Ingredients
- 300 g of “0” flour (preferably high quality)
- 200 g of 00 flour
- 3 eggs + 1 yolk
- 7 g of salt
- 120 g of butter (or 80 g of seed oil )
- 35 g of sugar
- 10 g of brewer’s yeast
- 10 g of barley malt (or 10 g of honey )
- 85 g of water
- Milk to taste (about 60 g )
- 5 g of powdered milk (optional)
Instructions
- The choice of flour is crucial: the combination of “0” flour and 00 flour guarantees a soft and well-structured dough. The use of fresh ingredients, such as eggs and quality butter, helps improve the final flavor of Pandoro Gastronomico .
- As for equipment, it is advisable to have:
- A mold for gastronomic Pandoro
- A mixer
- A spatula
- A large bowl
- The mixer facilitates the processing of the dough, ensuring a homogeneous consistency. The specific mold for Pandoro ensures the traditional shape, making your Pandoro Gastronomico aesthetically pleasing.
Notes
Remember that attention in choosing the ingredients and tools is essential to obtain an excellent result. A carefully prepared Pandoro Gastronomico will be the protagonist of your Christmas table, delighting your guests with its unique flavor and softness.
