Orange rolls
Overview
The recipe comes from "Teacher Meng's 100 Breads" with slight changes. This amount can make 6 round paper mold breads with a diameter of 10cm.
Tags
Ingredients
Steps
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Put all the ingredients in the main ingredient into the bread machine, start the "Dough Mixing" program. After the program ends, add softened butter and orange zest, and start the "Dough Mixing" program again
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The second "dough kneading" process is over. Take a small piece of dough and slowly stretch it out with both hands. At this time, you can pull out the transparent film
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Knead this small piece of dough back into the larger dough, round the dough and return it to the bread barrel
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Cover the bread pan with a piece of baking paper and flick some water droplets onto the paper
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Cover with a wet towel, cover the bread machine lid and ferment
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Ferment until the dough doubles in size. Dip dry flour into the dough with your finger and poke the dough. After you pull out your finger, if there is no change around the small hole you poked, it means it is ready.
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Remove and deflate, wrap into a round shape, cover with plastic wrap and let rest for 15 minutes
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Roll out into a rectangle about 30cm long and 18cm wide
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After turning it over, sprinkle the candied orange peel evenly and flatten it gently with your hands.
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Roll up from top to bottom, cut into 8 equal parts, put the paper mold with the cut side up, cover with plastic wrap for secondary fermentation
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Let it ferment again until it doubles in size. Poke it gently with your finger. If the pit you press down (see the small pit under the dough in the picture) does not spring back completely, it means it is fermented.
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Brush the surface evenly with a layer of whole egg liquid, sprinkle with appropriate amount of almond kernels, put it in the preheated oven, raise the heat to 180 degrees, lower the heat to 190 degrees and bake for about 18 minutes. Remove from the oven and move to a wire rack to cool
