Orange bread rolls|Small and fresh taste
I shared a recipe for orange toast before, and today I have an orange bread roll, soft bread body, with a small fresh taste, and crispy crispy grains on the surface, friends who like oranges must not miss it, and they are guaranteed to fall in love at one time.
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Ingredients
Cooking Instructions
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25 grams of cake flour and 125 grams of water in a non-stick saucepan and stir well.
Everyone knows that the soup is not just right, because there will be loss in the process of making, today this amount is not said to be much more, not wasted ~ Heat over low heat, stir while heating, heat to about 65 degrees, measure with a needle thermometer, if you don't have a thermometer, you can look at the state of batter gelatinization, don't boil! -
The prepared soup can only be used when it is cool, and if you are in a hurry, you can also put it directly in the refrigerator to refrigerate it to cool down faster.
The soup is made by adding hot water at different temperatures to the flour and expanding, which is what we call "gelatinization". The soup method can delay the aging of bread and make the bread tissue soft. -
Scrub the oranges and peel off the orange zedges. When peeling the orange peel, it is okay to peel the skin until the skin begins to show white, because the white inside will be bitter, so don't peel it too deeply.
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Peel off the orange peel and then make it juice, I use a juicer, other tools or just squeeze it by hand.
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In addition to the butter, the rest of the ingredients are put into the kitchen machine, and the prepared soup is also placed on it. As the weather gets hotter, salt can also be added with butter, and yeast can also be put before it is close to the expansion stage, which has been shared before.
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Knead until the expansion stage, then add the softened butter and knead until the complete stage. If you can't knead the film too thin, then it doesn't matter if the film is a little thicker, just balance the extensibility and elasticity.
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Be careful not to control the temperature of the kneaded dough to exceed 28 degrees.
Roll the dough into a pot and cover it with plastic wrap and base it at a warm place of 25~28 degrees. I fermented in an fermentation chamber with a temperature of 26 degrees and a humidity of 75%. The time is set to about 40 minutes, mainly depending on the state of the dough, and the fermentation time is for reference only. -
When it is about 1.5 times larger, the fingers dip in flour and poke the hole without collapsing or retracting, and the fermentation is completed. In the summer, there is a little slow retraction at the bottom, and the fermentation can be completed, and there is no need to send it to the bottom without retraction at all.
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After one shot, pat the dough lightly and press it to exhaust, and roll the round lid to relax the plastic wrap for about 25 minutes.
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After relaxing, shape the dough and roll it out into large rectangular sheets. Brush the surface with a layer of melted butter, just take a little unsalted butter and melt it and brush it on.
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Sprinkle with candied orange zest and cranberries.
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Roll it up from top to bottom, try to roll it up a little tighter, and pinch it tightly so that the mouth is facing down.
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Cut into 16 portions on average, you can use a ruler to roughly compare a scale first, so that the seeds will not differ too much, and the bread will not be cut out of the height of the short or short. Cut each loaf of bread into a round shape by hand.
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After all the shaping is done, I started the second hair, I put it in the fermentation box to ferment, the temperature is 32 degrees, the humidity is 85%, there is no fermentation box friends can also use the oven to start the second hair, the oven has no humidity can be adjusted to achieve accuracy, you can put a bowl of warm hot water to maintain humidity. The time is tentatively set at 35 minutes, and the time is not fixed, mainly to observe the state of the dough. When it rises to about 1.5 times the size, the dough is smooth and elastic, and the dough will slowly rebound when pressed with fingers.
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When the dough is second served, it is sprinkled with puff pastry on the surface.
After the butter is softened, add powdered sugar, milk powder, and low-gluten flour, and mix them all into granules. -
When it rises to about 1.5 times the size, the dough is smooth and elastic, and the dough will slowly rebound when pressed with fingers. Lightly brush the surface of the dough with egg wash and sprinkle puff pastry on the surface of the dough.
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Bake in a well-preheated oven on heat 165 and heat 180 for 22 minutes. I don't need to cover the tin foil in this oven at this temperature, and you can also cover the tin foil if you are satisfied with the coloring.
The time and temperature are for reference only, please adjust according to the actual situation of each oven. -
You can already smell the bread!
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The bread is baked, and there really is nothing more fragrant than freshly baked bread.
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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.
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It is a particularly small and fresh taste, and friends who like to eat oranges will definitely fall in love with it in one bite, and it smells fragrant.
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The bread is soft and brushed.
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Aha, the bread is glowing!
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I pack it up and give it to my children, and I like it very much.
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