by Plums for gourmet

4.8 (1)







Today I made corn bread, which has a super thick milk flavor and a corn flavor. The drawing effect is very good. The taste is salty and sweet, but it is not greasy at all.



1. Pour all the ingredients in the dough part except butter and corn kernels into the bucket of the chef's machine, and put the yeast into the bucket of the cook machine, avoiding salt and sugar, otherwise it will affect the fermentation.

Cornbread recipe

2. The dough is kneaded smoothly and looks jagged

Cornbread recipe

3. Add butter and continue to knead the dough until the glove mask is formed

Cornbread recipe

4. Add corn kernels and mix well

Cornbread recipe

5. Knead the surface smoothly, cover with a layer of plastic wrap for fermentation

Cornbread recipe

6. Clap with your hand, make a puff puff sound, poke a small hole, it will be fermented without retracting

Cornbread recipe

7. Transfer the dough out, just tap it gently to exhaust, don’t knead the dough too much

Cornbread recipe

8. Divide into six equal parts

Cornbread recipe

9. Round again, cover with plastic wrap and let stand for 15 minutes

Cornbread recipe

10. Let stand for 15 minutes and then take it out, pat gently

Cornbread recipe

11. Fold the dough first by 1/3, then by 1/3, and finally fold in half with the other 1/3. The dough must be pinched for closing, otherwise it will be deformed

Cornbread recipe

12. Rub it again, and both ends will be pointed.

Cornbread recipe

13. Cover with plastic wrap and ferment to double size

Cornbread recipe

14. Make a deep cut on the surface with a razor blade

Cornbread recipe

15. Sprinkle with corn kernels, then sprinkle with salad dressing, and finally sprinkle with a thick layer of cheese and chopped basil

Cornbread recipe

16. Put it in the preheated oven and bake at 180 degrees for 15 minutes


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