Fresh milk corn bread
Since I used my points to exchange for the book "Teacher Meng's 100 Breads", I have always wanted to practice it, but I had made bread before, and the dough in some recipes was really sticky to my hand, which made me feel discouraged. After I bought the bread machine, I was eager to try again. At the same time, I also exchanged a mold for angel cake. Looking through the book, I found a bread made with this mold. Moreover, it was also a simple bread, and the ingredients were also available at home, so I took action immediately!
Recipe Recommendations
- high-gluten flour 200 grams
- white granulated sugar 35 grams
- salt 1/4 teaspoon
- whole egg 35 grams
- yeast 3 grams
- fresh milk 100 grams
- corn kernels 80 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Fresh milk corn bread
1
Put the milk in the microwave and turn it in the "defrost" gear for two minutes.
2
Pour into a bowl containing sugar and stir with a spoon until all the sugar melts.
3
"Ding" the butter in the microwave to melt.
4
According to the order of putting the ingredients in the bread machine's instructions, put all the wet ingredients in ingredient A first.
5
Then add powder except yeast.
6
Finally, make a slit in the flour and place the yeast on top.
7
Select Program 8-dough mixing and fermentation stage, which is expected to take one and a half hours.
8
The dough starts to stir.
9
Stir until dough is smooth, add butter and stir.
10
Slowly pour in the corn kernels 5 minutes before the end of the mixing process and continue to stir.
11
Fermentation begins after it is over.
12
When the time is up, the toaster alarms and the fermentation ends.
13
Sprinkle a thin layer of hand powder on the panel and knead the dough smoothly.
14
The dough is vented and divided into five equal parts into the mold.
15
Put a bowl of hot water in the microwave oven and place the green body in for a second fermentation.
16
After about an hour, the hair reached twice as big.
17
Brush the surface with egg liquid.
18
Preheat the oven, bake at 180 degrees for 15 minutes, change to 150 degrees for another 5 minutes.
19
Take out after roasting.
20
Place it upside down in a baking sheet and remove the mold.Fresh milk corn bread Make Tips
1. It is best to knead the dough into a ball in a bowl first before using the bread machine. If you use the bread machine right from the start, there will always be a layer of flour at the bottom that doesn't get kneaded in; it only formed a ball with my assistance.
2. The butter only needs to be cut into small pieces; otherwise, the dough will be very wet and difficult to handle when shaping into balls at the end.
3. Corn contains moisture, so it is best to follow Teacher Meng's advice and add it after dividing and rounding the dough, for the same reason as above.
4. When brushing the egg wash, I took a shortcut and didn't use a brush; instead, I spread a layer over the dough with a small spoon. This caused some of the egg mixture to drip into the mold. After baking, the bread stuck to the mold, making it a bit difficult to remove. I eventually had to run a plastic spatula around the edge of the mold to get it out smoothly.
5. My home oven runs a bit hot. Teacher Meng's book says to bake at 180 degrees for 25 minutes, but after 15 minutes I noticed the color was already quite dark, so I quickly lowered it to 150 degrees. Therefore, I need to adjust the temperature lower next time.