Corn Toast-toast with Grains of Corn

Corn Toast-toast with Grains of Corn

1. Put water, high powder, sugar, and salt into the bread bucket in the order of liquid first, then solid, start a kneading program, knead it into a smooth dough, take it out, put it in a basin, cover with plastic wrap and put it in the refrigerator overnight (12 hour).

2. Take out the awake dough from the refrigerator, warm it up for 1 hour, tear it into small pieces and put it in the bread machine, add the whole egg liquid and yeast, and start the dough mixing process. After a procedure is over, take out a piece of dough and test it. It can be unfolded, but it has not been fully expanded.

3. Add the previously softened butter, and then start a dough mixing program.

4. When the dough has been kneaded for 15 minutes (a dough-making program in my bread machine is 23 minutes), pause, take a piece of dough to test, it can be fully expanded, and the film is pulled out, indicating that the dough is good.

5. At this time, add the corn kernels and continue mixing the flour for about 3 minutes. The flour and corn kernels are completely fused, and the flour is stopped.

6. Take out the dough and put it in a basin, cover it with plastic wrap and let it ferment in a warm place. (Because the weather was relatively good that day, the temperature was about 20 degrees, I placed it in the window of the room, through the glass, with sunlight coming in, it was very big in 1.5 hours)

7. Send it to 2-2.5 times larger.

8. Take out the exhaust, divide into three equal parts, spheronize, cover with plastic wrap and wake up for 15 minutes.

9. Take a round dough and roll it into a beef tongue shape.

10. Roll up from top to bottom.

11. Roll three in turn, put them in a bread bucket, cover with plastic wrap and leave to ferment in a warm place.

12. When it is 8 minutes full, brush with a layer of egg liquid, sprinkle some oatmeal, wrap a layer of tin foil around the bread bucket (to prevent over-coloring), and the matte side faces the bread bucket.

13. Start the baking process for 40 minutes.

14. After baking, immediately take it out of the oven and let it cool.

15. I can't wait, I opened it before it was cool enough, corns, a tangy aroma of bread and corn, taste it, it melts in the mouth, it's so delicate and soft.

Tips:

1. Knead the dough and put it in the refrigerator for 12 hours, it can produce film.
2. Wrap a layer of tin foil around the bread bucket to prevent excessive coloring, and the matte side faces the bread bucket.