“Do you like the drawing on this bun?A circle, a line, is it very satisfying?In this recipe, light cream is added, which is not only soft, but also full of milk flavor.Orange peel added from the vision of a small red dots mixed in the bread is particularly good looking, taste on a thick orange aroma.At leisure time with a cup of milk or coffee, savor, chew slowly, is a great enjoyment.”
How to make a light cream orange crust bun?
Rub the orange peel with salt or flour before using.Cut the skin of end of head and tail level ground, the radian that cuts along orange gently 4 knife, can peel off orange easily.Remove the white from the orange peel, or it will be bitter.After removing the white part, first cut the orange peel into thin shreds, then cut into pieces and set aside.
Make the medium – grown dough first.Mix all the medium – grown dough ingredients together and knead to make a smooth dough.Place the dough in a stainless steel bowl, cover with plastic wrap and refrigerate for 17 hours.
Tear the medium seeds into small pieces, add in the ingredients other than butter, knead until a ball, add in butter, stir until smooth and thin, then pour in the chopped orange peel and knead until smooth.
Cover with plastic wrap and let rise in a warm place for 30 minutes.Divide the slack dough into 8 equal parts.Roll them round, cover with plastic wrap, and let them rest for 15 minutes.
The loosened dough is rolled into an oval.
Turn over, stretch slightly and press thin on one side.
Roll on one side and pinch on the other.
Arrange the dough in a tin foil pan.Place a bowl of hot water in the oven for final fermentation.Fermentation takes about 30 minutes.
Finally the fermentation is over.
Brush egg liquid on the surface and place roti prata skin cut into strips in turn.Brush the egg mixture again.
Put it into the preheated oven at 170℃. In the middle layer, turn the heat up and down for about 18 minutes until it is colored.