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I baked yeast-fermented cornbread using corn grits made from Hokkaido corn.
The bread is smooth and fluffy with a strong flavor.
material
150g milk 150g
50g corn grits
200g strong flour
15g cane sugar
3g of salt
3g dry yeast
100g warm milk (about 40℃)
Rice oil 20g
how to make
1. Pour the milk into a pot and when it boils, add the corn grits, stir and turn off the heat.
Let cool.
2. Add strong flour, cane sugar, salt, and dry yeast to a bowl and mix, then add cooled corn grits and loosen.
3. Add rice oil and warmed milk, and lightly knead to combine.
4. Primary fermentation 30°C 60 minutes (until doubled)
5. Molding
Cut the punched dough into 9 equal pieces and roll them (approximately 55g each) into a skillet coated with oil.
6. Final fermentation 30°C 45 minutes (until doubled)
7. Place in a preheated oven and bake at 210°C for 15-18 minutes.
The temperature and heating time may vary slightly depending on your home oven.
Негізгі бет Moist and naturally sweet, cornbread made with yeast fermentation
Пікірлер: 2