Christmas Panettone

• Mix well all ingredient with slow speed for 5minutes.
• Dough temperature 26˚C
• Bulk fermentation 60 minutes.

Overnight Sponge Dough Method

• Mix well all ingredient with slow speed for 5minutes.
• Dough temperature 26˚C
• Bulk fermentation 60 minutes.
• Keep in chiller overnight.

• Mix all ingredients(except butter) with slow speed 5minutes, medium speed 4minutes.
• Then put in butter and mix with slow speed for 3minutes then medium speed 3minutes.
• Mix until gluten form develop.
• Fold in the inclusion.
• Dough temperature: 26˚C
• Bulk fermentation: 20minutes, punching for 40 minutes
• Scale: 400g
• Intermediate proof: 20minutes
• Final fermentation: 90 minutes
• Decoration: Pipe the almond topping
• Baking temperature: 170 ˚C /170 ˚C, 30-35 minutes
• Core temperature: 96˚C-97˚C

• Boil sugar, water and passion fruit together.
• Add in raisin and cook until soft.
• Soak overnight.
• Sieve the juice before use.

• Whisk the egg white and icing sugar until soft peak, then add in others ingredient and mix well.
• Keep in chiller for 1 hour.