Polish orange rind bread
By VicentaLakin
The orange skin has a special scent that exalts the spirit, eats oranges and throws them away, but it picks them up with sugar, makes bread with sugared oranges, like the bread I made today, tastes soft like cakes, oranges, not hard for three days。
Recipe Recommendations
- high-gluten flour 100 grams
- dry yeast 1 gram
- cold water 100 grams
- eggs 75 grams
- butter 40 grams
- fine sugar 100 grams
- salt 5 grams
- sugar-tolerant dry yeast 4 grams
- Orange diced 200 grams
- rum 200 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Polish orange rind bread
1
All materials are ready: main noodles and a bowl of pre-made Polish noodles; oranges are used softly with rum a few hours in advance, and without rum they are replaced with fresh water; decorations are not shown in the picture with butter。
2
In retrospect: Polish seed is done hours in advance, with 100 grams of high-strength flour, 1 g of dry yeast, 100 grams of cold water evenly mixed, fermented to 2-3 times the temperature of the façade chamber, with the surface of a bursting large bubble, with a small laze and a gas hole in the back; Polish species can be used after fermenting under the room temperature; or, one hour after room temperature, with a slightly swelling of the face, with the freezer fermenting overnight; Polish seeds after cold fermenting can add a unique fragrance to the noodle; however, neither of the two methods will affect the softness and slow ageing of the bread。
3
With the exception of oranges and butter, all materials of the main flour and Polish scavengers are poured into the scavengers, which are mixed with the cook ' s machine at a low rate, which is used to stir out the thick membranes and then to add butter; flour has a different water intake rate than the one in which the scavengers are made, and the amount of water can be booked, and the scavengers can be seen in the state of the scavengers, and the amount of water added。
4
When butter is added, it is then slow and then slow, and the face is able to produce transparent and flexible film。
5
A soft orange pipedin will be poured into the noodles with rum, which will be slowly splattered so that the orange pipedin will all fall in。
6
The rubbed pasta is removed, rounded, placed in a large basin, and all the orange platinum on the surface is wrapped in the dough。
7
Put the noodles in the fermenter, 28 degrees, 2-3 hours。
8
The pasta is twice the size of the pasta, and the finger-stamped flour pierced the top of the flour, did not collapse, did not shrink, and fermented successfully。
9
The noodles fell on the board, slashed a couple of downwinds, weighing them in nine equals, each weighing about 120 grams。
10
The noodles are rolled into a ball and placed directly into Pantoni's bakery, without which they can be replaced with other small moulds。
11
The bread is placed in a fermentation box at a temperature of 32 and a humidity of 75 for approximately one hour。
12
WHEN THEY GROW TO THE FULL OF EIGHT MINUTES, THE SURFACE IS CUT OUT WITH SCISSORS, EACH WITH A BUTTER PASTE AT ITS MOUTH; BUTTER PASTE IS A SMALL MOUTH WITH A SOFTENED ROOM BUTTER IN A BAG OF ABOUT 3CM LENGTH; THE OVEN BEGINS TO PREHEAT 200 DEGREES。
13
They are sent to the lower floor of the pre-heated oven, with 180 fires and 200, 20 minutes of fire; adjusted to the actual situation in their own oven。
14
Once out of the oven, pick up bread butts on the table that are light enough to be fed or stored in a preservation box when it is naturally dry to warm hands。
15
Polish orange rind bread. Tastes like cakePolish orange rind bread Make Tips
1. Flour has a high water content, allowing for approximately 30 grams of water to be reserved and re-adapted; 2. Polish flour is to be made in advance, and its use is about 25 per cent of the main flour volume, which is inappropriate, too much affecting the strength of the main flour, too little to increase softness and slow ageing; 3. Orange platinum is readily available for purchase, is sugary, needs to be inflated in a few hours with rum, has a good taste and taste in orange leather, and is much less fertilized with cool water; and 4. The temperature and time of the roast is adjusted by the actual situation of the ovens used, the size of the face group, and the moulding material。