Orange bread rolls
Overview
Lemons and oranges are the kings of vitamin C among fruits and are very nutritious. When orange is used in bread, it brings a different flavor. The combination of orange peel and orange juice pulp creates a refreshing and attractive taste.
Tags
Ingredients
Steps
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Required ingredients.
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For a large orange, use a scraper or peeler to grind out the zest; use a food processor to blend the orange pulp into orange juice, including the pulp, without filtering.
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Except for the butter, put the liquid part of the bread ingredients into the bread barrel first, and place the salt and sugar diagonally.
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Finally, add high flour, low flour and milk powder, and then bury the yeast into the flour.
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Select two dough kneading programs to knead into dough.
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Add the softened butter at room temperature and continue kneading the dough by selecting two kneading programs.
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The fermentation time is about an hour, and the dough has doubled in size. Dip your fingers in flour and press the dough until the hole does not shrink or collapse.
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Take out the dough, use a rolling pin to release the air inside the dough, and roll it into a round shape.
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Divide the dough into 12 equal pieces, cover with plastic wrap and rest for 15 minutes.
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Then take a small piece of dough and roll it into an oval shape. Roll up and fold inward from top to bottom.
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Then shape into a cone. Turn the cone upright and roll it into a long triangle.
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Roll into a roll from top to bottom.
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Arrange the shaped dough neatly into the baking pan, leaving even gaps in the middle.
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Place in the oven to rise until doubled in size. After the second hair is finished, brush an appropriate amount of egg wash on the surface.
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Preheat the oven to 180 degrees, with upper and lower heat, middle layer, and bake for about 25 minutes.
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Unmold, let cool, and put into a plastic bag.
