Wheat seeded corn bread

1

Corn grains are ripe, dry water is extracted, and dried with kitchen paper

2

First the liquid, then the powder, then the yeast, then the salt and the sugar, and not the yeast, so as not to affect the fermentation

3

Smash it into an extended state, put it into dry-water corn grains, and wrap it as much as possible into the dough

4

Put the noodles in the oil-painted containers and ferment twice as big in warm places

5

Fermentation is complete. Put pressure on your finger sticky flour. The hole doesn't shrink

6

Take the noodles out and press pressure

7

They are divided into ten copies (if the material is reduced by half, each of them is divided into five) and covered with dysentery for 5-10 minutes

8

Take a noodle and squirt it with a stick

9

From top to bottom, the process of the roll is squeezed into the middle, forming a hammer

10

It's a two-headed, middle-heavy hammer

11

Roast tarpaulins (oil or tin paper) with ready bread and spare space

12

Sifting a little bit of low-banded flour with flour

13

Tilt it with a blade

14

All done

15

Put the oven in the oven, put a bowl of hot water under it and ferment it again

16

Put the oven in the oven, put a bowl of hot water under it and ferment it again

17

Second fermentation complete, oven preheated, 180 degrees. Spill water at the bottom of the oven, or put a glass of water with a high temperature

18

Put the grill in. 20 minutes

19

Take out the dryer, fill it with a bag, and keep the room warm

1. Blanch the corn kernels in advance, drain well, and thoroughly pat dry with kitchen paper towels. 2. Set aside some liquid beforehand and add it gradually as needed depending on the consistency of the dough. 3. Do not over-knead when adding the corn kernels to prevent them from breaking apart. 4. Do not sift too much low-gluten flour; just a thin layer for decoration is sufficient. 5. Try to use a sharp blade to avoid affecting the appearance. 6. Place a small amount of water at the bottom of the oven, or a cup of water in a heat-resistant cup while baking. This generates steam during baking, making the bread softer and more delicious. 7. For more baking recipes, you can click on my name to visit my profile and check my blog posts