Old Dough
• RedMan Bread Flour | 1207 | 25g
• Bruggeman Instant Low Yeast Blue | 10386 | 0.1g
• Water | --- | 18g
• Deltasal Fine Sea Salt | 58415 | 1g

Toast Dough (500g per person)
• RedMan Bread Flour | 1207 | 240g
• Old Dough | --- | 40g
• RedMan Bamboo Charcoal powder | 62172 | 5g
• RedMan Caster Sugar | 1417 | 26g
• Eggs | 12088 | 26g
• Bruggeman Instant Dry Yeast Brown | 10385 | 5g
• RedMan UHT Whipping Cream Dairy 35.5% Extra Whip | 106311 | 19g
• Water | --- | 132g
• Deltasal Fine Sea Salt | 58415 | 5g
• RedMan Unsalted Lactic Butter | 68328 | 36g
• RedMan Dried Peel Cube | 737 | 40g

Candy Orange
• Orange | --- | 1 nos
• Water | --- | 100g
• RedMan Caster Sugar | 1417 | 100g

**Method:**
1. All ingredients mix well.
2. Proof at room temperature for 2 hours.
3. Keep in the chiller for 15-18 hours.

**Method:**
1. Citrus peel soak with orange juice (1:1).
2. Put all ingredients together, except salt, butter, and soaked citrus peel.
3. Mix the dough to start combining, then add the salt.
4. Until the dough is soft and smooth, add in the butter.
5. Mix the dough and cut to 250 g each, then rest for 30 minutes.
6. Place the orange slice at the tin bottom with baking paper.
7. Shape the dough and perform the final proof for 60 minutes.
8. Bake at 160/230°C for 35-40 minutes. (Home oven: 180°C with fan, lower rack for 30 minutes, cover with aluminium for the last 10 minutes.)

**Method:**
1. Boil the sugar with water, then soak the orange slice.