Corn chieftain the chieftain who can see corn kernels(yu mi tu si kan de dao ke ke yu mi li de tu si )

Corn chieftain the chieftain who can see corn kernels

Introduction:

"How can this bread be so soft? The bread is crazy. I'm going crazy too. Ha ha 250 grams of high flour, finally made almost top of the toaster cover, ha ha. Recently, the price of corn is amazing. It costs only 1.5 yuan per kilo. The whole family likes to eat corn and it's delicious. So I tried this kind of bread and made it for the first time. I didn't expect the effect to be surprisingly good. The texture of the bread is very soft and delicate. It can also be pulled. Even the little baby said repeatedly, "it's delicious. It's delicious. My mother succeeded." Baby is more than half a month old. You can't write gorgeous language to express it, and you can't take beautiful pictures. If you like corn, you can't help but try it according to the prescription. It's really delicious. "

Production steps:

Step 1: put water, high flour, sugar and salt into the bread barrel in the order of liquid first and then solid, start a flour mixing process, knead them into smooth dough, take them out and put them into a basin, cover them with plastic film and refrigerate overnight (12 hours).

Step 2: take the dough out of the refrigerator, warm it up for 1 hour, tear it into small pieces and put it into the toaster, then add the whole egg liquid and yeast, and start the dough mixing process. At the end of a program, take out a piece of dough and test it. It can be expanded, but it has not been fully expanded.

Step 3: add softened butter, and then start a flour mixing process.

Step 4: when the dough is blended for 15 minutes (one of my bread maker's dough blending procedures is 23 minutes), pause and take a piece of dough for testing. If the dough can be fully expanded and the film is pulled out, it means that the dough is blended.

Step 5: at this time, add the corn kernels, continue to mix the flour for about 3 minutes, the flour and corn kernels are completely integrated, and stop mixing the flour.

Step 6: take out the dough and put it in a basin, cover it with plastic wrap and put it in a warm place for fermentation. (because it was a nice day, the temperature was about 20 degrees. I put it in the window of the room, across the glass, and the sun came in. It was very hot in 1.5 hours.)

Step 7: make it 2-2.5 times bigger.

Step 8: take out the exhaust, divide into three equal parts, round, cover with plastic film, wake up for 15 minutes.

Step 9: take a round dough and roll it into a tongue shape.

Step 10: roll up from top to bottom.

Step 11: roll three in turn, put them into the bread barrel, cover them with plastic wrap and put them in a warm place for fermentation.

Step 12: when it's 8:00 full, brush a layer of whole egg liquid, sprinkle some oatmeal, wrap a layer of tin foil around the bread barrel (to prevent excessive coloring), and the matte side is facing the bread barrel.

Step 13: start the baking process for 40 minutes.

Step 14: after baking, take out the oven immediately and let it cool.

Step 15: I can't wait to open it before it's cool enough. The corn, the smell of bread and corn, taste it, and the taste is so delicate and soft.

Materials required:

High gluten flour: 250g

Fresh corn kernels: 50g

Water: 120g

Whole egg liquid: 20g

Fine granulated sugar: 40g

Salt: 2G

Yeast: 5g

Salt free butter: 22G

Oatmeal: moderate

Note: 1. Knead the dough well and refrigerate it for 12 hours, especially for film. 2. A layer of tin foil is wrapped around the bread barrel to prevent excessive coloring, and the matt side is facing the bread barrel.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Yu Mi Tu Si Kan De Dao Ke Ke Yu Mi Li De Tu Si