Whole Wheat Orange Scented Soft European Buns
1.
Prepare the materials used.
2.
Add the dough material except butter and diced orange into the mixing bucket of the chef's machine, turn on the 1st gear to form a dough, and then turn to the 3rd gear to knead the dough.
3.
Knead the dough until it is smooth and add softened butter. Knead at low level until the butter is absorbed, then turn to level 3 for kneading.
4.
After kneading the dough to a smooth state, add the diced orange peel soaked in rum beforehand, and knead it.
5.
Player-grade oven CO-660A, select the fermentation program, set the temperature to 28 degrees, and put the dough into the basic fermentation to about 2 times the size.
6.
The fermented dough is taken out, and after exhausting, the dough is rounded up and put into the fermentation basket where the flour is sifted.
7.
The player-class oven CO-660A, select the fermentation program, set the temperature to 38 degrees, put it in the water box to increase the humidity, and put the dough into the fermentation until it is approximately full of the fermentation basket.
8.
Put the fermented dough upside down on a hot oil paper baking tray, and cut a cross cut with a depth of about 1cm with a sharp knife.
9.
Kashi player-class oven CO-660A, heat up to 180 degrees in advance and preheat at 160 degrees, put the baking tray into the middle layer, and bake for about 25 minutes.
10.
After the bread comes out of the oven, put it on the grid and let it cool.
Tips:
PS:
1. Due to the different water absorption of different flours, do not add liquid all at once, please adjust appropriately according to the state of the dough.
2. Diced orange can be softened with rum 1-2 days in advance. After being added to the dough, it can keep the moisture of the dried fruit during baking, and the bread will have a special aroma. The addition of whole wheat flour makes the bread more chewy, and the overall taste is very rich.
3. The baking temperature and time are for participation only, please adjust appropriately according to the temperature performance of each oven.
