1. Put all the ingredients except butter and orange zest into the bread machine, knead into a smooth dough, add butter and knead until the film is formed, and finally add orange zest and knead well.
2. The basic fermentation is 2 times larger.
3. Take out the exhaust gas and divide into four parts, spheronize and relax for 15 minutes.
4. Take a portion of the dough and roll it out into an oval shape.
5. After turning it over, thin the bottom edge and roll it up from top to bottom.
6. Pinch both ends tightly after rolling.
7. Make four portions of the dough one by one, in pairs of two, and put them in the cheesecake mold.
8. Put it in a warm and humid place and ferment again to 2 times its size. Take out and brush with the whole egg mixture, put it in the preheated oven, and heat the middle layer up and down at 180 degrees for 25 minutes.
Tips:1. Soup method: mix 15 grams of high powder and 75 grams of water, put it in a microwave oven, and heat it for 20 seconds, take it out and stir it until there are lines on the surface.
2. Orange zest method: Wash the oranges and wipe them with a silk wiper. Note that as long as the outer layer is on the outside, the white part on the inside is not required. Orange zest is very flavorful, if you don't like the heavy flavor, you can add less.
3. Use your own squeezed orange juice instead of commercially available orange juice, which will taste more natural.
4. The 10 grams of water in the ingredient list is used to adjust the dryness and wetness of the dough, because orange juice has a larger specific gravity than water, so prepare 10 grams of water and add it when kneading the dough.
