Usually, when eating oranges, the peel is discarded. Actually, it can be candied to become Candied Orange Peel Using candied orange peel in bread creates a unique flavor, a soft, cake-like texture, a strong orange aroma, and it stays soft for three days.

　　Below, candied orange peel manufacturers will give a simple introduction to the method of making candied orange peel bread: Rub the orange peel with salt, rinse with cold water, and air dry; use a sharp knife to cut off the white part, cut into pea-sized pieces, find a clean, dry container, layer the orange peel, layer the white sugar, and arrange it like this. After a few days, the white sugar will completely melt, and the orange peel will be completely immersed in the syrup. When the orange peel is salted until transparent, pour the orange peel into a shallow dish, and air dry until the orange peel is semi-dry. If you want moist orange peel, you can put it in a jar and use it with the syrup. After the candied orange peel is prepared, next:

　　1. Prepare all ingredients: main dough ingredients and a bowl of pre-made long dough; soak the candied orange peel in alcohol for several hours in advance;

　　2. Production process: Proof the dough several hours in advance. Mix 100g high-gluten flour, 1g dry yeast, and 100g cold water evenly, cover with plastic wrap and ferment at room temperature until 2-3 times the size, with almost bursting bubbles on the surface. After taking it out, there are thin threads and small holes at the bottom; the dough can be used after fermentation at room temperature; or leave it at room temperature for one hour, let the dough slightly expand, then refrigerate overnight; fermentation can add a unique aroma to the dough;

　　3. Except for the candied orange peel and butter, pour all the ingredients of the main dough and the polishing dough into the mixing bowl, first use the food processor to stir at low speed into a ball, then stir at medium speed into a coarse film, then add the butter; the water absorption rate of the flour and the kneading environment are different, you can reserve some water, and then add some water according to the dough condition;

　　4. After adding the butter, stir at low speed first, then at medium speed, allowing the dough to stretch into a transparent and elastic film;

　　5. Pour the alcohol-soaked soft orange peel into the dough and slowly stir until the orange peel is completely kneaded into the dough;

　　6. Take out the kneaded dough, roll it into a ball, and put it in a large bowl. The orange peel on the surface should be completely wrapped in the dough;

　　7. Put the dough in a fermentation box at 28 degrees for 2-3 hours;

　　8. The dough is twice its original size. Dip your finger in flour and poke a hole in the top of the dough. It will not collapse or shrink, indicating successful fermentation;

　　9. Pour the dough onto the workbench, gently pat it a few times to release air, weigh it, and divide it into 9 equal portions, each weighing about 120g

　　10. Roll the dough into balls and place them directly into the Panettone bread rack. If you don't have this bread rack, you can use other small molds instead;

　　11. Put the bread blanks in a fermentation box at 32 degrees and 75% humidity for about 1 hour;

　　12. When the blanks are 80% full, use scissors to cut a cross-shaped knife on the surface, and squeeze a butter paste into each cut; the butter paste is made by putting softened butter at room temperature into a piping bag, and cutting a small opening about 3CM long at the mouth of the bag; at this time, start preheating the oven to 200 degrees; orange bread is better than cake, soft, glutinous, sweet, and not hard after three days. The more you eat, the more you love it.

　　13. Put the blanks into the preheated oven on the lower level, heat to 180. Heat to 200. 20 minutes; adjust according to the actual situation of your oven;

　　14. After baking, take out the candied orange peel bread pan and gently place it on the table. Wait until it cools down to hand temperature before eating, or store it in a fresh-keeping box.