Pandoro with cocoa with Regina
Source: https://www.meranermuehle.it/rcp_recipe/pandoro-with-cocoa-with-regina
Total time
21 Hours
Rest time
18 Hours
30 Minutes
Ingredients
3 pcs.
| PRE-DOUGH AT 11:00 A.M. | ||
| 1000 | g | Regina - with active natural yeast, without emulsifiers |
| 150 | ml | milk |
| 150 | ml | cream |
| 250 | g | egg whole (cat. A) |
| 150 | g | egg yolk (cat. A) |
| 5 | g | compressed yeast |
| 50 | g | butter |
| EMULSION | ||
| 100 | g | egg whole (cat. A) |
| 600 | g | butter |
| 300 | g | sugar |
| 110 | g | powdered sugar |
| 50 | g | cocoa butter (melted) |
| 250 | g | chocolate mass (melted) |
| 20 | g | rum |
| 5 | g | salt |
| 1 | g | vanilla |
| BIGA AT 2:00 A.M. | ||
| 200 | g | Gran Lievitati - soft wheat flour type 0 |
| 25 | ml | water |
| 100 | g | egg whole (cat. A) |
| 30 | g | sugar |
| 5 | g | compressed yeast |
| FINAL DOUGH AT 4:30 P.M. | ||
| 1755 | g | pre-dough |
| 360 | g | biga |
| 200 | g | Gran Lievitati - soft wheat flour type 0 |
| 50 | ml | milk |
| 100 | g | honey |
| 25 | ml | water |
| 1436 | g | emulsion |
Preparation
PRE-DOUGH AT 11:00 A.M.
KNEADING TIME* 4 min. first speed + 5 min. second speed or until the dough is smooth, dry and well corded. Then add the butter.
DOUGH TEMP. 26-28 °C
RESTING TIME 5 hrs, covered with a cloth, at 28 °C or until the volume has tripled.
EMULSION
Mix all the ingredients together, adding the melted chocolate mass last. Set aside in the fridge.
BIGA AT 2:00 P.M.
KNEADING TIME* 4 min. first speed + 5 min. second speed or until the dough is smooth, dry and well corded.
DOUGH TEMP. 26-28 °C
RESTING TIME 2.5 hrs, covered with a cloth, at 27-30 °C or until the volume has tripled.
FINAL DOUGH AT 4:30 P.M.
KNEADING TIME* 4 min. first speed + 7 min. second speed or until the dough is smooth and dry. Then, gradually add the emulsion.
DOUGH TEMP. 26-28 °C
RESTING TIME Approx. 20 min. at 30 °C
SHAPING Divide into 1070 g pieces and turn two times.
LEAVENING approx. 10-11 hrs at 18 °C and 80% of humidity or until the dome of the pandoro emerges 3 cm from the mould.
BAKING* 170 °C for approx. 35 min. with closed valve + 25 min. at 160 °C with open valve.
*The recipe is to be adapted according to the technology and machinery used.
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