When making bread, you should always adjust the taste to make the baked bread novel and delicious. Many seasonings can be homemade. For example, raw materials with high aroma such as orange peel, orange peel, and pineapple are all great ingredients after processing.
Today, Da Chao Shao makes use of these, which is usually used as a good talent for garbage disposal to make an "Orange Fragrant Gold Bar".
Orange-scented gold bar
Recipe Recommendations
- high-gluten flour 270 grams
- dry yeast 5 grams
- fresh milk appropriate amount
- eggs 50 grams
- qingshui 80 ml
- salt 4 grams
- powdered sugar 30 grams
- maltose 3 grams
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Orange-scented gold bar
1
All ingredients.
2
Application tools: chopping board, rolling pin, rubber scraper, gram measuring device, matching steel basin, 450-gram toast mold.
3
First mix the dry powder raw materials and mix well.
4
Add eggs, maltose, and milk and stir.
5
Then add water to form the dough, add the whipped cream, and continue to knead until it is completely blended.
6
Remove the dough from the basin and place it on the chopping board, continue to knead until the strength becomes obvious, and add chopped solid cream grains.
7
Wrap the solid cream crumbs into the dough and knead until completely absorbed.
8
Flatten the dough with your hands, press it into slices, and add crushed orange grains.
9
Continue to massage and press.
10
The dough and orange grains are repeatedly stacked and pressed, and during the kneading, the scraper is used to continuously divide and exhaust the air. Finally, the orange grains are evenly distributed in the dough, and the basic dough making is initially completed.
11
Put the kneaded dough back into the steel basin.
12
Cover it with plastic wrap and start basic fermentation. The temperature is controlled at 28 - 30 degrees, the humidity is controlled between 75 - 85 degrees, ferment for about 1 hour to make the dough expand twice as large, and then take it out twice to start making.
13
Try not to rebound with your fingers to prove that the dough is suitable for fermentation.
14
Then take it out and press it out.
15
Divide the dough into three portions.
16
Fold and knead them into dough rolls and place them in the mold for final fermentation. The temperature is preferably controlled at 30 - 36 degrees and the humidity is preferably 75 - 85 degrees.
17
Cover the mold when the bread blank is stretched until it is full for nine minutes.
18
Put it into the oven and bake, preheat the oven in advance, and set the temperature to 170 degrees and bake for 30 minutes.Orange-scented gold bar Make Tips
1. The dough must be kneaded until gluten develops before adding the orange peel.
2. For this bread, the first fermentation should only be done after mixing in the orange peel; the texture will be inferior if the orange peel is added after fermentation.
3. The orange peel zest must be marinated before use. Curing method: Cut 100g of orange peel into small pieces, first marinate with 5g of salt for 1 hour, then add 20g of sugar and marinate for 3 days. After thorough marinating, drain off the liquid to remove bitterness, and only then can it be used. For specific preparation methods, please refer to the post I published in this group.