1. First introduce the method of dough in China: Weigh according to the weight of the ingredients given in the auxiliary materials, put it in the bread machine, add a little water, and make the dough.
2. The middle kind of dough is fermented to twice its original size, with dense honeycombs inside. Tear it into small pieces, put it in a bread machine, and add the high and low flour contents in the main ingredients
3. With an appropriate amount of water, start the first dough mixing procedure. After the program is over, add yeast and white sugar, and start the second dough mixing program. (My white sugar is lumpy, just use a few drops of water to melt it a little bit. You can choose fine sugar or the like.)
4. After the second kneading procedure is over, the film can be pulled out. Add butter that has softened at room temperature and start the third program. After the program is over, it can be seen that the dough is very smooth, and it does not stick to the hands or the bread bucket.
5. The dough can be pulled out of the film, and then put in a warm place to ferment to twice its original size (my dough is very big, and it is on the lid of the bread machine), take out the dough
6. Divide into three small doughs and let rest for 20 minutes. During this period, wash the oranges with salt to wash off the wax on the surface, and then rub a little orange peel (do not rub the white peel inside, it will be bitter). Then take a dough, roll it out, sprinkle with orange peel, and fold it in half
7. Roll up from top to bottom and close the mouth. Do everything and put it in the toast box. Put a bowl of hot water in the oven, put it into the toast box for two servings, 40 degrees for 100 minutes
8. The finished dough filled the entire toast box, and the lid could no longer be pushed. Then preheat the oven, fire up and down 180+ hot air convection, lower level, 45 minutes
9. The baked toast can be simmered for another 5 minutes
10. Take it out and let it cool
11. Very soft
12. Breakfast is available
Tips:1. The oven setting is for reference only;
2. The medium-type dough only needs to be mixed into a dough, and there is no need to knead it;
3. Add the amount of water according to the water absorption of the flour.
