Orange Fragrance Overflowing

Flavor: Original; Difficulty: Unknown.

Orange Fragrance Overflowing Cooking Steps

All ingredients weighed.

Except for butter, mix other ingredients in a bowl until 90% combined.

Add butter slowly and beat until fully expanded.

This consistency is good.

Dough temperature around 24°C, divide into 2500g pieces, round them. Let them rest at room temperature for 15 minutes, press into a rectangular shape and freeze for later use.

Take out the dough and let it thaw at 2°C, wrap 500g of natural Danish butter slices.

Fold four times, let it rest in the freezer for 30 minutes.

Shape dimensions: Length: 36cm, Width: 3cm, Thickness: 1cm.

Divide into 120g portions.

Shape them like this.

Place them in a 5-inch mold.

Let them rise to double in size, then brush with egg.

Pipe with custard sauce, sprinkle with almond slices.

Boil over high heat, then simmer until the color is translucent and the surface is golden brown. Remove, drain, let cool, wrap in plastic wrap, and refrigerate for later use. (Prolonged boiling over high heat may cause the orange flesh to break, affecting the final product, water 1000: sugar 600).

This is how it looks when cooked.

Arrange the pre-prepared candied orange slices neatly.

Bake in the oven at 200°C (top heat) and 220°C (bottom heat) for about 16-18 minutes. After baking, brush with a layer of glaze and sprinkle with some chopped pistachios.

Finished product.