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1
We first make a Polish starter, using 100 grams of high-gluten flour, 100 grams of water, and 1 gram of yeast. Stir until there is no dry powder. Ferment at room temperature around 25°C for 3-4 hours. The fermented Polish starter will have many small bubbles on the surface and many mesh pores in the internal tissue. It will not smell sour and is ready when the volume has expanded to 3-4 times its size. -
2
After washing 1 orange, rub out the orange shreds (Note: Do not rub the white part, it will be bitter.) -
3
Mix orange shreds and 20 grams of white sugar evenly, and set aside to marinate for a while. -
4
Squeeze 80 grams of orange juice from the orange and set aside. -
5
Then we make the main dough, take 250 grams of high-gluten flour, 30 grams of milk powder, 3 grams of salt, 3 grams of yeast, 20 grams of white sugar, pickled orange shreds, 1 egg, 80 grams of orange juice, start stirring a little first. -
6
Add the Polish starter and stir for about 10 minutes. -
7
After stirring to form a rough film, add 30 grams of unsalted butter that has been softened evenly at room temperature and continue stirring. -
8
Stir for another 15 minutes or so, and you should be able to form a thin glove film. -
9
Take out the dough, roll it into a ball, wrap it in plastic wrap, and ferment it at room temperature of about 20-25°C for about 1-2 hours until it expands to double its size. -
10
Take out the fermented dough and deflate it. -
11
Then divide evenly into 6 portions. -
12
Make all the dough into a round shape, cover with plastic wrap and let rest for 10 minutes. -
13
Take a piece of relaxed dough and roll it into a rectangular shapepiece. -
14
Then cut into strips from 2/3 of the way with a spatula. -
15
Slowly roll it up from the complete end. -
16
After all the dough is processed, arrange it on the baking sheet. -
17
Place in the oven for secondary fermentation. The oven temperature is 35℃, the humidity is 70-80℃, ferment until it is 1.5 times larger (note: put a bowl of hot water in the oven to help fermentation) -
18
After fermentation for 40-50 minutes, it will be about 1.5 times in size. Take it out and brush a thin layer of milk or egg liquid on the surface. -
19
Preheat the oven to 170°C, put the bread in and bake for about 20 minutes (pay attention to the surface when it is colored during baking and cover it with a piece of tin foil to prevent the surface from being too burnt.) -
20
Orange soft bread, complete O(∩_∩)O -
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The orange aroma is fresh and rich, and the bread is soft and silky. -
22
The aroma of wheat, orange and milk are blended together to make it so delicious. -
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When it comes out of the oven, the aroma is overflowing, and it feels great to tear it into pieces and eat it with your hands.
Tips
1. Each brand of flour has different water absorption. Flour and water can be added as appropriate according to the water absorption of the flour.
2. The baking time can be fine-tuned according to the temperament of your own oven.
3. After the baking surface is colored, cover it with a piece of tin foil to prevent the surface from being too burnt.