The main dough: 260 grams of high-gluten flour, 20 grams of milk powder, 82 grams of milk, 7.5 grams of fresh yeast, 30 grams of fine sugar, one egg (about 65 grams with shell), 3 grams of salt and 25 grams of butter.

Orange cake paste: butter 45g, fine sugar 38g, low-gluten flour 45g, fresh orange juice 10g, salt 0.5g, aluminum-free baking powder 0.5g, and an orange peel.

1, all dough ingredients except butter are added into the mixing tank of the chef's machine. The indoor temperature is high in summer, so it is recommended to use iced milk, and the chef's machine should add an ice bag to ensure that the dough temperature does not exceed 28 degrees.

2. When the dough is kneaded into a rough thick film, add butter softened at room temperature.

3. Continue to knead the dough until it is fully expanded. You can pull out a thin and strong film, arrange the dough into a ball, send it to the refrigerator for sealed refrigeration, and relax for 25 minutes. This step is not to ferment the dough, but to fully relax the gluten.

4. When the dough is slack, make orange cake paste. Butter will soften to the point where you can easily poke a hole with your finger at room temperature.

5. Add the fine sugar and orange peel (scrape off the orange peel with a scraper) into the softened butter and mix well with electric egg beater.

6. Add an egg and send it evenly again.

7. Beat until the mixture of egg liquid and butter is completely absorbed, then sift in low-gluten flour, baking powder and salt and mix well.

8. Add fresh orange juice according to the hardness of the batter and mix well.

9. Put it in a paper bag for later use. The best state of cake paste is that it will be smooth when squeezed and will not flow everywhere.

10, divide the loose dough into eight equal parts.

1 1, rolled into a cow tongue. If the contraction is serious when rolling, relax for a few minutes before rolling.

12, naturally rolled up and put down from top to bottom.

13, all made in turn, and put into a mold for final fermentation.

14, the dough is fermented to twice the size, and the orange cake paste is squeezed on the surface of the dough.

15, sent to the middle and lower layers of the oven preheated in advance, and baked at 185 degrees for about 16 minutes. The specific baking temperature and time should be adjusted according to the actual situation of your own oven.

16, the bread is baked, and the smell of oranges is everywhere. The surface of freshly baked bread is crisp and fragrant, and the flavor becomes more mellow after sealing for one night. It is worth a try!