Main Ingredients:
High-gluten Flour: 200g; Caster Sugar: 35g; Salt: 1/4 teaspoon; Whole Egg: 35g; Yeast: 3g; Fresh Milk: 100g; Butter: 15g; Sweet Corn Kernels: 80g.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Fresh Milk Corn Bread
Add all ingredients except butter and corn kernels into the bread maker, mix for 20 minutes, then add butter.
Continue mixing for another 20 minutes until the dough forms a slightly translucent film, then add the corn kernels and mix well. (Pat dry the corn kernels with kitchen paper beforehand.)
Place the well-mixed dough in a container, cover with plastic wrap, and let it undergo basic fermentation.
Ferment until it doubles to 2-2.5 times its original size.
Divide the dough into 5 equal parts.
Roll them into balls and place them directly into the baking mold. Brush the mold with oil and sprinkle with high-gluten flour to prevent sticking.
Place a bowl of hot water in the oven, then put the dough in for a second fermentation.
Evenly brush the surface of the fermented dough with beaten egg.
Preheat the oven, bake at 180 degrees for about 25 minutes.
Finished Product
