Fresh milk corn bread(xian nai yu mi mian bao )

Fresh milk corn bread

Introduction:

"Ever since I redeemed my points for the book" teacher Meng's 100 courses of bread ", I always wanted to practice it. But I had made bread before. Some of the dough kneaded very sticky, which made me flinch. After I bought the bread maker, I was eager to try it again. At the same time, I also exchanged a mold for angel cake. Turning over the book, I really used the bread made by this mold, but I didn't want to buy it And it's also a simple bread. I have all the ingredients at home. Take action now

Production steps:

Step 1: put the milk into the microwave oven and turn it to the "thaw" gear for two minutes.

Step 2: pour into the sugar bowl and stir with a spoon to melt all the sugar.

Step 3: bite the butter in the microwave to make it melt.

Step 4: according to the order of putting materials in the instruction manual of bread maker, put all wet materials in raw material a first.

Step 5: add powder other than yeast.

Step 6: finally, make a seam on the flour and put the yeast on it.

Step 7: select program 8 --- mix noodles and ferment. It will take one and a half hours.

Step 8: start mixing the dough.

Step 9: stir until the dough is smooth, add butter and stir.

Step 10: slowly pour in the corn kernels 5 minutes before the end of the mixing process and continue to stir.

Step 11: start fermentation after finishing.

Step 12: when the time is up, the toaster alarms and the fermentation is over.

Step 13: sprinkle a thin layer of hand powder on the panel to smooth the dough.

Step 14: exhaust the dough, divide it into five equal parts and put it into the mold.

Step 15: put a bowl of hot water in the microwave oven and put the green body into the oven for the second fermentation.

Step 16: about an hour later, double the size.

Step 17: brush the surface with egg liquid.

Step 18: preheat the oven, bake at 180 ℃ for 15 minutes, then bake at 150 ℃ for another 5 minutes.

Step 19: bake and take out.

Step 20: turn upside down and demould in the baking pan.

Materials required:

High gluten flour: 200g

White granulated sugar: 35g

Salt: 1 / 4 teaspoon

Whole egg: 35g

Yeast: 3 G

Fresh milk: 100g

Salt free cream: 15g

Corn kernels: 80g

Note: 1, the best dough in the basin knead into a ball, and then knead the bread machine, because at the beginning of the bread machine, there is always a layer of flour at the bottom of the bread machine knead not into, with my help to knead into a ball. 2. Just cut the butter into small pieces, otherwise the dough will be really wet and there will be no way to operate it when it is finally rounded. 3. Corn has moisture, so it's better to wrap it after segmentation and rounding, as Mr. Meng said. The reason is the same as above. 4. When brushing the egg liquid, because I was lazy and didn't use a brush, I used a small spoon to apply a layer on the dough. As a result, part of the egg liquid flowed into the mold. After baking, the bread and the mold stuck together, so it was a little difficult to demould. Later, I scraped a circle around the mold with a plastic shovel to demould smoothly. 5. The temperature of the oven at home is relatively high. Mr. Meng said in his book that it would be roasted at 180 degrees for 25 minutes. After 15 minutes, I found that the color was already very dark. I quickly changed it to 150 degrees, so I need to lower the temperature next time.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xian Nai Yu Mi Mian Bao