#aca烤明星大赛#corn Flour Bread
1.
Raw materials: cornmeal, bread flour, sugar, white oil, salt, yeast powder.
2.
Mix the water with the cornmeal and stir evenly. Let it sit for a few minutes to allow the cornmeal to fully absorb the water.
3.
This is mixed cornmeal.
4.
Put the bread flour, sugar, mixed cornmeal, and yeast powder into the bread bucket, and start the kneading program.
5.
When the dough is formed, add white oil and continue to knead the dough.
6.
When the dough becomes smooth, add salt to continue kneading, the dough gradually becomes gluten and smooth.
7.
Take the dough out of the bread bucket, arrange it into a circle, put it in a basin, cover with plastic wrap and let it go for 30 minutes.
8.
After 30 minutes, take out the dough, divide it into three equal parts, and knead the dough after a little air.
9.
Put it in a baking tray or basin and cover with plastic wrap and continue to make hair for 90 minutes.
10.
After 90 minutes, the dough is vented slightly, arranged into an olive shape, and placed on the baking tray for another 20 minutes.
11.
Sprinkle flour and use a knife to mark the edges you like. Preheat the oven up and down to 200 degrees. After the preheating is complete, put the bread dough in the oven for 35 minutes and turn off the heat when the surface becomes golden brown.
12.
Finished product.
Tips:
After the cornmeal and water are mixed, let the cornmeal fully absorb the water for a few minutes. The dough should not be too soft, otherwise it will not form well, and the dough will not taste good if it is too hard. It takes more than 5 hours to make this kind of bread, which will achieve better results. Try not to use coarse cornmeal for cornmeal. The taste will be different. The thickness of cornmeal affects water absorption, so you must master the amount of water when making it. White oil is animal oil or lard.
