Natural Fruity Orange Peel Energy Soft European

Name: Natural Fruity Orange Peel Energy Soft European
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g High-gluten flour; 260g milk; 80g White sugar; 2 pieces egg; 5g salt; 7g yeast; 40g butter; 1 piece Orange zest; 30g Pumpkin kernels; 30g walnut; 50g raisin; Some Red wine

by Sunny sister

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Orange peel is the peel of the Rutaceae plant sweet orange, which promotes qi and invigorates the spleen, reduces adversity and resolving phlegm, controls the spleen and stomach qi stagnation, abdominal distension, nausea and vomiting, loss of appetite, phlegm and qi stagnation, coughing and phlegm, chest fullness, nausea, Mei nuclear gas. [From "Lingnan Medicine Collection Table"]
There are so many benefits of the leftover orange peel at home, but it is a pity to throw it away, so I plan to make an orange-flavored bread. The natural aroma of orange peel and the awakened taste of grains after fermentation make the mouth full of fragrance. I just put the walnuts and pumpkin kernels I have at home, and added raisins that have been soaked in red wine. Not only are they rich in nutrition, they have a fuller taste. The bread combines the fruity aroma of orange peel, the aroma and sweetness of red wine raisins, and also It has the taste of walnut kernels and pumpkin kernels, and it spreads in the mouth until it leaves the sweetness behind the tongue. It is a soft European bread that I like very much.

Natural Fruity Orange Peel Energy Soft European

1. Wash the orange peel with salt (not in the ingredient formula) on the outside, and cut off the white part with a knife on the inside;

Natural Fruity Orange Peel Energy Soft European recipe

2. Cut the orange peel into thin strips;

3. After the grapes are dry cleaned and drained, they are soaked in red wine without raisins. Walnut kernels and pumpkin kernels are roasted in advance;

4. Put all the ingredients except butter and ingredient B into the kneading bucket;

5. After kneading the dough to the complete stage with the post-oil method, add ingredient B (the raisins should be drained to remove the red wine), and mix well at a slow speed;

6. Put the kneaded dough into a good cover and put it in a warm place for a fermentation;

7. After the dough is fermented once, it will be twice as big as the original one;

8. Take the dough out of the bowl and put it on the chopping board, and press it with the palm of your hand to exhaust;

9. Divide the large dough into 4 small doughs equally, round and cover with plastic wrap to proof for 15-20 minutes;

10. Take one part of the dough and roll it into a rectangle;

11. After turning over the dough piece, fold it up and down and gather it in the middle;

12. Pinch the center seam of the folded dough tightly;

13. Put the dough into the baking tray, put it in the oven with fermentation function for the second fermentation (put a plate of hot water in the oven to increase the humidity), ferment to twice the original size, take it out, sprinkle the flour, cut the bag, and put it Put it in a preheated 180 degree oven and bake for about 21 minutes.

Tips:
Windy sunny day:
1. The white part of the orange peel has a bitter taste, you can peel it clean if you don't like it;
2. It is best to soak raisins in red wine for more than 1 hour, and you can soak in advance, so that the raisins mixed wine will have a stronger aroma;
3. If the machine mixes unevenly when putting in material B, you can knead it by hand, it is better to knead evenly, but the kneading time should not be too long;
4. Each oven has different ovens, so the temperature and time can be adjusted as appropriate.