Orange Bread with Cranberry Milk Crumb

 

A small, soft and sweet bun with bits of orange peel encasing the dairy-rich sweet filling. The milk crumb filling was the result of butter, icing sugar, Parmesan cheese,  beaten egg and cranberries, after going through the melting and solidifying process during and after baking. The orange peels and cranberries help to lighten the flavour of the rather heavy milk crumb filling.

Love it :) 

Yield: 10 x 7cm huns

Appliances: 

Whirlpool BM1000 breadmaker 面包机

Bread weight: didn't take (~_~;)

Raw dough weight: 415 g

Cranberry Milk Crumb Filling

Ingredients:

60g unsalted butter, softened

35 icing sugar

60 g full cream milk powder

10g Parmesan cheese powder

10g beaten egg

20g dry cranberries

Directions:

1. Cream the softened butter until light.

2. Add in the icing sugar and mix well.

3.  Blend in the Parmesan cheese powder and milk powder. Then follow by beaten egg.

.

4. Use a pair of kitchen scissors to cut the dry cranberries into bit size.

5. Add the cranberry bits to the butter paste at (3), and mix well.

6. When well combined, scoop the paste into a plastic bag. Wrap up and store in the fridge for at least one hour.

7. After 1 hour, or when the milk pastry has hardened, divides it into 10 equal portions. 

Returns to the fridge till needs.

Ingredients

120g cold water  冷水
5g orange peel 

30g raw sugar 黄砂糖

1/4 tsp salt 盐, 2g
20g beaten egg 蛋液
20g cold unsalted butter 冷无盐奶油

180g bread  flour 高筋面粉
20g superfine wholegrain flour 低筋面粉

13g milk powder 奶粉

1/2 tsp instant dry yeast 即发酵母粉

* superfine wholegrain flour can be replaced by all purpose flour.

Glazing 表层涂液

Some beaten egg 蛋液

3 tbsp almond flakes

Some coarse granulated sugar 

Directions:

1.  Cut the candied orange peels into tiny bits. Combine orange peels with fridge cold water , and pour into the bread pan.

2.  Add in beaten egg.

3. Add in sugar, salt and cold butter.

4.  Mix bread flour, superfine wholegrain flour, milk powder in a bowl. Pour the flour mixture to the bread pan.

5. Dig a hole and pour in the instant dry yeast.

6. Place the bread pan into the bread machine. 

7. Select "8" Dough Kneading function; and press "Start".

8. When the program stops, let the dough continue to sit in the pan for another 30 minutes.

30 minutes later, the dough is ready.

9. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.

10. Divide the dough into 10 equal portions, about 41g each.

11. Roll up the small dough, pull down the sides several times to stretch out the dough surface, and seal at the bottom. 

Wrap your palm around the dough and let it roll within your palm, to shape it.

12. Place the dough in a covered plate and rest for about 15 minutes.

13. Roll the dough flat with a rolling pin

Flip over the dough, so the smoother side will be facing out, and place a cold milk pastry from (7) over it.

Roll up the dough and seal by pinching the edge. Seal tightly to prevent the melted filling from oozing out the bun during baking.

Place the doughs over a paper casing.

14. Place the dough onto a baking tray. Spray some water and let the doughs proof for about 40 minutes in a closed oven.

After 40 minutes.

15. Preheat the oven to 180 degree Celsius. Apply a few coats of egg wash over the dough surface. 

Place some almond flakes and coarse granulated sugar over the top.

16. Baked at the lower rack of a preheated oven at 180 degree Celsius for 10 minutes, then reduce the temperature to 170 degree Celsius for another 10 minutes, or till golden.

17. Let the bread cool down over a wire rack. 

Enjoy :)