Orange Chocolate Shredded Buns

Overview

It’s the time of year when fresh oranges are on the market in large quantities. Freshly squeezed orange juice + fresh orange zest are added to the pure and rich brioche, giving this bread a mellow and thick taste yet fresh, with an overflowing orange aroma. It combines a crispy crust with a texture that's lighter than a cloud. Definitely an addictive taste! The mold is 250mm*80mm*58mm, and the material below is the amount of two.

Tags

• baking
• breakfast
• egg
• freshly squeezed orange juice
• high gluten flour
• orange zest
• pure milk
• unsalted butter
• white sugar
• yeast powder
• chocolate beans
• powdered sugar
• salt

Ingredients

Steps

1. 1 Mix all starter ingredients until even and smooth. Ferment until densely packed with bubbles, which will burst as soon as they hit the surface of the basin, causing the batter to collapse.

   

2. 2 Main dough: Beat the eggs into the starter, mix well, add flour, sugar, and salt, knead into a dough, and let it rest for ten minutes.

   

3. 3 Add the butter in batches, adding the next piece each time until it is completely absorbed by the dough, until all is added. The dough will be very soft at first, keep kneading until it is complete.

   

4. 4 After kneading the dough, cover it with plastic wrap and ferment in a warm place (not exceeding 28°C) until doubled in size.

   

5. 5 While waiting for fermentation prepare the filling. Peel the orange and squeeze the juice! Mix butter (filling part), orange juice, orange zest, and white sugar, mix well, cover with plastic wrap and set aside.

   

6. 6 Surface icing: Mix all the icing ingredients, use a spoon to hold it up and it will flow down slowly. If it is thin, add some powdered sugar, if it is thick, add some orange juice. Put into piping bag and set aside.

   

7. 7 Deflate the risen dough, roll it into a ball and let it rest for ten minutes. Roll it into a rectangular shape and divide it into three strips. (It doesn’t need to be too uniform, it will look good if it is well-proportioned)

   

8. 8 Spread an even layer of filling on the first strip (not too thick) and sprinkle with chocolate chips. Pick up the second strip and place it on top of the first strip and repeat the above steps until all three strips are completed.

   

9. 9 Spread an even layer of filling on the first strip (not too thick) and sprinkle with chocolate chips. Pick up the second strip and place it on top of the first strip and repeat the above steps until all three strips are completed.

   

10. 10 Cut the dough coated with fillings into squares of about the same size, stack them in threes, and put them into the mold one by one. After coding, apply some filling on the surface. Put it in a confined space and put a basin of hot water in it. I put it in the oven for the second time.

    

11. 11 Second, until it does not spring back when pressed lightly with your fingers, preheat the oven to 180°C and bake for 30 to 38 minutes. Observe the color and cover with tin foil when golden brown. After baking, remove from the mold, let cool, cut a small opening in the piping bag and pour icing sugar on it.