Wheat germ corn bread(xiao mai pei ya yu mi mian bao )

Wheat germ corn bread

Introduction:

Production steps:

Step 1: blanch the corn kernels, take out the moisture and suck it up with kitchen paper

Step 2: first put liquid, then powder, and finally yeast. Salt and sugar should not be put together with yeast to avoid affecting fermentation

Step 3: stir into the extended state, put in the dried corn kernels, try to wrap the corn kernels into the dough

Step 4: put the dough into a greased container and ferment it in a warm place to twice the size

Step 5: after fermentation, press the flour with your index finger, and the hole will not retract

Step 6: take out the dough and press to exhaust

Step 7: divide them into ten parts (if the material is halved, divide them into five parts) and cover them with plastic film to relax for 5-10 minutes

Step 8: take a dough and roll it into a tongue shape with a rolling pin

Step 9: roll down from the top, and the process of rolling extrudes to the middle to form a spindle

Step 10: shaping into a spindle shape with sharp ends and thick middle

Step 11: put oil cloth (oil paper or tin foil) on the baking tray, put the prepared bread in, and reserve spare space

Step 12: sift a little flour with low gluten

Step 13: use the blade to make three strokes on it obliquely

Step 14: finish it all

Step 15: put the baking tray into the oven and put a bowl of hot water under it for secondary fermentation

Step 16: put the baking tray into the oven and put a bowl of hot water under it for secondary fermentation

Step 17: complete the second fermentation, preheat the oven, 180 degrees. Sprinkle water at the bottom of the oven, or use a heat-resistant, easy to put glass of water

Step 18: put in the baking tray and bake for 20 minutes

Step 19: take it out to cool, put it in a fresh-keeping bag and keep it at room temperature

Materials required:

Whole wheat flour: 150g

High gluten flour: 350g

Corn kernels: 100g

Eggs: 2 (100g)

Water: 210g

Xylitol: 40g

Salad oil: 50g

Yeast powder: 6 g

Salt: 4 g

Precautions: 1. Blanch the corn kernels in advance, control the moisture, and absorb the moisture thoroughly with kitchen paper. 2. Reserve some liquid in advance and add it according to the state of dough. 3. Don't rub the corn too much to prevent it from breaking. 4. Don't sift too much low gluten flour, just decorate it with a thin layer. 5. The blade should be sharp as far as possible, so as not to affect the appearance. 6. When baking, put a little water at the bottom of the oven, or put a glass of water in a heat-resistant cup. Baking can produce steam, making bread more soft and delicious. 7. More baking recipes, you can click on my name, to my space to view my space log!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Xiao Mai Pei Ya Yu Mi Mian Bao