Cornbread
1.
All materials are ready
2.
According to the general bread making method, knead out the gluten, add butter, knead to the expansion stage, round the dough, and put it in a larger plate
3.
Cover with plastic wrap for the first fermentation
4.
It takes about 45 minutes to send to 2--2.5 times
5.
Take out the fermented dough
6.
When the fermented dough is taken out, the structure of the dough will be seen, which is very delicate.
7.
Take out the fermented dough and knead it into a strip
8.
Divide into 8 small portions, about 70 grams or so
9.
Roll round, cover with plastic wrap, and let stand for 15 minutes
10.
Filling preparation canned sweet corn material 100g, white sugar 30g
11.
Use kitchen paper to soak up the water in the corn kernels
12.
Mix well with white sugar
13.
Roll the static dough into an oval shape with a rolling pin
14.
Spread corn kernels
15.
Roll it up, put it down and put it in the baking dish
16.
Tuck it down and place it neatly into the baking tray. Put a plate of hot water in the oven for the final fermentation
17.
About 45 minutes, take out the fermented dough, coat with egg liquid, and use a knife to make a few knives on the fermented dough, not too deep
18.
Squeeze the salad dressing
19.
Put it in the preheated oven, set the heat up and down, 175 degrees, about 12 minutes, bake until the bread is colored
20.
Take a nice pose and take a recent photo
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