Yogurt Orange Peel Mini Toast
I rarely make flavored toast. Yesterday, I made a few mini toast loaves with raisins for my sister and sneaked a small piece for myself. It was so delicious! ~~ I still have a lot of dried fruits soaked from before, so this time I added a generous amount of orange peel pieces. The dough is incredibly fragrant. The refreshing aroma of orange peel combined with the rich scent of vanilla rum is truly captivating. These days, I really like this small mold. If you don't have one, feel free to skip the old dough part; this recipe makes exactly two 450g Shokupan loaves. The recipe is for four 250g toast molds.
Ingredients
Steps
Mix all ingredients except butter and candied orange peel in the dough materials to form a smooth dough. Add butter and knead until it reaches full development stage, then add candied orange peel and mix evenly.
Place in a container, cover with cling film, and let it proof in an environment of 25-28°C.
Proof until it doubles to 2~2.5 times its original size. Poke a hole with a floured finger: it should neither bounce back nor collapse.
Take the proofed dough, gently pat to deflate it.
Weigh and divide into 8 portions, approximately 155g each.
Shape each portion into a ball and cover with cling film. Rest for 20 minutes.
Take a rested dough ball and roll it out. Pat out any air bubbles around the edges.
Flip over and roll it up tightly from top to bottom.
Cover with cling film and let it rest for about 20 minutes.
Roll it out again.
Flip over and roll it up tightly from top to bottom.
Repeat with all pieces.
Place two rolled portions into each toast mold.
Proof in a 37°C environment with 75% humidity until the dough rises to 90% of the mold height. Lightly press the surface with your finger; it should slowly spring back.
Bake in a preheated oven at 170°C for the top heat and 200°C for the bottom heat for approximately 38 minutes. Cover with foil if the top browns too quickly.
Remove from molds and cool completely.