Making savory corn milk bread
Making chewy and savory corn bread! 2 mini cube bread molds or 1 corn bread molds
4 serving
Within 999 minutes
빛날빈
Ingredients
  • Strong flour
    250g
  • corn flour
    82g
  • Sugar
    32g
  • Butter
    35g
  • Salt
    6g
  • East
    5g
  • Eggs
    1ea
  • Water
    20g
  • Milk
    150~170g
Cooking Steps
STEP 1/20
Place flour + corn flakes in bowl and yeast, salt and sugar. sugar
Add salt and yeast so that it doesn't touch
(If you are using the dough, put the ingredients except butter into the dough and knead. When the dough becomes smooth, add butter and knead the rest.)
STEP 2/20
Put yeast, salt, and sugar on top of it with flour
Please mix it
STEP 3/20
Add eggs and warm milk (hot x) and mix with a spatula
STEP 4/20
Once you've mixed it with a spatula, take it out of the bowl and start the dough
STEP 5/20
Knead until smooth dough is formed
STEP 6/20
It's going to form gluten as it clumps up
STEP 7/20
Add butter when the dough has some elasticity, which widens and breaks when you hold it with your fingers
STEP 8/20
Add butter and knead to blend well.
STEP 9/20
Knead the dough as if tearing it apart, and if the dough is mixed with butter, repeat the process of kneading it hard, such as grabbing the dough and rolling it on the table
STEP 10/20
If you work hard on the dough, the dough becomes soft, and if you stretch it gently with your fingers, it doesn't break and stretches well, the dough is complete!
STEP 11/20
First ferment in a warm place for about an hour
STEP 12/20
The dough is complete if it swells 1.5 to 2 times more!
STEP 13/20
Divide 250g of dough into 2 pieces and order medium fermentation for 10 minutes
STEP 14/20
When the fermentation is over, roll the dough with a rolling pin and fold the top and bottom together
STEP 15/20
Fold the envelope like it's in the picture
(The picture of the dough process of the bread has been deleted and replaced with another picture.)
STEP 16/20
And roll it in the longitudinal direction
(The picture of the dough process of the bread has been deleted and replaced with another picture.)
STEP 17/20
Pinch the rolled dough with your fingers so that it doesn't come loose, and put it in the pan so that this part goes down
(The picture of the dough process of the bread has been deleted and replaced with another picture.)
STEP 18/20
Put the batter in the pan and press it gently so that it doesn't float
STEP 19/20
Next, proceed with the second fermentation for about 40 minutes.
Bake the fermented dough in a preheated oven at 180 degrees for about 25 minutes
STEP 20/20
When you take out the baked bread from the mold, bang the mold on the table once and take out the bread, so that the bread does not turn off and remains baked.
If you want to cut the bread, cut it after it cools down
Hand kneading requires a lot of strength, so if you have a kneader, please use itHaha Please refer to the blog for more information~ https://blog.naver.com/vitnal_bin/221180309968
Cooking review
5.00
score
  • 151*****
    score
    I guess I failed to ferment it. I'm crying because it doesn't swell
    2022-09-03 17:22
  • 904*****
    score
    It's delicious
    2022-01-09 18:38
  • 482*****
    score
    The ingredient mixing rate is good. It's fermented well, so even the oven spring is perfect It was my mistake that the oven was low, so I heated it a little more and it burned slightly on top Next time, pay attention to the oven time and try again!!
    2021-05-25 01:46
  • 388*****
    score
    The kneader is broken, so I made it with hand dough It was really hard, but I'm so happy to see the rising bread Thank you. Please tell me how to make mammoth bread
    2020-04-20 17:09
  • 275*****
    score
    It's moist and delicious^^ Thank you for the recipe!
    2020-04-18 20:00
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