Corn Salad Bread

Corn Salad Bread

Introduction:

"I bought a bread maker recently, and I'm pounding it almost every day. I feel wonderful and happy watching the small dough grow up slowly through the transparent window. The corn market is full of fresh vegetables. We have to buy them in the busy season. I remembered that there was a bottle of salad dressing left over for fruit salad in the fridge, so I made this corn salad bag. When you eat it, there is a light lemon fragrance. The corn is sweet and the bread is soft. It's delicious! "

Production steps:

Step 1: with the post oil method, put all the ingredients into the toaster, stir them into a smooth dough and ferment them twice as large

Step 2: divide the exhausted dough into six parts and roll them round. Cover with plastic wrap and wake up for 15 minutes.

Step 3: within 15 minutes of waking up, prepare the corn and salad dressing.

Step 4: separate the corn with a knife and add lime salad dressing.

Step 5: shape each dough into a concave circle in the middle, fill in the corn salad and put it into the baking tray.

Step 6: put a bowl of boiling water in the oven and ferment for 40 minutes.

Step 7: brush the egg.

Step 8: preheat the oven at 175 ℃ and bake for 13 minutes until the surface is golden.

Step 9: take it out and put it on the steel wire rack to cool and then put it on the plate.

Materials required:

High gluten flour: 250g

Fine granulated sugar: 40g

Yeast: 3 G

Eggs: 30g

Milk powder: 15g

Milk: 110g

Butter: 15g

Egg liquid: 10g

Salt: 1g

Note: the volume of my oven is 19 liters, and the bread is baked in the middle.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet