I didn't expect orange peel cheese bread to be so delicious|Hurry up and live this recipe

Cooking Instructions

1. The main dough ingredient is removed from the butter and candied orange peel, and the rest of the ingredients are put into the chef's bucket, and now the weather is not very hot, so I don't have the salt and yeast to put it back, and in the summer, the salt and yeast can be put later, which can better control the temperature of the dough.

   

2. Knead until the expansion stage is followed by the addition of butter and knead until the complete stage.

   

3. After the dough is beaten, cut the candied orange zest into small pieces, add it and mix well, mix evenly, and do not over-beat the dough.

   

4. The beaten dough is roughly rounded and placed in a fermentation box, and the basic dough is made in an environment of about 25~28 degrees.

   

5. In the past few days, the room temperature at home is 21 degrees, I put it in the fermentation box, set it at 26 degrees, the humidity is 75%, the time is about 40 ~ 45 minutes, the time is for reference only, pay attention to the state of the dough.

   

6. Cream cheese softens well at room temperature in advance, if your home room temperature is relatively low, you can also soften it first with hot water, add powdered sugar and milk to the softened cream cheese, mix well, and then add small pieces of candied orange peel.

   

7. Mix well and put it in a piping bag for later use.

   

8. Sent to about 1.5~2 times the size, fingers dipped in flour to poke holes without retraction or collapse that is, the fermentation is completed, and the bottom is a little bit extremely slow to retract in hot weather, even if the fermentation is completed.

   

9. Once the dough is ready, vent the dough and gently pat it to remove large bubbles. Divide into 8 parts, roll the lid on the plastic wrap and relax in an environment of about 25~28 degrees for 15 minutes.

   

10. Take a loose dough, drain the large bubbles again, roughly round, and gently flatten it a little more.

    

11. Dip one end of the rolling pin in some flour and press through the middle of the dough to the bottom.

    

12. This is the shape that is pressed.

    

13. Brush the halfway of the dough with egg wash. This egg mixture is not in the recipe table, it is taken separately, you can take a little egg yolk and mix it with a little water before using it. Remember to keep the egg liquid if it is not used up in this step, and use it after the dough is ready.

    

14. The half of the egg wash is dipped in white sesame seeds.

    

15. All plastic surgery is good to start the second shot. I fermented in a fermentation chamber at a temperature of 35 degrees Celsius, humidity of 80%, and a time of about 30 minutes. Friends who do not have a fermentation box can also use the second oven, the oven has no humidity can be adjusted, and a bowl of warm water can be placed to maintain humidity.

    

16. When fermented to about 1.5 times the size, the surface of the dough is smooth and elastic, and the dough will slowly rebound when pressed with fingers.
    
    Brush the white dough that has not been dipped in sesame seeds with egg mixture, which is the rest of step 13 and can be used. Then squeeze on top of our orange peel cheese filling.

    

17. Put it in a well-preheated oven, bake for 22 minutes, on 190 heat, 210 on low heat.
    
    The time and temperature are for reference only, please adjust according to the actual situation of the respective oven.

    

18. The baking is complete!

    

19. After being out of the oven, it is demolded to the cooling rack for cooling, and when it cools to a little residual temperature, it is bagged and sealed for storage.

    

20. All of them are chubby, so cute

    

21. The bread is fragrant and chewy, and it is paired with a sweet and sour orange peel cheese filling, which is sweet but not greasy, and adults and children like to eat it.