ang-kay
Jean, proofing is subjective. My proofing is not a dogma at all, but some kind of reference point. After all, the strength of the leaven, yeast is different, and the temperature. You should always look at your test.
Jeanne44
Okay, I'll be bolder in making decisions! Angela, thanks a lot again!
Jeanne44
Angela! We tried Pandora today! Very creamy exquisite taste! Now I don't even know if it is worth interrupting him with sugar! The glaze was made on the basis of bitter chocolate from the Babaevsky factory, cream - 20%. But I still added a tablespoon of powdered sugar. Sooooo delicious !!! I will not correct the taste with sugar. Another huge thank you!
Angela, why isn't my glaze as glossy as yours?
Attaching photo.
Italian Chocolate Pandora





Italian Chocolate Pandora
ang-kay
Jeanne, it's great that the taste is harmonious for you. Thank you for such a wonderful detailed report.
Quote: Jeanne44
Why is my glaze not glossy like yours?
I, too, when it freezes is not so shiny. In the photo, fresh glaze.
Cvetaal
Angela, I will also note here))). Knead the biga, is it plump, should it be, or add water?
ang-kay
Should be tight. Her humidity is 50%, if I'm not mistaken)
Cvetaal
Angela, thanks! Yes, 50%.




Angela, I report. I really liked the dough - the most delicate silk, it didn't stick to my hands, but what a beautiful one. Here you can see what a shiny surface
Italian Chocolate Pandora

Molds with a diameter of 9 cm and a height of 10 cm, laid out 228 g each, a total of 5 pieces turned out. Proofing is long, about 4-5 hours. When baked, they grew a lot. Baked for 35 minutes at 160 degrees "top-bottom". The cakes are so tender and airy that I could not pierce with a skewer. There is a dent from a thermometer on one kulich).

Italian Chocolate PandoraItalian Chocolate Pandora

Next time I'll take bigger forms.

Angela, thank you for sharing your skills and such wonderful recipes with us!
ang-kay
Svetik, I rejoice with you. I hope you will be satisfied with the taste. And I am very pleased with the appearance of your Pandors) Molodechik!
Cvetaal
Thank you dear! I really enjoyed your recipes! I will definitely report on the taste and show you the section!





Angela, could not resist, tried pandora! Excellent! I liked it very much, moderately sweet, airy, layered, does not crumble at all when cutting. In a word, everything I love! Very exquisite pastries, I will bake more than once. Thank you so much dear

Italian Chocolate PandoraItalian Chocolate PandoraItalian Chocolate PandoraItalian Chocolate Pandora
ang-kay
Svetik, wonderful, wonderful, wonderful, wonderful! excellent result. Well done!
Cvetaal
Angela herself was stunned by these fibers. This pandora is the opening of the year for me!




Today I liked the taste even more, it has become more intense, moreover, it is Easter cake with a subtle chocolate note, a very harmonious combination!
Zhannptica

Thank you

Italian Chocolate Pandora
ang-kay
Zhannptica, Jeanne, beauty, and only)
Cvetaal
Angela, I can't stop thanking you for this chocolate splendor! 9 days have passed since the day of baking, pandora has become even tastier, now it is more chocolate, it feels like eating a chocolate cake. Awesome taste! Still does not crumble when cut, but from a break I
Italian Chocolate Pandora

Thank you dear for this and many other recipes !!!
ang-kay
Cvetaal, Svetlana, incredibly beautiful cut. Peki and rejoice)
Fruktoza
Tell me if you add raisins when should you do it?
ang-kay
Fruktoza, candied fruits are not added to pandora, if according to the rules. But if you really want to, then at the end of the batch.
Zhannptica
Well, let's go, little by little
ang-kay
Jeanne, good luck!
Koira
Hello! And if you replace yeast with instant dry yeast, will you get 2 and 3 grams per bigu and pulish?
ang-kay
Koira, divide the amount of yeast in the recipe by 3.
Koira
Thank you!
Cvetaal
Angela, Happy Holidays!
Accept the report!
Italian Chocolate Pandora
Last year I didn’t bake anything for Easter for family reasons, but this year the first thing I baked was my favorite chocolate pandora.
Thank you very much for the delicious cake!
ang-kay
Svetlanawhat a handsome Easter cake! I'm glad I like it. Delicious Holidays!
Koira
Hello. I bake the second year according to this recipe.
Really like. This year the "terrible" thing happened. Divided all the dough into two paper forms. Previously, they were increased by the second form, so that they would be higher. In one test it turned out to be more, in the other, respectively, less. Easter cakes parted for a long time, rose slowly. When I put it on baking, the dough began to "pour". The cake that was more pushed out the extended paper insert and began to grow with it. And then ... he practically fell over. It was decided to divide it into two Easter cakes. It's a pity, I would have been handsome if it hadn't fallen apart.

Italian Chocolate Pandora

Italian Chocolate Pandora
ang-kay
Koira, he is already handsome)
Koira
This is the second one that was smaller. And the one that fell apart was immediately eaten =))

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