Orange parsley bread
**Recipe: Mandarin Orange and French Butter Buns**
**Ingredients:**
- High-gluten flour: 1000g
- Sugar: 150g
- Salt: 5g
- Egg yolk: 100g
- Yeast: 15g
- Dough enhancer: 10g
- Ketchup: 100g
- Orange juice: 180g
- Milk powder: 30g
- Ice water: 450g
- Mandarin orange: 200g (peeled and finely chopped)
- French butter: 100g
**Instructions:**
1. Start by placing all the ingredients into a mixing bowl, except for the French butter and the mandarin orange pieces.
2. Begin mixing on low speed until the dough starts to come together and reaches the "roll-up" stage. Then, switch to high speed and gradually add in the mandarin orange pieces.
3. Continue mixing until the gluten develops fully, then add the French butter and mix on medium speed until it’s fully incorporated.
4. Reduce the speed again and let the dough rest for a few minutes.
5. Increase the speed once more and mix until the dough reaches the "gluten extension" phase, which means it becomes smooth and elastic.
6. Let the dough undergo its first fermentation for about 30 minutes. After that, divide the dough into 30g portions and shape them into balls.
7. Allow for an intermediate fermentation of 15 minutes. Then, perform two rounds of rounding and shaping to prepare the buns.
8. Finally, let the buns ferment for approximately 50 minutes at a temperature of 30°C with humidity between 75% and 80%.
9. Once the fermentation is done, brush the tops with a crispy sauce and let them air dry for a few minutes before baking.
10. Preheat the oven to 200°C (top and bottom heat). Bake the buns for about 12 minutes or until golden brown and crisp on the outside.
This recipe creates soft, flavorful buns with a tangy citrus kick from the mandarin orange and a rich, buttery finish from the French butter. Perfect for breakfast or a snack!
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