Sweet orange toast

1

Prepare to make bread all the material。

2

ALL MATERIALS, EXCEPT SUGARED ORANGE SKIN, ARE PLACED IN THE ORIENTAL 1352AE-3C BAKERY AND THE HAIR MENU IS ACTIVATED。

3

Twenty-five minutes later, the sugared orange peel continued and the face continued for three minutes。

4

The bread then stops and the face, then cancels the current menu and checks the facial state。

5

Collapse the noodles and then put them in the bakery and select the fermented menu for basic fermentation for 30 minutes。

6

After 30 minutes, it fermented to about twice the size of the original noodle。

7

The fermented pasta is removed for ventilation, and the lid is rounded to keep the film awake for 15 minutes。

8

In 15 minutes, an ellipse will be taken from the pasta。

9

Then turn over, and turn both sides in the middle。

10

Squeeze it from top to bottom, and hold it tight。

11

They'll be in the square toast mold when they're in shape。

12

It is put in the oven for a second fermentation of about 50 minutes, and it is fermented to 9 points full of molds, sifting a layer of dry powder。

13

Slice with a knife。

14

It is baked in a pre-heated oven at 150 degrees for the upper tube and 160 degrees for the lower tube for 35 minutes。

15

After the baking, take out the cold。

16

The finished chart。

17

Show a picture。

18

Show a picture。

1. When the bread is fermented twice in the oven, a bowl of warm water is placed in the oven to increase the humidity of the fermentation in the oven. Bread is baked with enough top colour to cover tin paper to avoid top roasting. 3. Dry powder can also be dispensed, and it can be brushed directly with egg fluid. When I make bread, I forget to reserve a bit of egg yolk, so dry powder is distributed and the raisins cut. 4. If the bread does not form a mountain peak and is squared, the bread is fermented twice to eight cents full of molds and can begin to bake. 5. Since the oven is different and the temperature and time required are different, please adjust to the temperature of the oven itself. 6. The method of rubbing the face varies from one to the other, depending on the actual situation of the bakery。