Orange Peel Toast
1.
First put the liquid ingredients water and egg liquid, then put the flour, salt in one corner, sugar in the opposite corner, and yeast in the middle
2.
Stir it slightly with a spatula or chopsticks so as not to raise the dry powder when the toaster is stirring
3.
Start kneading, put in softened butter after the end of a kneading program, and start another kneading program to continue kneading
4.
Just knead out such a tough film, and sometimes the two kneading procedures can't be used up. Pause the machine
5.
Chop the candied orange zest, put it in the bread bucket, and knead it evenly.
6.
Take out the dough, round it up, put it in a container, cover with plastic wrap and ferment
7.
Fermented to 2 to 2.5 times the size, dip your fingers in flour, poke small holes, the hole does not shrink or collapse.
8.
Take out the fermented dough, weigh out the total weight of 544 grams, divide it into three equal parts of about 181 grams each, spheronize after exhausting, and relax the cling film for 15 to 20 minutes
9.
After slack, roll out the exhaust again, fold the two sides to the middle, roll out, and the width of the toast box is the same
10.
Thin the bottom edge, roll it up, roll it up as tight as possible, pinch tightly at the interface
11.
Make three doughs one by one, put them in the toast box, and gently press them with your hands
12.
Cover with plastic wrap or cover for second fermentation to 8 or 9 minutes full
13.
Preheat the oven, put the toast box in the middle and lower layer of the oven, fire up and down at 180 degrees, bake for about 35 minutes, and cover with tin foil after the surface is colored. Remove the mold immediately after baking, and brush a layer of melted butter while it is still hot. Keep in a fresh-keeping bag after cooling
14.
Tips:
1. Candied orange peel contains a certain amount of water, so the amount of liquid should be adjusted accordingly;
2. Brush with melted butter after baking to make the skin very soft.
