Corn salad bread
By VicentaLakin
The wolf came home on vacation yesterday and was desperate to do something, four months apart from school life, and still has a lot of enthusiasm for baking. You want to go and do it from bread, it's the first time I've done it, it's the first time I've done it, it's the first time I've seen my confidence multiply, this time I'll make a simple corn salad bread, it's still hand-painted, and it's a nice glove sheet in 30 minutes. The only regret is that the oven's temperature is a little high and the color of the bread surface is deep, but it doesn't affect the taste at all。
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- eggs one
- water 120 grams
- salt 2 grams
- sugar 30 grams
- yeast 3 grams
- butter 20 grams
- sweet corn 200 grams
- salad dressing 2 tablespoons
- sweetening
- roast
- several hours
- simple
Steps for Corn salad bread
1
Preparation materials: High powder, low powder mixed with 100 grams of cold water, egg fluid (with a few brushes on the surface), dry yeast, sugar and salt. The remaining 20 grams of water
2
Smuggle the flour mixture in the basin with chopsticks. The film is then covered and placed in the freezer for 30 minutes。
3
The purpose of the freeze is to make flour more absorbent and to make it easier to absorb moisture, which would be very helpful for making bread。
4
Put the side behind the freezer on a sticky board and start rubbing。
5
It's been soft and sticky during the rubbing. If it is felt that the noodles lose their moisture, it is possible from time to time to rub in a little bit of the remaining 20 grams of water。
6
The noodles were raised, and they were thrown repeatedly on the board with one hand, until the face was slightly smooth。
7
Scratch a small noodle with a razor and hand-to-hand to open the noodle to pull out a slightly rough, thick film。
8
It is possible to add softened butter at this point, which may be difficult to rub at first, and it is okay until the butter is fully absorbed。
9
Repeated slamming of the face of the face of the face of the face of the face is taking place at a time when the face of the face of the face is becoming cramped。
10
Cut off small pieces of flour and then pull out a little bit of transparent, non-breakable film. It's a long stretch, soft bread
11
Take a clean basin with a few drops of corn oil on the bottom. Put it in a lasagna, cover it with a film, and start the first basic fermentation at 30 degrees warm。
12
I fermented to 1.5-2 times the amount of time I had. Dried flour is inserted into the flour, and the small hole becomes the basic fermented flour without immediate condensation。
13
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14
It is divided into eight same-sized facial groups, with 15-20 minutes of laxity on the cover of the roll。
15
At this point, sweet corn grains and salad sauce are prepared。
16
Add two spoons of salad sauce to the dry moisture of corn grains。
17
In the case, powder was sprayed, loosely flattened with the palms of the palms, and the scepter was turned from the middle to the other end into an elliptical flat。
18
Put appropriate amounts of maize on the surface。
19
Take care of the sides。
20
The noodles are released in the grill for the final fermentation. I put a bowl of hot water in the oven, and then I fermented the noodles in the oven without the power, so the temperature and humidity were satisfied。
21
It fermented for 40 minutes until it was twice as big。
22
The surface is full of egg fluid for decoration。
23
The oven is preheated at 200 degrees, has a fire up and down, 180 degrees, and can be baked in the middle level for 15 minutes。Corn salad bread Make Tips
1. Drain the canned corn kernels as much as possible, otherwise it will be very sticky when kneaded into the dough.
2. Water can be substituted with milk, but use about 20 grams more.