In this Midwinter Orange Season, Why Don’t You Have A Big Orange Toast?
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1. First process the oranges, scrape off the yellow part of the outer skin and then chop it.
2. Then peel off the orange peel.
3. Use a juicer or a wall breaker to squeeze out orange juice. I squeeze out about 110 grams of orange juice for one orange.
4. Then put all the materials except orange zest into the bread bucket.
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5. Start the dough-making program.
6. The flour starts to stir.
7. After kneading for about five or six minutes, it becomes a dough.
8. Continue to knead the dough, knowing that the dough becomes smooth and large pieces of film can be pulled out.
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9. At this time, pour in orange zest, continue to knead the dough and knead it evenly.
10. Leave the dough in the barrel for the first basic fermentation, to double the original size.
11. After the hair is finished, take it out and let it stand for ten minutes.
12. Then divide equally into three parts.
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13. Take one portion and roll it into a beef tongue first.
14. Then roll it up.
15. Roll the other two doughs and put them in the toast box one by one.
16. Put it in a warm and humid place for the second fermentation, and send it to the toast box 80% full.
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17. Preheat the oven to 175 degrees, and then bake the upper and lower fire for 40 minutes.
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After baking, take it out and demould. Don't leave the toast in the box, otherwise the water vapor will not get out and the inner wall of the bread will become damp. When it is cool, it can be sealed and stored.
Tips:
Two long words:
1. The juice machine is super convenient to squeeze orange juice, and the amount of juice is also high. I adjust the amount of flour according to the amount of juice.
2. Reserve 20 grams of water in the bread, check the state of the dough and then decide whether to continue adding it.
3. Regarding the problem of film production, it is enough to pull out a large piece of film, and it is not necessary to pursue glove film.
