C.
- Shape the dough on a lightly floured surface, place it into a greased baking tin, and let it rest for another 30 minutes.
- Bake at 200°C for 15 minutes, then reduce the temperature to 180°C and bake for a further 45 minutes, or until golden brown.
完成後的Panettonne鬆軟可口，洋溢着冧酒的香味。This Panettone is soft and fluffy, with a hearty aroma of rum.
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