This bread is made from orange peel and orange juice, whole wheat bread flour, and can be said to be a veritable soft European bag! The taste of wheat and orange after eating will definitely not let you down! I am very satisfied with myself~
Wash the oranges, rub them into pieces, and squeeze out the juice (preferably orange)
Put the butter-removed material into the bread machine and simmer for 3 minutes! Then tear the old dough done in advance and tear it into small pieces! (The production of old dough is in the tips)
After adding the old dough for 10 minutes, add butter and continue to simmer for 20 minutes!
The good dough is stretched and stretched! Then wrap the plastic wrap and ferment it to twice the size of the dough at room temperature!
The fermented dough is pressed by hand, and without retraction, the dough is fermented!
Then vent the dough, slick and cover the plastic wrap and continue to wake up for 15 minutes.
Then weigh the dough evenly into 3 doughs.
Take a dough, pry it open, and narrow both ends
As much as possible, the dough is thin and even, and then rolled up.
Close your mouth and pinch, then turn your heads
Then discharge the green body into the baking tray
After the second hair is finished, sieve the low-gluten flour and cut the bag with a quick knife! Put a bowl of water in the oven and keep the humidity for 40 minutes! Haha, the baking tray is too small to squeeze into a little fat man!
The fermented green body is taken out, and half of the bowl of cold water is placed in the oven to keep the humidity of the oven. The oven is preheated at 200 degrees and fired in the middle layer for 18 minutes!
Look at the soft internal organization, it tastes great!
The production of old dough: 150 grams of low-gluten flour, 50 grams of high-gluten flour, 2 grams of yeast, 105 grams of cold water, smooth fermentation to 2 times larger, and the remaining dough is frozen. The next room temperature can be thawed. The flour brand is different, so don't add it once when you meet the dough. You can judge the water absorption of the surface to increase or decrease the water. I use the Xiner whole wheat bread flour. Generally, the whole wheat has different water absorption, so master it yourself! The same is true for the oven, the temperature can be set according to the oven of your own home, so the baked bread is delicious! If you ferment in the oven, please pay attention to the fermentation temperature of the oven, not higher than 30 degrees!