Butterfly Pea Flower Orange Peel Bread
1.
Prepare materials and weights.
2.
18 grams of butterfly pea flower is soaked in 250 grams of hot water overnight, so that the concentration of the soaked butterfly pea flower is high and the color of the bread is also beautiful.
3.
Drain 150 grams of butterfly pea flower liquid. It is best to squeeze it with gauze. You can also dye a piece of cloth for fun.
4.
The candied orange peel is placed in the fruit box of the bread machine.
5.
Put other materials into the bread bucket and start the standard bread program.
6.
The bread machine knead the dough for 24 minutes to form a smooth dough.
7.
Pause the bread machine, cut a small portion of the dough, and pull a glove film.
8.
After pulling the film, start the bread machine to continue kneading, automatically add candied orange zest, and then close the inner lid of the fruit box.
9.
The candied orange peel is evenly kneaded into the dough and begins to ferment.
10.
After a brief exhaust, the bread machine enters the second fermentation.
11.
The dough is 8 minutes full of the bread bucket, because the butterfly pea flower liquid is alkaline, it will affect the fermentation, and the fermentation will be extended for 10 minutes by pause in the middle.
12.
After the bread is cooked, take it out of the bucket immediately.
13.
Raise the bottom of the bread with a drying net to dry the moisture.
14.
Let the bread cool and slice it.
Tips:
1. The butterfly pea flower liquid is alkaline, which will affect the fermentation. Prolong the fermentation time appropriately.
2. If you don't like the color of butterfly pea flower, you can make bread with water, the liquid volume is 150 grams.
3. Be sure to close the inner lid of the fruit box after putting the fruit in the bread machine, otherwise it will affect the coloring.
