Orange Crispy Bread
1.
To make hot seeds: Pour boiling water into high-gluten flour, mix into a dough, cover with plastic wrap and let it cool for later use, or put it in the refrigerator overnight.
2.
Make candied orange peels-peel the oranges, not the white part, only the orange part. Pour the amount of water that can cover the orange peel in a non-stick milk pan. After the orange peel is boiled, pour the water out, then boil the cold water, and then pour it out. Then, pour in sugar and water in a ratio of 1:1 or 3:1. The amount of water is enough to cover the orange peel. An orange peel on my side needs about 30 grams of water to cover it. So sugar is 30 grams. Finally, open the fire to bring the orange peel and sugar water to a boil, then change to low heat and cook until the orange peel becomes transparent, remove and drain. ——If a 3:1 ratio is used, the sugar ratio is 3.
3.
Dice the cooked candied orange zest and set aside.
4.
Making the main dough-Except for butter and candied orange peel, we pour the other main dough materials (including hot dough) into the kneading bucket together, mix them into a dough, and knead for a minute or two at a low level. ——Different brands of flour have different water absorption properties. Do not pour the milk in the recipe at one time. It is recommended to reserve about 20 grams first, and then gradually pour it in according to the condition of the dough.
-Before kneading, you can let it stand for a few minutes to allow the dough to absorb moisture and facilitate kneading.
——If the dough keeps sticking to the bottom of the bucket, it means that the water has not been absorbed. You need to stir it with a spatula for a few times and let it stand for a while before kneading. ——If the dough does not stick to the bottom of the bucket, it is not hooked. Once the machine is turned on, the dough and the dough stick will run after you. At this time, you can manually hang the dough on the dough stick several times. If it still does not work, then It means that the dough is a bit dry and you need to add some water.
5.
High-grade kneading until the dough can be pulled out with a certain degree of ductility and smooth thick film.
6.
Pour in the butter that has been softened at room temperature in advance, and knead at low level until the butter is completely absorbed. It usually takes about 2 minutes. Don't add the butter too early, it will be difficult for the film to come out.
——The butter should not be too hard, otherwise it will not be easy to blend.
——Excessive softening of the butter will cause the dough to separate, make the dough absorb the butter for a longer time, and also extend the kneading time. ——The best softness and hardness is the best way to press the finger to make a handprint.
——The dough is too thin. It is recommended to add flour before adding butter, not afterwards.
7.
Finally, knead the high-grade and then knead it to be able to pull out a thin film, with a certain degree of ductility, toughness and not easy to break, and a soft and elastic glove film is fine. It does not matter if the holes have jagged.
——To make ordinary sweet bread, you don't need to knead to the complete stage, but to the expansion stage. This kind of bread will have a softer taste. Not all breads need to pursue the complete stage.
8.
If you want to eat the original flavor, start the whole round fermentation here.
——If the dough sticks to your hands but does not leave the dough on your hands, it is normal. On the contrary, if there is too much water, you can dip some hand powder for plastic surgery.
9.
If you want to eat the orange flavor, pour in the candied orange peel, and knead it with the chef's machine until the orange peel is fused into the dough.
10.
Finally, shape and round, cover with plastic wrap, and perform a shot at 26 temperature, about 50 minutes to 1 hour, until it is twice the size. The time is for reference only, please decide the fermentation time according to the state of the dough. ——If the oven has no fermentation function, you can preheat the oven to 40 degrees and turn it off, and the dough can be fermented in it.
11.
While waiting for fermentation, we go to make crumbs.
12.
First mix the pre-softened butter and sugar, use an electric whisk to beat smoothly without particles, and then pour in the flour and almond powder (or milk powder or coconut powder) through a sieve. You can also be lazy like me, and mix all the ingredients directly. ——Softening means to slowly soften when placed indoors. When you press the finger gently to press the fingerprint, it is softened. If you can't press it, it is not softened enough.
——Don't heat it into liquid through water. This kind of melting is not softening.
13.
Wear disposable gloves and grasp the material with a little force.
——It is easier to operate on the kneading pad.
14.
Finally, it is fine to knead into small particles. The particles should not be too broken, but not too large.
15.
Look at the dough below, dip your fingers in flour, and poke a hole in the middle of the dough without shrinking or collapsing, indicating that the fermentation is just right. ——The rapid retraction of the entrance of the cave indicates that the fermentation is still not working and must continue. ——The dough collapses or has a lot of large bubbles, indicating excessive fermentation.
16.
Use a rolling pin or palm to press and beat or hold a punch to beat the dough carefully to exhaust air without leaving large bubbles.
17.
Divide the dough evenly into 12-15 small balls, knead round, cover with plastic wrap and relax for 10-15 minutes.
18.
Roll out the small dough into an oval shape. If it is a little sticky, you can sprinkle a little hand powder appropriately, don't make too much.
19.
Roll up from top to bottom, pinch the mouth tightly.
20.
Finally rolled into an oval shape.
21.
If you want to make a round shape, roll the dough into a round shape (exhaust).
22.
Then rub round and brush with egg wash.
23.
Dip the crumbs in a circle.
24.
Put it into the fermentation tank for second heating, 35 degrees, humidity 75, fermentation in the oven, it is filled with a bowl of hot water to create moisture. Fermentation to about 1.5-2 times the size, the time is not fixed, please come according to the state of the dough, I used more than 50 minutes.
25.
Preheat the oven in advance, turn on the heat 180 or 185, lower the heat to 155 degrees, and bake for about 18 minutes.
——Everyone has a different temper in the oven, so the time and temperature are for reference only.
26.
Just paint the surface.
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