PANDORO (Gluten Free)
Pandora-my Christmas sweet tooth.
A Large PANDORO (Gluten Free) or many small Pandorini. This year I chose many small Pandorini . We invited friends over for dinner and we will be 10 people with 3 Celiac in table.
Eat and enjoy is a pleasure but create an atmosphere at the table is too ....
Pandorini or Pandoro (Gluten Free) . Next to taste the choice of atmosphere.
I transcribe the basic recipe for classic Pandoro where I use a mold large.
When I cook i Pandorini I use silicone stencils: The cooking time is shorter and also the cooking temperature is below.
You pour the mixture into silicone molds: be careful up to .75 . Bake and cook to 160 degrees for about 30 minutes. Let cool and sprinkle with powdered sugar before eating. Sealed in individual sachets you keep for 2 – 3 days. You can celebrate with friends or you can give to your kids for one snack at school.
Time: 1 ½ – 1 .75 hour
Flour for gluten-free cakes: 395 grams
1 Teaspoon gluten-free baking powder
1 teaspoon of baking soda
170 grams of plain yogurt
4 grams of vanillin
Butter Pomade 140 grams
Sugar 180 grams
Icing sugar gluten free
I use only gluten-free products included in AIC Guide
Chocolate mould Pandoro or cellulose stencils. You get from 6 to 10 Pandorini ( depends on the size of stencils).
Work the eggs and sugar in a bowl for 20 minutes until the mixture becomes well swollen. Add the yogurt and 120 grams of butter worked to salve: mix well to obtain a homogeneous mixture.
Pour little by little 375 grams of flour sifted with baking powder, the baking soda and vanilla, stirring well not to form lumps.
Grease and sprinkle a mold for a Christmas cake from 500 grams Eliminated the excess flour and pour the mixture into the mould or moulds
Bake in a preheated oven at 180° for 40 minutes (realization of the Pandoro Large). Verify cooking: slide in Pandoro a toothpick which should come out dry. Remove from the oven, Let cool and before eating, you sprinkle with icing sugar.