Cornbread

Cornbread

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.

Difficulty

Easy

Time

30m

Serving

2

by Plums for gourmet

4.8 (1)

Ingredients

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How to make it (Cornbread)

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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