美食的享受，也是內(nèi)心的救贖，當(dāng)你花費4天時間把潘娜托尼做好，你的成就感是爆棚的！

用料

潘娜托尼

第一天

波蘭種面團

高筋粉

60g

60g

新鮮酵母

1g

固體老面種面團

波蘭種

80g

高筋粉

80g

22g

第二天

（上午）

潘中種面團

高筋粉

500g

冰水

200g

乳酸菌飲料

50g

固體老面種

144g

細(xì)砂糖

156g

冰蛋黃

113g

新鮮酵母

2g

無鹽黃油

150g

第二天

（下午）

潘主面團

冷凍高筋粉

131g

細(xì)砂糖

120g

冰蛋黃

200g

8.7g

無鹽黃油

287g

卡仕達(dá)香料醬

54g

浸泡果干

約390g

巧克力豆

100g

卡仕達(dá)醬

牛奶

250g

雞蛋

50g

細(xì)砂糖

30g

低筋粉

30g

卡仕達(dá)香料醬

卡仕達(dá)醬

50g

青檸檬皮

半顆

橙子皮

半顆

香草醬

1g

（或香草莢

半根）

果干

橙子丁

115g

提子干

115g

柚子丁

60g

草莓干

60g

高筋粉：nippn

夢力高筋粉

乳酸菌飲料：每益添

新鮮酵母:燕子

香草醬:金香草牌波旁香草調(diào)味醬

巧克力：54%嘉利寶可可脂黑巧

售賣價格：現(xiàn)貨78元

預(yù)售68元

烘烤溫度參考

海氏SP50上下火160℃20分鐘后

轉(zhuǎn)上火170℃下火180℃15-20分鐘

潘娜托尼的做法

1. 第一天做波蘭種和固體老面種，按照配方操完全不會出錯，我講解的非常細(xì)致了

1. 第二天，揉中種面團，先放一半的蛋黃和其他的食材，慢速成團，快速出膜，再慢慢加入蛋黃

1. 剩下的蛋黃廚師機一直三檔，慢慢加入，每次揉到啞光，再加入下一次蛋黃，分三次加入，揉到光滑，再一片片放入黃油，廚師機也是一直三檔

1. 黃油揉勻后5檔半分鐘，面團就可以揉好了，量一下出面溫度，收圓放在發(fā)酵箱發(fā)酵到3倍大，大約6小時

1. 制作卡士達(dá)醬，加入所有材料，攪拌均勻，中途一直攪拌，別胡底，發(fā)現(xiàn)粘稠，關(guān)火攪拌順滑，裝盆貼面保存

1. 果干都用開水浸泡后，瀝干水分，分別裝袋，別串味，放冰箱冷藏備用

1. 第二天下午揉主面團，先把揉面桶和高筋粉冷凍，再和中種棉拖揉勻揉到8分筋

1. 3檔6分鐘，分3到4次加入冷藏透的蛋黃

1. 加完蛋黃，破口有鋸齒，按照我給的順序加入其他食材，一直是3檔的速度再揉

1. 面團揉好，加入浸泡后的果干和巧克力豆，慢速揉勻，出缸，收圓

1. 如果出面溫度低。就放發(fā)酵箱30℃發(fā)酵一小時，溫度升上來，折疊一次，放冰箱冷藏發(fā)酵一晚上，第三天再整形
2. https://weibo.com/ttarticle/p/show?id=2309405162512625827910
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1. 第三天早晨，冷藏拿出的面團，發(fā)酵箱回溫一小時后再分割收圓，

1. 收圓的手法看視頻，松弛10分鐘后再次收圓入模發(fā)酵

1. 發(fā)酵箱29℃濕度60%，大約發(fā)酵4.5小時，發(fā)好后表面割口，放黃油入爐烘烤

1. 烘烤溫度時間，所有的配方我都給出了，如果不想做，看也是視覺享受的！