Loving Pine Nut Cornbread
1.
Put the liquid on the lower layer, put the flour on the liquid and knead it into a ball
2.
Knead to the expansion stage
3.
Add the softened butter and continue to knead
4.
Knead out the glove film
5.
Room temperature fermentation 2-2.5 times larger
6.
Exhaust the air, divide into 6 portions and let the cling film relax for 15 minutes
7.
Roll into an oval shape, roll up from top to bottom from the long side
8.
Roll into a strip of about 30 cm
9.
Use a scraper to cut from the middle, don't cut off the other end
10.
Roll both ends to the inside
11.
Organize into a heart shape
12.
Put it on a non-stick baking pan, spread greased paper on a common baking pan
13.
Put it in the oven for second fermentation for half an hour, put a bowl of hot water inside to increase the humidity, and the fermentation temperature is 38 degrees
14.
Stir-fry with butter 2 and white sugar 2, add pine nuts, corn and peas, stir-fry well and let cool
15.
Brush the surface with egg wash, use a spoon to put the pine nut corn on top, sprinkle the cheese on top
16.
Put it in the middle of the oven and bake at 180 degrees for 22 minutes. Cover with tin foil.
Tips:
1. Leave 10 grams of milk to adjust the humidity of the dough when kneading. 2. If you don’t use milk, you can use 135 grams of water instead. 3. Adjust the baking temperature and time according to the actual situation of your oven. 4. Blanch the peas. 5. You don’t have to knead out. Very thin glove film
