PANDORO CLASSICO🎄RITA CHEF | Soffice e profumato, senza planetaria.

#RitaChef #Pandoro INSTAGRAM   / incucinaconritachef   SUBTITLES IN YOUR LANGUAGE. INGREDIENTS IN INFOBOX. 🔎PANDORO is a classic Christmas dessert: it's soft, golden, and fragrant. 🇬🇧 INGREDIENTS FOR A 1KG MOLD: Yeast: 80g milk (room temperature) 15g fresh brewer's yeast 15g sugar 60g Pandoro flour (W400) Dough: 3 medium eggs 160g sugar 50g soft butter Yeast Zest of 1 organic orange Zest of 1 organic lemon Vanilla powder / vanilla extract 500g flour (W400) 3g salt 60g butter for the cake (18x18cm) BAKE IN A PREHEATED OVEN AT 150°C FOR APPROXIMATELY 50 MINUTES. TRY WITH A TOOTHPICK BEFORE REMOVED FROM THE BAKE DUST WITH ICING SUGAR. 🇬🇧 INGREDIENTS FOR A 1KG MOLD: Sponge / Leaven: 80 gr of milk (room temperature) 15 g of fresh yeast 15 g of sugar 60 g of flour for Pandoro (W400) Dough: 3 medium eggs 160 g of sugar 50 g of soft butter Sponge / leaven Zest of 1 organic orange Zest of 1 organic lemon Vanilla Powder / Vanilla Extract 500g of flour (W400) 3 g of salt 60 g of butter for the tile (18x18 cm) BAKE IN A PREHEATED STATIC OVEN AT 150° FOR ABOUT 50 MINUTES. DO THE TOOTHPICK TEST BEFORE TAKING IT OUT OF THE OVEN SPRINKLE WITH POWDERED SUGAR. 🇫🇷 INGREDIENTS FOR A 1KG MOULE: Levin: 80 g of milk (room temperature) 15 g of fresh ingredients 15 g of sugar 60 g of flour for Pandoro (W400) Pate: 3 oeufs moyens 160 g of sugar 50 g of beurre toffee Levin The zests of 1 organic orange The zests of 1 organic citron Poudre de vanille / Extrait de vanille 500 g of flour (W400) 3 g of sel 60 g of drink for the "tuile" (18x18cm) SEW IN A FOUR STATIQUE PRECHAUFFÉ À 150° PENDANT ENVIRON 50 MINUTES. TAKE THE TEST DU CURE-DENT BEFORE THE SORTING DU FOUR SAUPOUDRER DE SUCRE GLACE. 🇪🇸 INGREDIENTS FOR A MOLD OF 1KG: Levadura: 80 g of leche (room temperature) 15 g of fresh levadura 15 g of blue 60 g of Pandoro harine (W400) Mass: 3 medium hues 160 g of blue 50 g of mild mantequilla Levadura Ralladura de 1 ecological naranja Rack up 1 organic lemon Vainilla en polvo / Vainilla extract 500g of harine (W400) 3 g of salt 60 g of mantequilla for the "azulejo" (18x18cm) HORNE IN AN EAST HORN PREHEATED AT 150° DURING A ONE 50 MINUTES. HAZ LA PRUEBA DEL PALILLO ANTES DE SACARLO DEL HORNO ESPOLVOREA CON AZÚCAR EN POLVO. Last month: 🇸🇦 Translation: 80 غرام من الحليب (درجة حرارة الغرفة) 15 days ago الطازجة 15 years ago 60 غرام دقيق لباندورو (W400) Read more: 3 بيضات متوسطة الحجم 160 days ago 50 days الطرية أخمر بشر 1 برتقال عضوي نكهة 1 ليمون عضوي مسحوق الفانيليا / مستخلص الفانيليا 500 euros (W400) 3 days ago 60 غرام زبدة للبلاط (18x18 سم) تخبز في فرن ثابت محمى على حرارة 150 درجة لمدة 50 دقيقة تقريبا. قم بإجراء اختبار المسواك قبل إخراجه من الفرن يرش السكر البودرة. #Christmas #Pandoro #RitaChef #ItalianRecipe #Tutorial #Christmas #noel #navidad #christmasrecipe #Viral #trending #Cooking #Recipe #PandoroDiNatale #Pandoro2023 LINKS & SOCIAL MEDIA FACEBOOK   / incucinaconritachef   INSTAGRAM   / incucinaconritachef   TWITTER   / ritachef2015