Orange Toast
1.
Knead the dough to the complete stage with the post-oil method, and then pull out the glove film.
2.
Add candied orange zest and knead roughly.
3.
Reunite the dough, put it in a large bowl, cover with plastic wrap, put it in a Dongling oven, and ferment at 30°C.
4.
After about 60 minutes, the dough has fermented to twice its size. Dip a hole in the flour with your fingers. If it does not shrink or collapse, the fermentation is complete.
5.
The fermented dough is pressed and exhausted, and then divided into 8 doughs. After they are rounded, they are covered with plastic wrap and relax for 15 minutes.
6.
Flatten the loose dough and roll out a rectangular dough sheet with a rolling pin.
7.
Roll up from top to bottom, close the mouth and remember to pinch tightly.
8.
The 8 doughs are processed in this way, and the first roll is completed, and the dough is covered with plastic wrap and allowed to relax for 15 minutes.
9.
Then roll out the dough again.
10.
Roll up from top to bottom, and all 8 doughs are processed in this way.
11.
Put 4 pieces into the mold in groups.
12.
Put the mold in the oven for fermentation, at 35°C, until it is 8 minutes full, and the dough will rebound when pressed lightly. It takes about 1 hour.
13.
Cover the fermented dough with a toast cover, and send it to the preheated oven, the lower layer, the upper and lower heat 170 ℃, bake for 35 minutes.
14.
The baked toast is immediately removed from the mold and placed on the grill to cool.
15.
Let cool completely before slicing.
Tips:
1. The amount of water in the dough should be adjusted according to the water absorption of the flour.
2. The baking time and temperature need to be adjusted according to the temper of the oven.
3. After rubbing the orange with salt first, wipe out 1 orange dander with a knife. Remember not to scratch the white part, which will make it bitter.
4. Bread can be stored at room temperature for about 3 days, remember not to put it in the refrigerator. If you want to store it longer, put it directly in the freezer.
5. If you are using 450g toast mold, the amount of formula is: 260g high-gluten flour, 15g milk powder, 35g sugar, 80g orange juice, 90g milk, 3g salt, 3g yeast, 30g butter, 1 orange zest, Candied orange peel 20g
