Corn salad bread
By VicentaLakin
Roasted corn bread, soft, sweet, with corn grain-specific scents, with corn grains, carrots, peapants, meat pines, and Chubie's salad sauce, both good and delicious and nutritious
Recipe Recommendations
- high-gluten flour 200g
- cornmeal 50 grams
- eggs one
- milk 90 grams
- salt 3g
- white sugar 30g
- yeast 4g
- corn oil 20 grams
- salty and sweet
- roast
- several hours
- simple
Steps for Corn salad bread
1
Add flour, corn paste, eggs, milk, salt, sugar, yeast to the bread drums, and start a meta-program,
2
After the one-sided procedure, add corn oil to the bread drums and start a fermentation program
3
At the end of the first fermentation, the pasta is taken out of the exhaust and split into a symmetrical little noodle
4
The mask flattens the exhaust, then folds it into a small ball, and in a sequence, enters the oven with the pretense-proof grill
5
Corn grains, carrots, peas poaching dry water, mixed with cucumby salad sauce
6
Add meat pine and mix it evenly again
7
At the end of the second fermentation, a thin egg fluid was painted on the face of the bread embryo, followed by scissors to cut a small mouth at each of the small noodle centres
8
Put the plattered corn pie in the center of the small mouth of the scissors, squeeze its own taste of salad sauce on the face of the bread, preheat the oven 180 degrees, bake it for about 20 minutes, yellow on the surface