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Tuesday, 2 September 2014

Sweet Corn Yeast Bread 玉米吐司


Ingredients
115g whole milk 全脂牛奶
80g steamed corn kernels 蒸玉米粒
20g condensed milk 炼乳

270g bread flour 高筋面粉
20g top flour 低筋面粉
3/4 tsp instant dry yeast 即发酵母粉
40g fine sugar 细糖
30g beaten egg 蛋液
1/4 tsp salt 盐

40g unsalted butter 无盐奶油
20g steamed corn kernels 蒸玉米粒

Some beaten egg for glazing 蛋液

Direction
1. Collect corn kernels from cob and steamed at high heat for 12 minutes.

Allow the steamed corn kernels to cool down before use.

2. Blend 80g of corn kernels with 110g milk in a food processor till creamy. Keep 20g of corn kernels for later use.

 

3 Add condensed milk to corn milk in (2). 

4. Mix bread flour, top flour, instant dry yeast, sugar, salt and beaten egg in a mixing bowl. 

5. Pour in the corn milk mixture from (3). And stir the mixture in one direction till it forms into a lump.


Cover the dough and let it rest for 20 minutes to allow the flour to absorb the liquid.

6. After the 20-minute rest, turn the dough onto a floured work top. 
Knead the dough till it becomes smooth. This process takes about 10 minutes.


7. Spread out the dough and apply softened butter to it. Knead to incorporate butter into the dough.


8. When the dough has been kneaded into a smooth dough, perform the slamming-pulling-folding and turning steps till you get an elastic dough. This process take about 10 to 15 minutes.
Kneading 

till you get a smooth and cohesive dough.
Then start the slamming-and-pulling,
folding-
Turn to grab the other end, and 
repeat the slamming again.
9. Until the dough can be stretched into a thin membrane.

10. Place the dough in a lightly greased mixing bowl, spray some water, cover, and allow the dough to proof for 1 hour, or till the dough doubles in size.


11. After the proofing, invert the dough onto a floured surface. Flatten the dough to released the trapped air.

12. Fold the dough from the four sides to the centre.

Cover and rest for 15 minutes.

13. While resting the dough,you can coat the 20g of corn kernels with some flour. Set aside.

14. After the 20-minute rest, flip the dough over.

Roll out the dough. The width of the dough must correspond to the length of the Pullman's tin.
Flip the flat dough over again, so the smoother side will be facing out when rolls up.
Arrange the treated corn kernels evenly over the dough

Roll up the dough.


Place the doughs into the Pullmans tin, spray some water and proof in a closed oven. Allow the dough to proof for about 50 to 60 minutes, or till the dough's tip reaches the rim of the loaf tin.
You may want to switch on the oven for 1 minute at the minimum temperature to raise the oven temperature slightly which will facilitate dough proofing.




15. When the doughs reach the rim of the loaf tin, remove the dough from the oven. 
Turn on the oven to 180 degree Celsius, and preheat for about 10 minutes.

16. Apply a thin coat of egg wash to the top of the dough.
Allow the dough to bake in the oven for about 45 to 50 minutes at lower rack, or till the loaf sounds hollow when taps with a metal spoon.
If the top crust turns brown at about 20 minutes into baking, cover the top with a aluminum foil.



17. After the loaf is baked through, remove it from the oven. Give it a sturdy bang on tabletop to loose the bread from the tin.

Remove the bread from mould immediately, and transfer it to a wire rack to cool down completely before slicing it.




As the loaf is quite soft and the top crust is hard to slice through, you may want to slice it from the side.


Enjoy the slice with a thin spread of butter and a cup of coffee :)

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