Corn salad bread
By TerrenceKris
I recently bought a bread maker and worked with it almost every day. I felt wonderful and happy watching the small dough grow slowly through the transparent window. We are now in the peak season for corn here, and the stalls in the vegetable market are full of corn. It's so fresh! People have to buy them. I remembered that there was a bottle of salad dressing left over from making fruit salad in the refrigerator, so I made this corn salad bag. When you eat it, there is a faint lemon aroma. The corn kernels are sweet and the bread is soft. It's so delicious!
Recipe Recommendations
- high-gluten flour 250 grams
- fine sugar 40 grams
- yeast 3 grams
- eggs 30 grams
- milk powder 15 grams
- milk 110 grams
- butter 15 grams
- egg liquid 10 grams
- salt 1 grams
- sweetening
- baking
- several hours
- senior
Steps for Corn salad bread
1
Using the post-greasing method, put all ingredients into a bread machine and stir until smooth dough and rise twice as large
2
Divide the exhausted dough into six portions and round it, cover it with plastic wrap and wake for 15 minutes.
3
Within 15 minutes of waking up, prepare corn and salad dressing.
4
Use a knife to separate the corn and mix with lime salad dressing.
5
Shape each dough into a concave circle, fill with corn salad and place in a baking sheet.
6
Put a bowl of boiling water in the oven and ferment for a second time for 40 minutes.
7
Brush with egg liquid.
8
Preheat the oven to 175 degrees and bake for 13 minutes until the surface is golden brown.
9
Take it out and place it on a wire rack to cool and then plate it.Corn salad bread Make Tips
My oven has a capacity of 19 liters and the bread is baked in the middle layer.