Orange Roll
1.
The ingredients are reserved.
2.
One large orange, use a scraper or peeler to grind out the zest; the orange meat is whipped into orange juice with a food processor, containing the pulp, without filtering.
3.
For the bread ingredients except butter, put the liquid part into the bread bucket first, and place the salt and sugar diagonally.
4.
Finally, add high powder, low powder and milk powder, and then bury the yeast in the flour.
5.
Choose two kneading procedures and mix them into dough.
6.
Put the butter that has softened at room temperature in, and continue kneading after selecting two kneading procedures.
7.
The fermentation time is about one hour, and the dough has been fermented to twice its size. Dip your fingers in the flour and press the dough so that the hole does not shrink or collapse.
8.
Take out the dough, use a rolling pin to expel the internal air from the dough and round it.
9.
Divide into 12 small equal doughs, cover with plastic wrap and relax for 15 minutes.
10.
Then take a small dough and roll it into an oval shape.
11.
Roll up from top to bottom and fold inward respectively. Then roll into a cone.
12.
Put the cone upright and roll it out into a long triangle.
13.
Roll up into a roll from top to bottom.
14.
Arrange the shaped dough neatly into the baking tray, leaving an even gap in the middle.
15.
Put it into the oven and ferment to double its size. Brush an appropriate amount of egg liquid on the surface after the second shot.
16.
Preheat the oven, 180 degrees, upper and lower fire, middle level, bake for about 25 minutes.
17.
Unmold, let cool, and put it in a fresh-keeping bag.
Tips:
1. Pay attention to the orange peel, only take the orange part on the surface, don't scratch the white part in the middle, it will be bitter;
2. Cover with tin foil after coloring;
3. Remove the mold immediately after it is out of the oven, and place it on the grill to cool;
4. If the mold is not sticky, brush the oil in the baking pan to prevent sticking before inserting the mold.
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