Orange Scented Old-fashioned Bread

Name: Orange Scented Old-fashioned Bread
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g High-gluten flour; 17g Caster sugar; 65g Low-gluten flour; 165g water; 4g Instant dry yeast; 5g salt; 17g milk powder; 80g Orange Peel Orange Juice; 50g butter

by Aimei's Home (From Sina Weibo.)

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

[Works of Bai Cui's Fifth Food Contest]
After biscuits and small cakes, it’s time to share a piece of bread for baking. The recipe is very important, especially the bread operation takes a long time. If you work hard for three or four hours but the recipe is not good, the baked bread is unsuccessful or not good. It's really frustrating to eat that

What recipe is used to make bread?
It must be simple, delicious, collectible, and it must be a classic recipe.
@爱和自由1 The old-fashioned bread deserves to have a simple and beautiful taste, a brushable organization, and a glossy and silky old-fashioned bread that is suitable for eating one by one, and can taste the happiness of childhood bread in the mouth.

This time the orange-flavored old-fashioned bread is slightly modified on the basis of the original old-fashioned bread. Freshly squeezed orange juice and orange zest are used instead of the eggs and water in the main dough. The baked bread has a light fragrance. Today’s breakfast is a cup of orange juice. Served with the refreshing taste of orange-flavored old-fashioned bread, it is delicious

Ingredients

Orange Scented Old-fashioned Bread

1. Mix the starter ingredients evenly, put it in a warm place until it swells and then fall back, the inside is honeycomb-shaped

Orange Scented Old-fashioned Bread recipe

2. 1 orange is rubbed with salt to wash the outer skin, peel off the orange peel, and then squeeze the orange juice into juice

3. Put the fermented starter together with all the ingredients in the main dough except butter into the bread bucket

4. Knead until the surface is smooth and add softened butter

5. Continue to knead until the gluten is expanded, then round into the basin

6. Put the base in a warm place and ferment to 2 times the size

7. The fermented dough does not need to be slack, it is directly divided into 8 equal parts

8. Knead the dough into a strip of less than 1 meter, join the two ends of the dough, fix the half-folded place with your left hand, and knead inward about 2 times

9. Stuff your head into the circle

10. After making it, put it all on the baking tray lined with greased paper

11. Put it in a warm and humid place for the final fermentation

12. After it's finished, put it into the middle layer of the preheated 180 degree oven and bake for about 25 minutes

13. Brush with melted butter immediately after baking

Tips:
1. The water absorption rate of flour is different, and the indoor humidity is also different. Please do not copy the amount of orange juice in the dough completely, adjust it by plus or minus 20g
2. The oven has a temperature difference, subject to the actual oven temperature of 180 degrees
2. When baking, the bread surface is colored and covered with tin foil to prevent the surface color from being too dark
3. This bread does not need to be loose in the middle, and the dough is very obedient