![[cc] Pandan Panettone Recipe | Sourdough |](https://i2.wp.com/res.cloudinary.com/glide/image/fetch/https%3A%2F%2Fi.ytimg.com%2Fvi%2FFTvt_0FlJOE%2Fmaxresdefault.jpg?w=823&resize=823,500&ssl=1 "[cc] Pandan Panettone Recipe | Sourdough |")
[cc] Pandan Panettone Recipe | Sourdough |
My first voiceover. I’m reluctantly trying it… be nice 😁😅
Pandan panettone
You can download the recipe here.
Mixer used
FAMAG 10-Speed Spiral Mixer IM8-S High Hydration – Dark Silver (11L/370w) 8kg Dough Tilt-Head Removable Bowl (Made in Italy)
How to make pandan extract
Music track: Rose by Lukrembo
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Music track Jay by Lukrembo
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23 Comments
Thank you Lily fort this detailed video! Your voice is also very comforting to listen too! I have one question, if I do not use the pandan paste because I can not get it in my country, do I have to replace the moisture it gives to the dough with something else, like water? Or just leave it out without adding anything else….. What would you reccomend? Thank you!
Hi again, sorry for all the questions. Does your orange peel ever crystallize in the refrigerator? Do you use it like that or do you melt it down first and then use it?
have you tried leaving the second dough in the fridge when you were short on time and didn't have time to bake it in the same day?
Thank you Lily for this detailed video.
Thank you! Best guides for panettone out there. I wonder what kind of flour do you use.. and what flour could I use if I’m not able get the specific for panettone. Pizza flour? Italian hard grain flour?
Keep it up!
Thank you Lilly ❤️ 😊 🙏
Hi Lily, I did Pandan Panettone last month for Xmas. But my liquid starter converted to LM was not good enough to achieve the open crumb you have here. I also did not know what I was doing and why, I am perfectly comfortable with my liq starter which I feed every night (keep only about 20g), so I junked it and used your apple yeast method and after about 3 weeks I managed to do a good choc panettone using your recipe, again not the most open of crumbs but extremely tasty and more successful than the pandan flavored ones. Since then, after tirelessly refreshing and feeding my LM who I call Liv Mafun – the Mafun is understandable I should think, I got it to 4.1 PH but I was all panettone'd out, so she is all wrapped, bound and chilling out in the fridge. My liq starter I named Bo-Dough ;-D because it also gave me a hard time in the beginning… actually it should be the other way around, the starter should be calling me that !
Btw the journey to achieve the 4.1 PH was about 6kgs worth of Manitoba but as I said to an expert Panettone friend, it's a labor of love, literally comparing it to giving birth, during the process very painful but after the success, the pain is forgotten and one is full of joy LOL !!!!!
I tried reaching out to you in December but I truly understand that it would be an extremely busy month for you. Don't know if I can post an image of my choc panettone here. I am geek inclined, made a spreadsheet with all the different recipes from various sources and also instant calculation for quantity, sizes etc……….. so will be analysing that for a while ! My next bake for Panettone will be nearer easter, small household here and not really bread eaters ……..just love baking.
Your voice over soo helpful please keep sharing about panettone ❤❤ thank you for your sharing hihi ❤❤
Amazing! Thank you Lilly! Could I replace if I want to try other flavors, orange paste or pistachio paste instead of pandan extract? Just replacing the same quantity in your recipe? 🫶🙏
Thank you your new video. I would like to ask you the type of flour in your recipe?
You did the voice over!!!! Thank you! 🙏🏽 WE LOVE IT!
Why are there no italian subtitles?
Thank you, this is a lovely video and your voice-over was excellent! Just the right level of detail and very well explained! I can't wait to try this recipe. Mixing the sugar and yolks in the second dough is something I have not done before, but it is such a good idea!
Lily🙏
Thank you very much, I follow your video, my panettone is beautiful, I can't send you the picture, but there is a little problem, crumb is not open.
Thank you.mi think this is best video of mixing panettone doughs with a spiral mixer.m
Thank you so much Lily for selflessly spending time to produce such a detailed video! Love your voiceover as well! 🎉❤
我照著妳上一集配方製作，非常成功❤
非常感謝妳😊
ive made pannetone twice and the first dough didnt rise! could it have to do with the pasta madre
awesome baked, will definitely give it a try. Thanks for the detailed video.
Thanks Lily for a very detailed and informative video on panettone making. Love it.
Как посмотреть рецепт?
Wooow thank you very much ❤