My first voiceover. I’m reluctantly trying it… be nice 😁😅

Pandan panettone
You can download the recipe here.
https://docs.google.com/spreadsheets/d/1JHb_Cct38WWwtNfMv-4SNdI-YUSGwPRm/edit?usp=drive_link&ouid=111296677764063899676&rtpof=true&sd=true

Mixer used
FAMAG 10-Speed Spiral Mixer IM8-S High Hydration – Dark Silver (11L/370w) 8kg Dough Tilt-Head Removable Bowl (Made in Italy)

How to make pandan extract
https://www.instagram.com/reel/C7oLVYopsfX/?igsh=MTgzM2NwaDlkbjQzag==

Music track: Rose by Lukrembo
Source: https://freetouse.com/music
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Music track Jay by Lukrembo
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20 Comments

  1. Thank you so much Lily for selflessly spending time to produce such a detailed video! Love your voiceover as well! 🎉❤

  2. Thank you very much, I follow your video, my panettone is beautiful, I can't send you the picture, but there is a little problem, crumb is not open.

  3. Thank you, this is a lovely video and your voice-over was excellent! Just the right level of detail and very well explained! I can't wait to try this recipe. Mixing the sugar and yolks in the second dough is something I have not done before, but it is such a good idea!

  4. Amazing! Thank you Lilly! Could I replace if I want to try other flavors, orange paste or pistachio paste instead of pandan extract? Just replacing the same quantity in your recipe? 🫶🙏

  5. Hi Lily, I did Pandan Panettone last month for Xmas. But my liquid starter converted to LM was not good enough to achieve the open crumb you have here. I also did not know what I was doing and why, I am perfectly comfortable with my liq starter which I feed every night (keep only about 20g), so I junked it and used your apple yeast method and after about 3 weeks I managed to do a good choc panettone using your recipe, again not the most open of crumbs but extremely tasty and more successful than the pandan flavored ones. Since then, after tirelessly refreshing and feeding my LM who I call Liv Mafun – the Mafun is understandable I should think, I got it to 4.1 PH but I was all panettone'd out, so she is all wrapped, bound and chilling out in the fridge. My liq starter I named Bo-Dough ;-D because it also gave me a hard time in the beginning… actually it should be the other way around, the starter should be calling me that !

    Btw the journey to achieve the 4.1 PH was about 6kgs worth of Manitoba but as I said to an expert Panettone friend, it's a labor of love, literally comparing it to giving birth, during the process very painful but after the success, the pain is forgotten and one is full of joy LOL !!!!!

    I tried reaching out to you in December but I truly understand that it would be an extremely busy month for you. Don't know if I can post an image of my choc panettone here. I am geek inclined, made a spreadsheet with all the different recipes from various sources and also instant calculation for quantity, sizes etc……….. so will be analysing that for a while ! My next bake for Panettone will be nearer easter, small household here and not really bread eaters ……..just love baking.

  6. Thank you! Best guides for panettone out there. I wonder what kind of flour do you use.. and what flour could I use if I’m not able get the specific for panettone. Pizza flour? Italian hard grain flour?

    Keep it up!

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