Orange Toast
1.
Process the oranges first. After washing and drying the oranges, wipe off the orange zest (only the outermost orange part, not the white part of the inner layer). Then squeeze out the orange juice, weigh 50 grams for later use; mix the flour with salt and pile it on the operating table, as shown
2.
Dissolve the dry yeast with a proper amount of warm water (in the formula), and let it stand for a while. Pour the yeast water, eggs, orange juice, and the remaining water into the flour; slowly mix the liquid and powder evenly by hand
3.
Knead the dough, the dough may be very sticky at the beginning; continue to knead the dough, the dough will gradually become smooth and elastic
4.
After kneading the dough until it is smooth and elastic, add softened butter. Continue to knead vigorously to make the dough completely absorb the butter; finally, use the "housekeeping skills" and continue to knead the dough until the dough is kneaded to the complete stage where it is stretched and becomes a large film as shown in the figure.
5.
Add orange zest to the dough and continue to knead for about 1 minute to make the orange zest and dough mix evenly; put the kneaded dough in a bowl, put it in a warm place (25-30 degrees), ferment 45-60 minute. To prevent the surface of the dough from drying out, cover the mouth of the bowl with plastic wrap or a damp cloth
6.
Fermented until the dough becomes 2.5 times larger, dip your fingers in the flour and penetrate into the dough, and the hole after the fingers is pulled out does not collapse or shrink, which means that the fermentation is good; the dough after the fermentation is good, press out the air in the dough by hand , Divided into two portions, spheronized and placed at room temperature for 15 minutes of intermediate fermentation
7.
After the intermediate fermentation is complete, it enters the plastic surgery stage. Take 1 part of the dough and divide it into two parts. Slowly knead the two long strips with your hands; twist the two long strips together like twists
8.
Put the twisted dough into a mold coated with a thin layer of butter (outside the portion). Another portion of dough is also prepared according to this method. Put the dough in a warm and moist place (temperature around 35 degrees, humidity 80%) for secondary fermentation, until the dough is fermented to 9 minutes full of the mold
9.
For the fermented dough, lightly brush a layer of egg liquid on the surface, put it in a preheated 185 degree oven, bake for about 25 minutes, until the surface is golden and ready to be out of the oven
Tips:
1. The basic method of making bread has been explained in detail in previous blog posts;
2. When shaping the dough, if it is difficult to roll the dough into strips (dough shrinks), you can let the dough rest for a while and then roll it slowly;
3. Many children's shoes are not easy to grasp the temperature and time when baking toast. Because the conditions of each oven are different, when the surface of the toast is golden, but the outside is white after being released from the mold, or the inside is sticky, it means that the degree of baking is not enough, and the temperature needs to be appropriately lowered next time and the baking time is prolonged. After many adjustments, you will be able to find the most suitable temperature and time;
4. The mold I use is a fruit bar mold. The size is listed for your reference: 15.8 x 7.6 x6.6cm. This recipe can also be made into 450 grams of large toast (please multiply all ingredients by 1.5);
5. Add orange zest into the dough, the orange flavor of the toast will be very prominent. If you don't like the overly prominent taste, you can discard the orange zest and replace it with 20 grams of candied orange peel.
