Corn brilliards and bread
By VicentaLakin
There was a lot of powder left in the corrugated corn, and at one time there was a rush to make a bun and wrap it outside the bread, and I didn't think it would taste better than the corset corn, and then the bread went on and on and on. And if you remember my crumbs of corn, you can remember my powder, which is to break corn chips and hard cheese together, and use them on bread for sweeter tastes, with coarse white sugar, which can be made more at a time and kept in the fridge. 400 grams of condensed flour, 210 grams of water, 6 grams of yeast, 2 eggs, 30 grams of olive oil, 50 grams of sugar, 180 grams of soybeans, appropriate amount of brillipop
Recipe Recommendations
- high-gluten flour 400 grams
- yeast powder 6 grams
- olive oil 30 grams
- bean paste 180 grams
- cornflakes 60 grams
- water 210 grams
- eggs of 2
- white granulated sugar 50 grams
- hard cheese 30 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Corn brilliards and bread
1
Put water in the breadbox bucket, one egg, and a yeast mix
2
And put it in high-banded flour, sugar, and start the bakery and noodles for 15 minutes
3
After the completion of the one-sided procedure, pour into olive oil and start the other one, which is fermentation
4
Noodle fermented twice as big as it used to be. Take it out
5
Squeeze the noodles and retweet them. Yes, not rub them, but squeeze them
6
Weighted the noodle and split it into nine flat little agents for a few minutes
7
We'll wrap 20 grams of soy sauce in each dough
8
Hold the noodles tight and roll round again
9
The eggs are scattered, and the eggs are covered in bread
10
Squeeze the bottom of the bread and press it in the platinum powder and fill the surface
11
When they're all covered in powder, put them in the oven for a second fermentation
12
The bread is obviously getting bigger
13
The oven's 180 degrees preheat, 13 minutes of fire up and downCorn brilliards and bread Make Tips
It's better to put a little coarse sugar in the pellets