First, you need to find a clean container, put a whole egg in it, about 50g, then pour in125g milk, add 2g salt and 40g sugar, stir for a few times, and then pour in 200g high-flour after stirring. Of course, in order to make it smell like corn, you need to add 80 grams of corn flour, then add 4 grams of yeast and stir it several times.
Next, you can directly knead it into dough. You need to knead him into a softer dough. After kneading, put it on the board and continue kneading. It should be noted that you need to use a special method to knead the dough, that is, you need to hold one end of the dough with one hand and keep pushing it with the other. In this kneading process, if it is found that it is particularly sticky, you can wipe some dry powder on the board, which can effectively prevent adhesion. Rub it out, then roll it back and repeat this action for eight to ten minutes. Be sure to rub it for a long time. When the kneaded noodles are spread out, you can see that they have a film that is not easy to break. Even if there are tears, there are very smooth round holes, which shows that they have been kneaded into the desired effect.
Next, you need to knead it into the shape of dough, then put it in a container, cover it, seal it, ferment it for a while, and send it to twice the size. When the dough is pulled apart, you can see that it is covered with pores. Then put him on the board, you need to sprinkle some dry powder, because he is a little sticky, and then rub him constantly to get the air from him out. The cleaner it is, the more uniform the structure of the finished product will be and the taste will be very delicate.
So this step is also very important, just knead it into dough size before hair. Next, you need to roll it into thick strips and cut it into small pieces of similar size with tools. I took four pieces at once, and you can also divide them according to the amount of ingredients you have. After cutting, take a small piece and rub its edge from outside to inside. This method can make the dough structure more uniform and round. After kneading, tidy it up a little to make him more rounded.
Then sprinkle some dry powder on the chopping board, take out the dough kneaded for the first time, flatten it, and then give him dry powder on both sides, so as to avoid sticking when rolling. Roll it into a cake, sprinkle some dried fruits you like after rolling, but don't put too big a piece. I put raisins, so I need to put them evenly. When finished, fold his two ends in half in the middle. In order to prevent him from breaking, it is necessary to make the joint tighter. Then stand upright, roll it directly into a rectangle, and then roll it up from one end, and roll it tighter.
After all four pieces are finished, find a mold, as rectangular as possible, which is convenient for molding. If there is really no one, you can only use bowls. First of all, you need to put a layer of oil in it to prevent adhesion, and then take it out when it is cooked. Then you need to put four pieces of bread embryos in it, arrange them neatly, next to each other, then cover them with film, and then let him make a proofing and send them to 2.5 times the size. Yes, find a steamer and put more water. When it's cold, put the raw bread in. First, heat the water with high fire until it bubbles, then turn to medium fire and steam for 40 minutes.
I didn't take the film off during this process, because it can also prevent water droplets from falling on it. When the time is good, don't rush to open it, but be bored for a while to prevent it from suddenly retracting when it meets cold air. Six minutes is enough. The corn bread here is ready, just dig it out, the shape is smooth and beautiful, and the color is even. Break a piece, it's fluffy, and a bite is very chewy. You got it? Let's do it too.