Main Ingredients:
High-gluten flour: 200g; Low-gluten flour: 50g; Milk: 145g; Egg: 25g; Yeast: 3g; Salt: 3g; Sugar: 25g; Butter: 20g.
Additional Ingredients:
Corn kernels: 50g.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Easy.
Detailed Steps for Cooking Fresh Milk Corn Bread
Drain the liquid from the canned corn kernels and set aside.
Knead all ingredients except butter and corn kernels into a smooth dough, then add butter and knead until a thick film forms, finally add corn kernels and knead evenly.
Let the dough ferment at room temperature until it doubles in size.
Remove, deflate, divide into 6 portions, and shape into rounds.
Grease the bottom, sides, and chimney part of the mold (18cm chiffon cake mold) with butter, then place the dough in the mold one by one.
Let it ferment for another 40 minutes in a warm and humid place until it doubles in size, brush the surface with beaten egg, then bake in a preheated oven at 190 degrees Celsius (top heat) and 170 degrees Celsius (bottom heat) for 25 minutes. Remove from the oven, unmold, and let it cool.
