Orange Roll

Name: Orange Roll
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 150g High-gluten flour; 3/20 tsp salt; 25g Caster sugar; 3g Dry yeast; 33g Whole egg; 60g water; 10g butter; 60g Candied orange peel; 3/5 tablespoon Almonds

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

The last bit of high-gluten flour is used to make Teacher Meng’s orange rolls. There are no oranges to eat at this time, and the candied orange peel has been saved for a long time. The orange juice is replaced with white water, and the orange zest is also removed. Maybe the taste is not strong enough for Teacher Meng, but the orange scent is overflowing. Although the size is a bit uneven, I am quite satisfied with its appearance and taste. Unexpectedly, people who eat bread are disdain to try new varieties. I really don’t understand. Wouldn’t it be too monotonous to eat those limited old flavors over and over? Don't eat it, it's a big deal to enjoy it yourself, or. . . It’s not bad as a gift.

Ingredients

150g High-gluten Flour
3/20 tsp Salt
25g Caster Sugar
3g Dry Yeast
33g Whole Egg
60g Water
10g Butter
60g Candied Orange Peel
3/5 tablespoon Almonds

Orange Roll

1. Dough: 150 grams of high-gluten flour, 25 grams of fine sugar, 3/20 tsp of salt, 3 grams of dry yeast, 33 grams of whole eggs, 60 grams of water, 10 grams of butter, 60 grams of candied orange peel. Decoration: 3 almonds /5 tablespoon

2. And dough:
Except the diced orange peel and the butter, pour all the dough into a large basin, stir until it is slightly smooth, add the butter, continue to stir until the film is pulled, take it out, put it in a large bowl, and ferment the base to 2 times the size

3. Plastic surgery:
The fermented dough is ventilated and rounded, relaxed for 15 minutes, and rolled into a 16*22 cm rectangle, turned over, covered with diced orange, slightly flattened, rolled up along the long side, pinched tightly, and cut into 4 equal parts. Cut the side up, put in the paper mold,

4. Finally, ferment to twice the size, brush the surface with egg liquid, sprinkle with almonds, put it in the oven, middle layer, heat 170 degrees, lower heat 180 degrees, bake for 18-20 minutes, and the surface is golden.

Tips:
When rolling the dough, try to roll it as tightly as possible, and also pinch and compact the dough, so that it will not become loose when it is finally fermented.
Almonds can be replaced with other broken nuts, such as peanuts.