Corn chieftain -- you can see corn grains of chieftain
How can this bread be so soft? The bread is crazy, and I'm going crazy too. Ha ha... 250 grams of high flour is almost on the top of the toaster when it is made. Ha ha.Recently, corn is surprisingly cheap. It costs only 1.5 yuan per kilogram. The whole family likes to eat corn. It tastes good no matter how they eat it. So I tried this bread for the first time. I didn't expect the effect to be surprisingly good. The bread is especially soft and delicate. It can also be brushed. Even the baby said, "it's delicious. It tastes great. Mom succeeded." (baby is 2 years old for more than half a month).We can't write gorgeous words to express, nor can we take beautiful pictures. If you like corn, you should try it according to the recipe. It's really delicious.1. Knead the dough and refrigerate it in the refrigerator for 12 hours. It can produce a film.2. A layer of tin foil is wrapped around the bread bucket to prevent excessive coloring. The matte side faces the bread bucket.
Step 1 . Water, high flour, sugar and salt are put into the bread bucket in the order of liquid first and then solid. Start a flour mixing procedure, knead them into smooth dough, take them out and put them into a basin, cover them with fresh-keeping film, and put them in the refrigerator for refrigeration overnight (12 hours).
Step 2 . Take the dough out of the refrigerator, warm it for 1 hour, tear it into small pieces and put it into the toaster, then add the whole egg liquid, yeast, and start the dough mixing process. After a program is finished, take out a piece of dough and check it. It can be expanded, but it has not been fully expanded.
Step 3 . Add the butter softened in advance, and then start a dough mixing procedure.
Step 4 . When the dough is mixed for 15 minutes (my bread machine has a dough mixing program of 23 minutes), pause, take a piece of dough for detection, it can be fully expanded, and pull out the film, which means that the dough is mixed.
Step 5 . At this time, add corn kernels, continue to mix flour for about 3 minutes, and the flour and corn kernels are fully integrated, and stop mixing flour.
Step 6 . Take out the dough and put it into a basin, cover it with plastic wrap and ferment it in a warm place. (because the weather was fine that day, and the temperature was about 20 degrees. I put it in the window of my room, across the glass, and the sun came in. It was very big in 1.5 hours.)
Step 7 . It looks 2-2.5 times bigger.
Step 8 . Take out the exhaust, divide it into three equal parts, round it, cover it with plastic wrap and wake up for 15 minutes.
Step 9 . Take a round dough and roll it into tongue shape.
Step 10 . Roll up from top to bottom.
Step 11 . Roll three in turn, put them in a bread bucket, cover them with plastic wrap and ferment them in a warm place.
Step 12 . When it reaches 8 points, brush a layer of whole egg liquid, sprinkle some oatmeal, wrap a layer of tin foil around the bread bucket (to prevent excessive coloring), and the matte side faces the bread bucket.
Step 13 . Start the baking procedure for 40 minutes.
Step 14 . After baking, come out of the oven immediately and let it cool.
Step 15 . I can't wait to open it before it cools down. Corn, a smell of bread and corn, tastes and melts in the mouth. It's so delicate and soft.
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