WELCOME TO OUR BRAND NEW WEBSITE!

简体中文 English
简体中文 English

Orange Melon Pan

INGREDIENTS

Orange Poolish Mixture

150g Prima Superior Bread Flour
150g Pure Orange Juice (ambient)
1g Yeast

Main Dough

301g Orange Poolish Mixture
350g Prima Superior Bread Flour
50g Sugar
7g Salt
5g High Sugar Yeast
180g Water
50g Butter
80g Orange Peel
2 nos Orange Zestr
1 no Lime Zest

Melon Cookie Dough

190g Unsalted Butter (soft) (30°C)
145g Icing Sugar (30°C)
80g Whole Eggs (30°C)
410g Prima Top Flour

PROCEDURE

ORANGE POOLISH MIXTURE
  1. Mix all ingredients together and ferment at 28°C for 2 hours. Final mixture
    temperature should measure at 22 – 24°C.
  2. Chill at 5°C for 12 hours until orange poolish mixture doubles in volume
MELON COOKIE DOUGH
  1. Mix unsalted butter and icing sugar together.
  2. Add in whole eggs gradually and mix until well combined.
  3. Chill in fridge (5°C) for 15 minutes.
  4. Fold in Prima Top Flour and mix well using a dough scraper (avoid over-mixing).
  5. Portion into 40g dough pieces.
MAIN DOUGH
    1. Mix Prima Superior Bread Flour, orange poolish mixture and all ingredients
      (except butter and orange peel) together, using low speed for 5 minutes.
    2. Change to medium speed and mix until 90% gluten development.
    3. Add butter and mix on low speed until gluten develops fully.
    4. Add orange peel and mix well. Keep final dough temperature at 26 – 28°C.
    5. Bulk ferment at ambient (32°C) for 50 minutes.
    6. Portion into 50g dough pieces, pre-shape into boule and rest for 20 minutes.
    7. Final shape into boule again, cover with melon cookie dough (25g) and coat
      with sugar.
    8. Final proof at ambient (32°C) for 60 minutes. Cover dough with plastic sheet
      to prevent it from drying out.
    9. Preheat oven. Baking options according to oven type:

A. Bake at 230°C (top heat) and 210°C (bottom heat) in oven for 12 minutes.
OR
B. Bake at 220°C in oven with fan for 10 – 12 minutes.