Orange spinning bag(cheng xiang fang chui bao )

Orange spinning bag

Introduction:

"It's rare to have time. The oven is at hand, and there's a whole loaf of bread. Ha ha, the whole family had a good time... "

Production steps:

Step 1: grind down the yellow part of the orange peel with a velvet grinder instead of the white part. The picture shows the orange and the velvet grinder after peeling

Step 2: put all the ingredients except butter together, knead them into dough, cover them with plastic film and put them in the refrigerator for half an hour. It's better to operate later.

Step 3: knead until the dough is smooth. Add butter and knead until the dough is expanded. It pulls out the film, but it breaks easily.

Step 4: put the dough into the basin, cover it with plastic film and put it in a warm place for basic fermentation. When the basic fermentation is over, take out the dough, gently press and exhaust, divide it into 60g / piece, and relax for 15 minutes after rounding.

Step 5: roll the relaxed dough into an oval shape, turn it over, press the bottom edge thin, and roll it into olive shape from top to bottom. Drain into the baking pan and place in a warm and moist place for final fermentation. Finally, when the fermentation is over, brush the egg liquid on the surface, cut it in the middle with a sharp knife, squeeze a strip of softened butter on the opening (you can cut a strip of butter with a knife), and sprinkle sugar on the opening.

Step 6: put into the oven preheated at 180 ℃, middle layer, heat up and down, 15 minutes. It can be left in the baking pan or put on the baking net to cool.

Materials required:

GAOJIN powder: 200g

Low powder: 50g

Milk: 140g

Orange peel: 1

Instant dry yeast: 3G

Salt free butter: 25g

Sugar: 38g

Salt: 2.5G

I knead the dough by hand for 40 minutes. 2. Adding low flour is to neutralize gluten and make bread soft. If you use ordinary high flour, you don't need to add low flour. 3. The household flour is not the same, the water absorption will be poor, please add 110 grams of milk, the rest left for adjustment.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Fruity

Chinese PinYin : Cheng Xiang Fang Chui Bao