Orange toast (medium)(ju xiang tu si zhong zhong )

Orange toast (medium)

Introduction:

"It's really tempting to have such a fresh taste of toast. When I made it for the first time, I knew that this recipe must be one of my family's reserved recipes for toast. However, making toast is a Kung Fu job. You must be patient and calculate the time, otherwise the finished product will give you a "temper tantrum."

Production steps:

Step 1: mix the high flour (1) and yeast powder (1) in the medium dough material evenly.

Step 2: pour in water (1), mix well, do not knead the film, mix well, put in a warm place for fermentation.

Step 3: fermentation to 4 or 5 times the size, with obvious sour taste.

Step 4: add all the ingredients in the main dough except butter and sugar orange peel, and knead to the expansion stage to pull out the thick film. Add room temperature softened butter, continue to knead until the full expansion stage, can pull out a thin, solid and transparent film.

Step 5: add sugar orange peel, knead well at low speed.

Step 6: knead well and relax in a warm place for 30 minutes.

Step 7: the dough is about twice as big.

Step 8: divide the dough into 6 equal parts, round and relax for 10 minutes.

Step 9: roll the roll twice and put it into the toast mold. Put it in a warm place and ferment until it's full. Because I was in a hurry to go to work, I almost stuffed the fermentation into the oven when it was 8 minutes full... I strongly recommend that you do not do this, and you must ferment in place!!

Step 10: brush a layer of clean water on the surface (you can brush egg, milk or butter, but I'm getting lazier and lazier when I make more toast. It's OK to brush clean water often). Put it in a preheated 180 degree oven, middle and lower layers, about 40 minutes, and cover it with tin foil to avoid heavy coloring.

Materials required:

Gaofen (1): 350g

Yeast powder (1): 4G

Water (1): 210g plus or minus 10g

Gaofen (2): 100g

Low powder: 50g

Water (2): 50g plus or minus 5g

Yeast powder (2): 2G

Egg: 1

Milk powder: 20g

Butter: 60g

Salt: 3G

Sugar orange peel: 50g

Fine granulated sugar: 50g

Note: 1. For the rolling method, please refer to my previous log, super cooked fresh milk toast, http://home.meishichina.com/space-305800-do-blog-id-252677.html It has been mentioned in detail. 2. The amount of sugar is adjusted according to your own taste, but don't add too much because the orange peel is sweet. 3. Finally, fermentation is very important. This kind of toast has strong swelling power. It is recommended to send it to the oven when it is 9 minutes full. 4. It is suggested to reserve some water when adding water in each step, and add more water according to the water absorption of flour. 5. This amount can make two 450g toast.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: milk flavor

Chinese PinYin : Ju Xiang Tu Si Zhong Zhong