Hand Kneading Noodles (detailed)-corn Salad Bread

Hand Kneading Noodles (detailed)-corn Salad Bread

1. Preparation materials: mix the high powder and low powder, add 100 grams of cold water, egg liquid (leave a little to brush the surface), dry yeast, sugar and salt into the basin. (The remaining 20 grams of water are reserved)

2. Use chopsticks to stir the flour mixture in the basin into the state shown in the picture. Then cover with plastic wrap and put in the refrigerator for 30 minutes.

3. The purpose of refrigeration is to make it easier for the flour to absorb moisture, which is a great help for making bread and kneading out the film.

4. Pour the refrigerated noodles on a non-stick chopping board and start kneading the noodles.

5. The state of the dough during the kneading process is always very soft and sticky. If you feel that the dough loses moisture when kneading, you can knead in the remaining 20 grams of water little by little from time to time.

6. Lift the dough and beat the dough repeatedly on the chopping board with one hand until the surface of the dough is slightly smooth.

7. Use a spatula to cut a small piece of dough, open the dough with both hands, and pull out a slightly rough and thicker film.

8. At this time, you can add softened butter. It may be difficult to knead at the beginning, but that’s okay, until the butter is completely absorbed.

9. Repeatedly beating the dough, the dough gradually develops gluten, at this time increase the strength and speed until the surface of the dough is very smooth.

10. Cut off a small piece of dough, and pull out a small piece of slightly transparent, non-breakable film after spreading it out. The dough at this time is the expansion stage, suitable for soft bread

11. Take a clean pot and apply a few drops of corn oil to the bottom of the pot. Put the dough in, cover with plastic wrap, and perform the first basic fermentation in a warm place at 30 degrees.

12. When the dough rises to 1.5--2 times its size, it takes me 50 minutes. Dip dry flour with your fingers and insert it into the dough. The small holes do not immediately retract to form a basic yeast dough.

13. Roll the fermented dough into long strips.

14. Divide into eight doughs of the same size, and cover with plastic wrap to relax for 15-20 minutes after rounding.

15. At this time, prepare sweet corn kernels and salad dressing.

16. Drain the corn kernels and add two spoons of salad dressing, mix well.

17. Sprinkle flour on the table, squeeze the loose dough with the palm of your hand, and use a rolling pin to roll it into oval flat pieces from the middle to the ends.

18. Place an appropriate amount of corn kernels on the surface.

19. Carefully pinch the two sides together.

20. The dough is placed in the baking tray for the final fermentation. I put a bowl of hot water in the oven, and then put the dough in the unplugged oven to ferment, so that the temperature and humidity are satisfied.

21. Fermented for 40 minutes until it was twice as large as the original.

22. The surface is decorated with egg liquid.

23. The oven is preheated at 200 degrees, the upper and lower fire, 180 degrees, the middle layer can be baked for 15 minutes.

Tips:

1. The canned corn kernels should be drained as much as possible, otherwise they will be sticky when rubbed into the dough.

2. The water can also be replaced by milk, but it should be a little more than 20 grams.