Bean corn bread
By VicentaLakin
The other day, a beautiful girl whispered to me that she wanted a whole square, soft, and healthy, low-fat bread. Yeah, the spring season's coming up again, and it's really nice that we don't use milk, butter and eggs to make a whole package of loose bread. Turning the liquid from the square to homemade ethanol soybeans, with a few ripe corn grains, the effect of making bread as thin and soft as clouds, with sweet corn grains, rich tastes and fresh tastes, is perfect。
Recipe Recommendations
- high powder 180 grams
- low powder 20 grams
- Homemade soy milk 130 grams左右
- sugar 25 grams
- corn kernels 30 grams
- salt 2 grams
- corn oil 15 grams
- yeast 3 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Bean corn bread
1
1. All of the bread material, except maize oil and maize grains, shall be fermented for the first time in a smooth paste, which shall be added to the corn oil three times. (Putting corn grain at the end of the lasagna program)
2
2. Excavated fermented noodles, which are broken into 12 small ones after venting, with 15 minutes of laxity in the lid. Then we take a little noodle, and we turn the air around。
3
3. The small grouping, which rolls round again, ferments twice as large as the dish, and brushes the surface with egg fluid or spray water。
4
4. A small amount of fresh water on the face of the sesame and a little bit of white sesame in the middle of the saloon, which is then placed in a pre-heated oven of 210 degrees for 10 minutes。