1. Finished picture
2. Finished picture
3. Prepare all the ingredients;
4. Mix the corn flour and water evenly, make a corn flour paste and let it stand for a few minutes (the coarser the corn flour particles, the greater the water absorption of the dough, this paste is not absolute), so that the corn flour can absorb water better;
5. Pour bread flour, white sugar, yeast powder and corn paste into the bucket of the bread machine and stir until smooth;
6. Add white oil or butter and continue to stir until the butter is completely absorbed by the dough;
7. Finally add salt and stir evenly;
8. Take out the dough and knead it until it is smooth, cover it with plastic wrap, and proof it for half an hour at room temperature for the first time;
9. Divide the proofed dough into two parts, tap it with your hands and let it exhaust slightly, cover it with plastic wrap and proof it for the second time at room temperature for one and a half hours;
10. Put the dough into the shape you like, put it on the baking tray, cover it with plastic wrap, and let it rise for the third time at room temperature for 20 minutes;
11. After the final proofing, sprinkle a layer of corn flour on the surface;
12. Cut an opening with a knife;
13. Put it in the middle layer of a preheated 200 degree oven, and heat up and down for 30 minutes;
14. Finished picture
15. Finished picture
16. Finished picture
Tips:When making this bread, because of corn flour, you don’t expect to be able to knead out the glove film, and the dough does not need to be too soft, and the fermentation time is somewhat different. The warmth of the whole dough is controlled at 22 degrees, and the time for one shot is short. The second serve time is relatively long. In addition, the dough can not be too rough if it is slightly exhausted. The warmth of the oven depends on the temperament of your own oven.
