1. First process the oranges, wash and wipe out the orange zest (as long as the outer layer, the white part is not required), squeeze out 50 grams of orange juice
2. Put all the ingredients except butter and orange zest into the bread machine and knead for 10 minutes
3. Add the softened butter cubes and knead for another 10 minutes
4. The complete stage of kneading out a large hand mask
5. Add the orange zest to the bread and knead for 1 minute to mix the orange zest and dough evenly
6. Place the kneaded dough in the bread machine, and ferment for 45-60 minutes, and ferment to double its size
7. For the fermented dough, press out the air in the dough by hand, divide it into 6 parts, round and put it at room temperature for 15 minutes of intermediate fermentation
8. After the fermentation is complete, shape it into a round shape like kneading a bun, and place it in an 8-inch non-stick mold in turn
9. Carry out the second fermentation until the dough is fermented until the mold is 7 or 8 minutes full, and the surface is lightly brushed with egg liquid and sprinkled with coconut paste
10. Put it into the preheated 170 degree oven, middle level, top and bottom fire, bake for about 30 minutes, until the surface is golden and ready to be out of the oven
11. Finished picture
12. Finished picture
Tips:1. Add orange zest to the dough, the orange flavor will be very prominent, if you don’t like the strong taste, you can change it to 20 grams of candied orange peel.
2. The temperature of each oven is different, and the temperature and time are for reference only.
