to making a perfect panettone

製作一個完美的panettone

is if your dough looks like this.

是如果你的麵糰看起來像這樣。

Not just bright yellow, but soft and gooey,

不僅僅是明亮的黃色，而是柔軟和粘稠的。

unlike most other bread dough.

與大多數其他麵包麵糰不同。

Panettone is made with an Italian yeast

Panettone是用一種意大利酵母製作的。

called "lievito madre,"

叫做 "lievito madre"。

which literally means "mother yeast."

其字面意思是 "母酵母"。

It's a very hard yeast to master.

這是一種非常難掌握的酵母。

You need time and a lot of patience,

你需要時間和大量的耐心。

but here in Milan, the birthplace of panettone,

但在米蘭，這個panettone的發源地。

bakers are only allowed to use this yeast

麵包師只允許使用這種酵母

and this yeast only.

而且只有這種酵母。

So, what else makes Italian panettone so special?

那麼，還有什麼使意大利的panettone如此特別？

We're going to find out.

我們會發現的。

Lievito madre gives panettone its tangy flavor,

Lievito madre使panettone具有濃郁的味道。

but it also makes the baking process much longer.

但它也使烘烤過程更長。

In total, it takes three days to make one panettone.

總的來說，製作一個panettone需要三天時間。

Claudia: This yeast weighs 2.5 kilos.

克勞迪婭：這種酵母重達2.5公斤。

1 kilo will be used for about 25 kilos of panettone dough.

1公斤將用於製作約25公斤的panettone麵糰。

To make panettone, lievito madre

製作panettone，lievito madre

needs to be refreshed three times with flour and water

需要用麵粉和水刷新三次

every 3 1/2 hours.

每3個半小時一次。

Claudia: Giovanni uses what's called type 0 flour,

克勞迪婭：喬瓦尼使用所謂的0型麵粉。

a finely ground flour that makes panettone soft

使panettone變得柔軟的細麵粉

while keeping it strong and elastic.

同時保持其強度和彈性。

Temperature is important too.

溫度也很重要。

Giovanni is looking for 26 degrees Celsius.

喬瓦尼正在尋找26攝氏度。

The yeast is still a bit cold,

酵母仍然有點冷。

so it will need to mix a bit more.

所以它需要再混合一下。

When it's ready, Giovanni divides it into two parts.

當它準備好後，喬萬尼將它抽成兩部分。

One will be used today for the panettone,

其中一個將在今天用於製作panettone。

and the second will continue to age

而第二個將繼續老化

as the original 80-year-old mother yeast.

作為原始的80歲的母親酵母。

Then it is rolled to smooth it out,

然後進行滾動以使其光滑。

a bit like croissant dough.

有點像羊角麵包的麵糰。

In the evening, after the yeast has been refreshed

晚上，在酵母被刷新之後

three times, it is added to water, sugar,

三次，它被添加到水，糖。

butter, and egg yolks to create a panettone base mix.

將黃油和蛋黃混合在一起，製作成panettone基底。

The rest of the ingredients

其餘的成分

will have to wait for the next day.

將不得不等待第二天的到來。

This is how the base mix looks like the morning after.

這是第二天早上的基礎混合料的樣子。

Claudia: The base mixes with the flour

克勞迪婭：底座與麵粉混合在一起

for only 10 minutes to gain elasticity.

只需10分鐘就能獲得彈性。

Claudia: Once the network has formed,

克勞迪婭：一旦網絡形成。

Giovanni proceeds to add all the other ingredients:

喬萬尼繼續添加所有其他成分。

egg yolks; sugar; a mix of honey, candied orange paste,

蛋黃；糖；蜂蜜、蜜餞醬的混合物。

and vanilla; then salt; butter; and water.

和香草；然後是鹽；黃油；和水。

It will mix for 40 minutes.

它將混合40分鐘。

Claudia: The candied oranges, the candied cedar,

克勞迪婭：蜜餞橙子，蜜餞雪松。

and the sultana raisins go in last,

最後放入蘇丹葡萄乾。

as they're there to add flavor

因為它們是用來增加味道的

but don't contribute to the texture of the dough.

但對面團的質地沒有貢獻。

Claudia: It rests for one hour,

克勞迪婭：休息一個小時。

then gets split into 25 parts

然後被分割成25個部分

before resting for another hour.

然後再休息一個小時。

Then it has to go through a very important step

然後，它必須經過一個非常重要的步驟

called pirlatura.

稱為Pirlatura。

This movement gives panettone the strength

這個動作使panettone有力量

it will need to grow in the oven.

它需要在烤箱中生長。

Claudia: The dough is so strong now

克勞迪婭：現在的麵糰是如此強大

that it needs a little something to point it

它需要一個小東西來指向它

to the right direction, which is upward.

向正確的方向，也就是向上的方向。

This is when molds come in,

這時就會出現黴菌。

called pirottini in Italian.

意大利語稱為 "皮羅提尼"。

They used to be made of wicker and were reused,

它們過去是由柳條製成的，並被重複使用。

but now, they're made of paper.

但現在，他們是用紙做的。

And once the dough is paired

而一旦麵糰搭配好了

with its corresponding pirottino,

與其相應的皮羅蒂諾。

they are there together for the long haul.

他們在一起是為了長期的發展。

Claudia: The panettoni have to rest one more day

克勞迪婭：Panettoni必須再休息一天

in the molds to ferment a bit more.

在模具中再發酵一下。

This will give them a softer texture

這將使它們具有更柔軟的質地

and allow the aromas to really burst through.

並讓香氣真正迸發出來。

When the day has passed and the wait is over,

當這一天過去了，等待也就結束了。

there is still one more thing to do.

還有一件事要做。

Claudia: Have you ever wondered why panettone

克勞迪婭：你是否曾想過為什麼帕內頓

has a perfect round shape but an uneven surface?

有一個完美的圓形，但有一個不平整的表面？

It all has to do with the way it is prepped

這一切都與預處理的方式有關

before going into the oven.

在進入烤箱之前。

This process, when the dough is cut in the shape of a cross,

這個過程中，當面團被切成十字架的形狀。

is called scarpatura

被稱為scarpatura

and is the sign of a true Milanese panettone.

這也是真正的米蘭panettone的標誌。

Claudia: The panettoni bake for one hour

克勞迪婭：烤一小時的panettoni

at 170 degrees Celsius.

在170攝氏度。

As soon as Giovanni and his team churn them out,

只要喬瓦尼和他的團隊把它們攪出來。

they are placed in these special pliers

它們被放置在這些特殊的鉗子裡

and turned upside down.

並顛倒過來。

Their dough is very rich, as we've seen so far,

他們的麵糰非常豐富，正如我們迄今看到的那樣。

so turning them prevents them from collapsing.

所以轉動它們可以防止它們倒塌。

They will rest upside down for eight hours to cool down.

他們將倒立休息8個小時以冷卻。

Giovanni: Cheers. Claudia: OK.

喬瓦尼：乾杯。克勞迪婭：好的。