Orange Diced Bread
1.
The ingredients are ready; ice water is the water after ice cubes and cold water, which can make the dough temperature not too high during the mixing process, which will affect the formation of gluten; candied orange peel is softened with rum in advance; use orange; The piting can also be replaced with other dried fruits; the panitoni bread tray is ready, do not use ordinary cake trays, the dough will swell and squeeze it;
2.
Put all the ingredients except butter into the chef's bucket, whipped slowly to form a dough and increase the speed. The dough is smooth and moist, and the thick film can be pulled out before adding butter;
3.
Mix the butter into the dough at a slow speed, then turn to medium and high speed to make the dough firmer. After the butter is incorporated into the dough, the transparent and elastic film can be pulled out about 5 minutes;
4.
Put the diced orange zest into the dough, beat slowly for one minute, and mix into the dough;
5.
Take the dough out of the cook bucket, round it up by hand, put it in the fermentation box, close the lid, and perform basic fermentation in a warm place;
6.
When the dough is twice the original size, there will be bangs in the hands, fingers dipped in flour and poke holes on the top without collapsing or shrinking, and the dough will be fermented successfully;
7.
Take out the dough and pat it a few times to exhaust, weigh it and divide it into 4 equal parts; round them separately and put them into paper cups;
8.
When the dough reaches 8 minutes full, use scissors to cut a cross on the surface, and squeeze a stick of butter on the edge of the knife; at this time, the oven begins to preheat, the upper tube is 180 degrees, and the lower tube is 200 degrees;
9.
When the preheating time is up, the oven emits a beeping reminder, and the raw bread is put into the oven for 20 minutes; after the oven is out of the oven, pick up the cup and shake it twice on the counter. After it is allowed to cool, it can be stored in a bag.
Tips:
1. Different flours have different water absorption rates, so the amount of liquid in the formula can be reserved for 10 grams, which can be adjusted according to the condition of the dough;
2. Diced orange peel or other dried fruits are soaked in rum to soften them to prevent the formation of voids between the dried fruits and the dough;
3. The roasting time and temperature are adjusted according to the situation of the oven.
