Orange gold bar

Orange gold bar

Introduction:

"When making bread, you should always adjust the taste, so that the baked bread is novel and delicious. And many seasonings can be made by ourselves, such as orange peel, orange peel, pineapple and other aromatic raw materials, which are excellent ingredients after processing. Today, the big stir fry spoon makes use of these. Usually, it has to be discarded as garbage. It's the best material to make an orange bar. "

Production steps:

Step 1: all ingredients.

Step 2: application tools: chopping board, rolling pin, rubber scraper, grammer, steel basin, 450 gram toast mold.

Step 3: mix the dry powder materials well.

Step 4: add egg, maltose and milk and stir.

Step 5: then add water to make the dough, add the fresh cream, and continue to knead until it is completely blended.

Step 6: take out the dough from the basin and put it on the chopping board. Continue kneading until the muscle strength is obvious. Add the chopped solid cream.

Step 7: wrap the solid cream into the dough and knead until fully absorbed.

Step 8: press the flat mass into pieces by hand and put in the broken orange.

Step 9: continue to knead and press.

Step 10: knead and press the dough and orange grains repeatedly. During the kneading, the scraper is used to continuously separate and exhaust the air. Finally, the orange grains are evenly distributed in the dough, and the basic dough production is preliminarily completed.

Step 11: put the dough back into the steel bowl.

Step 12: cover with plastic film and start basic fermentation. Control the temperature at 28-30 ℃ and humidity at 75-85 ℃. Ferment for about 1 hour to make the dough expand twice. Then take it out for making.

Step 13: the dough does not rebound with fingers to prove proper fermentation.

Step 14: then take out and press to exhaust.

Step 15: divide the dough into three parts.

Step 16: fold and knead the dough rolls respectively, put them into the mold, and carry out the final fermentation. The temperature should be controlled at 30 ~ 36 ℃, and the humidity should be 75 ~ 85 ℃.

Step 17: cover the mold cover when the bread blank is full.

Step 18: bake in the oven, preheat the oven in advance, and bake at 170 ℃ for 30 minutes.

Materials required:

High gluten flour: 270g

Dry yeast: 5g

Fresh milk: right amount

Egg: 50g

Water: 80 ml

Solid cream: 30g

Orange peel: 40g

Salt: 4 g

Powdered sugar: 30g

Maltose: 3 G

Knead into and out of the dough. 2. This kind of bread can't be fermented until it is mixed with orange peel, and the taste will be worse if it is mixed with orange peel after fermentation. 3. Orange peel should be salted first and then used. Salting method: cut 100g orange peel into pieces, marinate with 5g salt for 1 hour, then add 20g sugar and marinate for 3 days. After salting, decanting water will get rid of the bitter feeling, and then use it. The specific production method can refer to my post in this group.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor