烘焙
由 CookWhatHK0 次收藏
朱古力粒潘妮托尼以發酵種做成加入蜜糖、蛋黃及朱古力粒的濃郁麵糰，焗成鬆軟高身的意式甜麵包。
製作發酵種：將酵母溶入牛奶，加入砂糖攪勻，再加入兩種麵粉。搓成一個麵球，用保鮮紙蓋好，靜置發酵約2小時。
To prepare the starter, begin by dissolving the yeast in the milk. Stir in the sugar, then add both types of flour. Knead the mixture until it forms a ball, then cover it with plastic wrap and let it rise for about 2 hours.
取出已發酵嘅發酵種，溶入溫牛奶度。
Once the starter has risen, dissolve it in the warm milk.
加入輕輕打散嘅蛋黃、蜜糖、砂糖、雲尼拿同麵粉（分次加入），攪拌至麵糰光滑。
Add the lightly beaten egg yolks, honey, sugar, and vanilla. Gradually add the flour, mixing continuously until you achieve a smooth dough.
將麵糰攤開喺工作台上，分塊加入軟化牛油，搓揉至完全混合，然後加入朱古力粒。
Spread the dough out onto your work surface and place pieces of softened butter onto it. Knead until the butter is fully incorporated, then mix in the chocolate chips.
麵糰準備好後，放入已塗牛油嘅潘妮托尼模，靜置發酵至麵糰升至模頂。
When the dough is ready, transfer it to a buttered panettone mold and let it rise until it reaches the top of the mold.
用利刃輕輕喺面頂劃十字形切口，放入幾小塊牛油喺切口度，然後喺180°C嘅焗爐焗約45分鐘。
Using a sharp blade, gently score the top of the panettone to create a cross shape. Insert a few small pieces of butter into these cuts. Bake at 350°F (180°C) for about 45 minutes.
如果顏色開始太深，蓋上鋁箔紙。
If the panettone begins to brown excessively, cover it with aluminum foil.
從焗爐取出，完全放涼。最好翌日才切片，效果更佳。
Remove from the oven and let it cool completely. For optimal results, it's best to slice it the following day.
