Corn soboro bread
It is a corn soboro twin bread, which is more chewy and light because it is rice powder, full of the savory taste of corn soboro, and has a very good snack for adults as a snack for children.
4 serving
Within 0 minutes
카푸치노
Ingredients
  • Powerful rice flour
    200g
  • Soft flour
    30g
  • corn flour
    20g
  • Instant Dryist
    10g
  • Sugar
    50g
  • egg
    1ea
  • Water
    110g
  • Salt
    4g
  • Butter
    20g
  • Water
    little
  • Soft flour
    100g
  • corn flour
    30g
  • Sugar
    50g
  • Butter
    50g
Cooking Steps
STEP 1/7
Cream the butter and mix with sugar.
STEP 2/7
Add corn flour and flour and mix gently with your hands. Please put it in the refrigerator for a while.
STEP 3/7
Knead rice flour, flour, sugar, salt, yeast, eggs, and cold water in a kneader. When the dough is in one batch, add butter and knead until smooth.
STEP 4/7
Divide the dough by about 20g, roll, and ferment for 15 minutes. I skipped the first fermentation because it's rice powder.
For flour, do the first fermentation for 40 to 50 minutes. (Until 2 to 2.5 times the dough)
STEP 5/7
Dip the medium fermented dough in the bottom with water, then take out the soboro in the refrigerator and press the dough to coat it with plenty.
STEP 6/7
Place 2 pieces of dough together like this.
STEP 7/7
Second fermentation, ferment until the dough doubles for 40-50 minutes and bake in the oven at 180 degrees for 10-12 minutes.
Remove eggs and butter to room temperature beforehand. Please sift the powder in advance.
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