Milky corn buns
By VicentaLakin
This recipe was made the other day when the corn came down, and the corn that we just made was sweet and fresh, delicious and nutritious, and sweet corn was added to the bread. It was just as delicious as sweet corn if it wasn't for any particularly young corn。
Recipe Recommendations
- high powder 200g
- sweet corn 80g
- baking powder 3g
- white sugar 30g
- fresh milk 100g
- unsalted butter 20g
- eggs one
- salt 1g
- milk fragrance
- baking
- several hours
- simple
Steps for Milky corn buns
1
Count all kinds of materials。
2
With the exception of butter corn, all materials are placed in bread drums for 20 minutes to start and face the process and 20 minutes to enter the melted salt-free butter in the room。
3
Just take it out on the board and continue to rub out a large piece of the sprain。
4
The rubbed pasta is put in the bread can again, with sweet corn grains for another five minutes, and the corn grains are evenly rubbed in the face。
5
It's twice as big。
6
The noodles were drawn out of the air on the board, evenly divided into nine equals, each of which was smooth, with a neat code in the oven and covered with a shampoo for a second hair。
7
A nicely-freshed bread, with a flat layer of full egg fluid。
8
In the middle of the oven, 180 degrees and 20 minutes, the middle bread is painted with tin paper。Milky corn buns Make Tips
1. Pay attention to observe the bread when it enters the oven, and cover it with tin foil in time after coloring, otherwise the bread will easily be burnt.
2. Remove the butter from the refrigerator in advance before using it. After melting at room temperature, it can be easily kneaded into the dough.
3. Wait until the baked bread is completely cooled before eating.
2. Remove the butter from the refrigerator in advance before using it. After melting at room temperature, it can be easily kneaded into the dough.
3. Wait until the baked bread is completely cooled before eating.