Name: Orange Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High fan; 40g Caster sugar; 1/4 tsp salt; 4g yeast; 55g Whole egg; 100g Orange juice; 1 tsp Orange zest; 15g butter; 100g Candied orange peel; Some almond slices

Orange Roll

1. Wash the oranges, and shave the outer skin into filaments.

2. Cut into crumbs.

3. Squeeze the oranges out of juice. (I used two oranges.)

4. Put the high powder, sugar, salt, egg, orange juice and yeast powder in the bread machine and stir for 20 minutes, then add the butter and orange zest.

5. After stirring for another 20 minutes, take out the dough and put it in a container, and ferment at room temperature to 2-2.5 times its size.

6. Round the dough, cover with plastic wrap, and relax for about 15 minutes.

7. Roll out the dough into a rectangle about 28 cm in length and 22 cm in width.

8. After turning it over, spread evenly candied orange peel and flatten it gently with your hands.

9. Roll into a round body. When rolling as close as possible, so that the dough after dicing will not become loose.

10. Cut the cylindrical dough into 8 equal parts, put it in a paper mold with the incision facing up and cover it with plastic wrap for secondary fermentation.