Orange flavored baguette recipe-Chinese Food-best chinese food recipes-cooking food

Step4:For the hydrolyzed dough, add the dough materials except butter, salt and orange peel dice. Turn on the low-level stirring to form a dough, and then turn to medium speed to continue kneading. When the dough is smooth, add butter. When the dough is low-level to butter kneading, add salt to medium speed to continue kneading. Knead to the very elastic expansion stage of the glute

Step5:Add the orange peel, which is made with rum in advance, and knead properl

Step6:The dough is divided into about 80g each. Knead and relax for about 15 minute

Step7:Flatten the loose 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

Step8:After all dough is preliminarily shaped, knead it into a long strip of about 25c

Step9:Flatten one end of the dough. Put the other end on the flattened dough. Wrap the interface with the flattened dough. Tighten it. The interface is at the bottom. After turning the dough over, sort it into a beautiful circle

Step10:Put the dough on the cut square oiled paper. Drain the dough into the baking tray at interval

Step11:Cf100a fermentation tank. Select 30 ℃ in advance, 75% humidity. Time: 30 minutes. Add water to the bottom water pan and humidify it. After preheating, it prompts that put the sound back into the tank for secondary fermentation to about 1 times the size

Step12: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

Step13:Put the fermented dough together with the oil paper into the sugar water pot for boiling in several times. Tear off the oil paper at the bottom for 30 seconds, turn it over with the help of a scraper. Cook for another 30 seconds. Take out the cooked dough with the help of a scraper. Put it on a dense drying stand and drain the water slightl

Step14:Put the dried dough in a greased pa

Step15:Cossco750 intelligent oven. Warm up 230 degrees in advanc

Step16:After preheating, put the baking tray into the middle layer. Adjust the temperature to 230 ° C for heating and 200 ° C for heating. Bake for about 15 minutes

Step17:The baking is over. The bread can be simmered for a few minutes before it comes out of the oven. After it comes out of the oven, the bread comes ou

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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. Dough must be relaxed in place during shaping, and the length of rubbing 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. Preheat the oven before cooking the dough