Super Delicious Orange Peel Toast

by Deep sea love cat

4.8 (1)
Favorite
5

Difficulty

Easy

Time

1h

Serving

3

The recipe used by @金大旺 has not been changed in the slightest. The toast with orange peel is super delicious, you can eat it directly, with the fragrance of orange peel, it is a small fresh toast.
The black wave toast box used in the mold, the unique craftsmanship and special material will make this coloring faster than the ordinary toast box. This toast can be baked in 30 minutes~ It saves time.
The picture was taken after the toast was made and left for 3 days. . . The cut noodles don’t look so soft, but they are still delicious~

Super Delicious Orange Peel Toast

1. Prepare all materials, ice water and refrigerated eggs can be used for high temperature in summer.

2. Put all the ingredients except butter in the bread bucket, run a kneading program, add butter, continue to knead to the complete stage, add the diced orange zest and knead it, take it out and put it in a basin, cover with plastic wrap and ferment at room temperature to 2 times its size.

3. The fermented dough will not shrink or collapse after being poked in with your fingers. It is a very regular circle.

4. Divide equally into 3 parts, round and relax for 20 minutes

5. The loose dough is simply vented, flattened and turned over, for the first roll

6. Relax for the second time after 15 minutes

7. Load the mold

8. Ferment to 8-9 minutes full in an environment with a humidity of 75%. Put it into the preheated oven, lower level, 170 degrees for 30 minutes. This toast box conducts heat very quickly, so the temperature and time should be set according to the temperament of your own oven. I am here for reference only. My toast at 170 degrees and 30 minutes, the color on the top is quite deep.

Tips:

This toast box conducts heat very quickly, so the temperature and time should be set according to the temperament of your own oven. I am here for reference only. My toast at 170 degrees and 30 minutes, the color on the top is quite deep.

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