Chinese Food
Orange flavored baguette
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You want to enjoy the delicious food and also enjoy the thin? Then try this bagel bread. It's low in oil and sugar, low in cholesterol and low in fermentation. It's full. Although it has an ordinary appearance, it is also a variety of Beiguo. It can be made into orange flavored Beiguo and chocolate Beiguo. The taste is very good.
Cooking ingredients
Cooking Steps
Step1:1. Blanching should be done well in advance. Add boiling water to flour. Mix well. Cool.
Step2:Prepare other materials for the dough.
Step3:Add flour and water into the cook machine. Mix until there is no dry powder. Cover and hydrolyze for about 30 minutes.
Step4:Add the dough materials other than butter and orange peel into the hydrolyzed dough. Turn the dough into a dough at a low level and continue to knead at a medium speed. Knead until the dough is smooth and then add butter. Turn the dough into a dough at a medium speed after kneading at a low level and continue to knead until the dough is elastic.
Step5:Add the orange peel, which is soaked in rum in advance. Knead it properly.
Step6:Divide the dough into about 80g each. Knead and relax for about 15 minutes.
Step7:Flatten the relaxed dough, turn it over and fold it inwards from 1 / 3 of the top to the bottom, and then fold it in half. Use the palm root to press the joint tightly and form a short round strip. 1
Step8:
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Step10:
Step11:After the dough is preliminarily shaped, it is rubbed into a long strip of about 25cm.
Step12:Flatten one end of the dough. Put the other end on the flattened dough. Wrap the joint with the flattened dough. Tighten it. The joints are all at the bottom. After turning over, sort it into a beautiful circle. 1
Step13:
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Step15:Put the shaped dough on the cut square oilpaper. Drain the dough into the baking tray at intervals.
Step16:Cf100a fermentation tank. Select 30 ℃ in advance, 75% humidity, 30 minutes. Add water to the bottom water pan and humidify it. After preheating, it indicates that put the sound back into the fermentation tank for secondary fermentation to about 1 times the size.
Step17:Prepare sugar water at the end of fermentation. Add 1L water and 50g malt extract to the pot. Cook until there are small bubbles on the side of the pot, turn off the heat and control the temperature at about 85
Step18:Prepare sugar water at the end of fermentation. Add 1L of water and 50g of malt essence to the pot. Cook until there are small bubbles on the side of the pot, then turn off the heat and control the temperature at about 85
Step19:Put the dried dough in a greased baking pan.
Step20:Cossco750 intelligent oven. Preheat the oven 230 degrees ahead of time. After the sound prompt is completed, put the baking tray into the middle layer. Adjust the temperature to 230 degrees on the fire, 200 degrees on the fire. Bake for about 15 minutes.
Step21:The baking is over. The bread can be simmered for a few minutes before it comes ou
Step22:
Cooking tips:1. The scalding materials can be made more at one time. The rest can be stored in cold storage. They can be used up within 3 days. 2. If there is no Lubang seed, it can be replaced by hot seed or other kinds of flour, but the flavor will be different. 3. Due to the different water absorption of each flour, do not add the liquid at one time. Please adjust it according to the dough state. 4. The dough must be relaxed in place during shaping, and the rubbing length should be about 25cm. If the relaxation is not enough or the rubbing is not long enough, the hole in the center of the bagel will not be obvious enough. 5、 When the sugar water boils to a small bubble, it will be heated on a low heat. It does not need to boil to boiling. The temperature is controlled at about 85 ℃. The boiling time is controlled at 2530 seconds for each side. If the temperature of the sugar water is too high or the boiling time is too long, the dough is easy to be too cooked or the skin is too wrinkled. It is normal to have a small amount of wrinkles on the surface of the cooked dough. Be careful when taking out the cooked dough to avoid breaking it. It can be assisted by a rubber shovel or scraper. 6. Before cooking dough
