I lived in the countryside when I was young. Because I am in the north, the crops in the field are basically corn. Every summer vacation, I can eat "roasted corn" made by my mother at home. After the summer vacation, the corn in the field began to mature slowly, and every year was a harvest time. Every year, in addition to selling part of the corn harvested at home, there will be some ground corn flour left. Ground corn flour is basically used to make steamed bread, which is also a kind of food I liked very much when I was a child.
Although I can't grind corn flour myself now, it is very convenient to buy it in supermarkets and markets now. When I went to the market yesterday morning, I saw an aunt selling corn flour made by her family. I thought my parents liked it, so I bought a lot to go home. When I was a child, my mother cooked for us. Now we cook for our families. Plus, I like baking, so I thought of making a sweet snack bag with the corn flour I bought. This kind of small meal package can smell the thick smell of corn when it is baked, and it is also full of corn grains when you take a bite. It tastes sweet and unique.
In addition, T65 French flour is still used in this snack bag. Many friends said that they didn't know much about French flour before, because many bakers used simple high-gluten flour. In fact, compared with other flours, French flours are more difficult to control, with uneven distribution of protein and weak gluten. But even if it is expensive, many bakers will like to use it. Nature has its unique charm. French flour is used because it has a charming fragrance different from other flours. You can also be familiar with some methods of making French powder.
Milk flavored corn bread
Materials: T65 French flour 240g, corn flour 16g, fine sugar 16g, whole egg liquid 14g, milk 26g, corn water 105g, grape yeast liquid 26g, yeast 3g, milk powder1kloc.
Accessories: malt extract 2g, salt 4g.
Exercise:
Add about 1.20g of clear water to the prepared corn kernels and cook them in a pot. After the cooked corn kernels are taken out, the water is controlled to dry and cool for later use, and the water for cooking the corn is also reserved first.
Put about 105g corn water into a container, and add the prepared milk, whole egg liquid and yeast liquid. If there is no yeast liquid, add more corn water or clear water, pour in malt extract, if there is no malt extract, replace it with honey. Add a proper amount of yeast and let it stand until the yeast is completely dissolved.
Then add the prepared French flour, corn flour, milk powder and white sugar into the container. If you have it, you can also add about 55 grams of old French dough, which will taste better.
After whipping out the coarse film, add the prepared butter and continue whipping until the butter is completely absorbed, then add salt and beat 1 min.
The drained and cooled corn kernels are kneaded in dough, and then spread out for fermentation 1 hour.
Divide the dough into small dough of equal size, relax for half an hour, then exhaust and continue fermentation 1 hour.
Brush the dough with egg liquid to cut out patterns, and bake in ovens at 220℃ and 200℃ for about 1 1 min.
After the bread is baked, honey water made of corn water and honey can be brushed on the surface, which will taste better.