#四session Baking Contest and is Love to Eat Festival# Wheat Germ Corn Bread
1.
The corn kernels are blanched, remove the water to control the drying, and soak up with kitchen paper.
2.
Put the liquid first, then the powder, and finally the yeast. Don't put salt and sugar together with the yeast, so as not to affect the fermentation
3.
Whipped into an expanded state, put in the corn kernels that have absorbed moisture, and try to wrap the corn kernels into the dough.
4.
Put the dough in a greased container and leave it in a warm place to ferment to double its size.
5.
After the fermentation is complete, use the index finger to stick the flour and press, and the holes will not shrink.
6.
Take out the dough and press to exhaust.
7.
Divide equally into ten portions, (if the material is halved, divide equally into 5 pieces), cover with plastic wrap and relax for 5-10 minutes.
8.
Take a dough and roll it into a beef tongue shape with a rolling pin.
9.
Roll down from the top, and squeeze in the middle during the rolling process to form a spindle shape.
10.
Shaped into a spindle shape with pointed ends and thick middle.
11.
Put tarp (oil paper or tin foil) on the baking tray, put the finished bread in, and reserve a space. Sift a little low-gluten flour with a flour sieve.
12.
Use the blade to make three cuts diagonally on it.
13.
After all the markings are completed, put the baking dish into the oven, and put a bowl of hot water under it for the second fermentation.
14.
After the second fermentation is completed, the oven is preheated to 180 degrees. Sprinkle water on the bottom of the oven, or use a heat-resistant glass to easily put a glass of water.
15.
Put the baking tray in and bake for 20 minutes.
16.
Take it out to cool, store it in a fresh-keeping bag, and keep it at room temperature.
