Recipe: Orange toast

Home Cooking Recipe: Orange toast

Notes:

The combination of orange and soft bread makes you feel very attractive when you think about it. To make the toast have a strong orange fragrance, in addition to adding orange juice, the addition of orange dander is the key - be careful not to add the white part of the orange peel, as long as the orange part. The experience of refreshing and touching the taste buds is as simple as that. Reference component: 150 grams of small toast 2 Baking: the middle layer of the oven, 185 degrees, 25 minutes

Ingredients:

Steps:

  1. Home Cooking Recipe: Process the oranges first. After washing and drying the orange, wipe off the orange dander (use only the orange part of the outermost layer, not the white part of the inner layer of the orange peel). Then squeeze the orange juice and weigh 50 grams.

    Process the oranges first. After washing and drying the orange, wipe off the orange dander (use only the orange part of the outermost layer, not the white part of the inner layer of the orange peel). Then squeeze the orange juice and weigh 50 grams.

  2. Home Cooking Recipe: The flour is mixed with salt and piled on the console as shown

    The flour is mixed with salt and piled on the console as shown

  3. Home Cooking Recipe: The dry yeast is dissolved in the appropriate amount of warm water (within the formulation) and allowed to stand for a while. Pour yeast water, eggs, orange juice, and remaining water into the flour

    The dry yeast is dissolved in the appropriate amount of warm water (within the formulation) and allowed to stand for a while. Pour yeast water, eggs, orange juice, and remaining water into the flour

  4. Home Cooking Recipe: Mix the liquid and powder evenly by hand

    Mix the liquid and powder evenly by hand

  5. Home Cooking Recipe: Knead the dough. In the beginning, the dough may be very sticky

    Knead the dough. In the beginning, the dough may be very sticky

  6. Home Cooking Recipe: Continue to knead the dough, the dough will gradually become smooth and elastic

    Continue to knead the dough, the dough will gradually become smooth and elastic

  7. Home Cooking Recipe: After the dough is smooth and elastic, add softened butter. Continue to use forceful sputum to fully absorb the butter

    After the dough is smooth and elastic, add softened butter. Continue to use forceful sputum to fully absorb the butter

  8. Home Cooking Recipe: Finally, use the “housekeeping skills” and continue to knead the dough until the dough is kneaded to the full stage of the large film as shown.

    Finally, use the “housekeeping skills” and continue to knead the dough until the dough is kneaded to the full stage of the large film as shown.

  9. Home Cooking Recipe: Add orange dander to the dough and continue to rub for about 1 minute to mix the orange dander and dough.

    Add orange dander to the dough and continue to rub for about 1 minute to mix the orange dander and dough.

  10. Home Cooking Recipe: Knead the dough, put it in a bowl, put it in a warm place (25 degrees -30 degrees), and ferment for 45-60 minutes. To prevent the surface of the dough from drying out, please put a plastic wrap or a damp cloth on the bowl cover.

    Knead the dough, put it in a bowl, put it in a warm place (25 degrees -30 degrees), and ferment for 45-60 minutes. To prevent the surface of the dough from drying out, please put a plastic wrap or a damp cloth on the bowl cover.

  11. Home Cooking Recipe: Fermented until the dough becomes 2.5 times larger, the finger touches the flour into the dough, and the hole after the finger is pulled out does not collapse and does not retract, indicating that the fermentation is good.

    Fermented until the dough becomes 2.5 times larger, the finger touches the flour into the dough, and the hole after the finger is pulled out does not collapse and does not retract, indicating that the fermentation is good.

  12. Home Cooking Recipe: After fermenting the dough, the air in the dough is pressed out by hand, divided into two parts, rounded and placed at room temperature for 15 minutes of intermediate fermentation.

    After fermenting the dough, the air in the dough is pressed out by hand, divided into two parts, rounded and placed at room temperature for 15 minutes of intermediate fermentation.

  13. Home Cooking Recipe: After the intermediate fermentation is good, it enters the shaping stage. Take 1 part of the dough, divide it into two parts, and slowly grow the strip by hand.

    After the intermediate fermentation is good, it enters the shaping stage. Take 1 part of the dough, divide it into two parts, and slowly grow the strip by hand.

  14. Home Cooking Recipe: Screw the two strips together like a twist

    Screw the two strips together like a twist

  15. Home Cooking Recipe: The twisted dough is placed in a mold coated with a thin layer of butter (out of weight). Another dough is also done in this way. Place the dough in a warm and humid place (about 35 degrees Celsius, humidity 80%) for secondary fermentation until the dough is fermented to the mold for 9 minutes.

    The twisted dough is placed in a mold coated with a thin layer of butter (out of weight). Another dough is also done in this way. Place the dough in a warm and humid place (about 35 degrees Celsius, humidity 80%) for secondary fermentation until the dough is fermented to the mold for 9 minutes.

  16. Home Cooking Recipe: Fermented dough, brush a layer of whole egg liquid on the surface, put it in a preheated 185 degree oven, bake for about 25 minutes, until the surface is golden

    Fermented dough, brush a layer of whole egg liquid on the surface, put it in a preheated 185 degree oven, bake for about 25 minutes, until the surface is golden

Tips:

1. When shaping, if it is more difficult to make the dough grow up (the dough is retracted), let the dough stand for a while and then slowly grow. 2, many children's shoes when baking toast, it is not easy to master the temperature and time. Because the conditions of each oven are different, when the surface of the toast is golden, but the outside is white after the mold is released, or the inner part is sticky, indicating that the degree of baking is not enough, it is necessary to lower the temperature and extend the baking time next time. After many adjustments, you will be able to find the temperature and time that suits you best. 3. Add orange dander to the dough and the orange flavor of the toast will stand out. If you don't like the taste that is too prominent, you can drop the orange dandruff and change it to 20 grams of orange peel. 4, the mold I use is a fruit strip mold, the size is for your reference: 15.8x7.6x6.6cm; this formula can also be made into 450 grams of large toast (please multiply all ingredients by 1.5).


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