Sweet Corn Milk Bread 玉米牛奶吐司

I love the nice light yellow colour of the bread after adding blended corn kernels to the dough. Besides the colour, the lutein, an antioxidant, presents in the yellow corn is believed to block the harmful blue light from reaching the retina of our eyes. The amount of lutein may become insignificant after all the heating, but the dietary fiber it contributed should benefit more to our health 💕

Bread weight: 572g

Raw dough weight: 615g

Bread dough

Ingredients

145g cold water 冷水

50g steamed corn kernels 蒸玉米粒

25g beaten egg 蛋液

40g raw sugar 黄砂糖

1/4 tsp salt 盐

30g cold unsalted butter 冷无盐奶油

270g bread flour 高筋面粉

30g superfine wholegrain flour 超细全麦面粉

20g milk powder 奶粉

3/4 tsp instant dry yeast 即发干酵母

Directions

1. Steam corn kernels with pandan leaf at high heat for about 15 minutes.

2. After the steamed corn has cooled down, blend 50g of corn with 145g of cold water, and 2g of pandan leaf in a food blender.

Keep the corn milk in the fridge for about 15 to 20 minutes to cool down.

3. Pour cold corn milk from (2) into the bread pan.

4. Add in beaten egg.

5. Add in raw sugar, salt and cold butter.

6. Pour in bread flour, superfine wholegrain flour, and milk powder.

7. Dig a hole and pour in the instant dry yeast.

8. Place the bread pan into the bread maker, select C-11 "ferment dough" function, and start the machine.

The mixing, kneading and first proofing will take 1h 30min to complete.

9. When the program stops, let the dough continues to proof in the bread pan for another 10 minutes.

10 minutes later.

10. Turn out the dough onto a floured worktop. Flatten the dough to release the trapped air. Divide the dough into 3 equal portions, about 205g each.

11. Shape the dough into 3 balls by pulling down the sides, and seal at the  bottom.

12. Flatten the dough and roll out into a  oval dough about 1 cm thick.

13. Roll up the dough from the shorter side, cover with a lid, and let it rest for 10 minutes.

14. After the rest, roll out the dough into a flat dough again. The shorter length of the dough should correspond to the shorter width of the Pullman tin. 

15. Flip the dough over so the smoother side will be facing out after rolling up. Roll up the dough from the shorter end. 

Place the doughs into a greased non-stick Pullman tin. The open end of the dough should be facing down.

16. Spray some water over the doughs and place them in a closed oven.

Let the dough proof in a oven for about 60 to 65 minutes, or till the dough reaches almost the rim of the Pullman tin.

As the dough had been raising fast during the first proofing, so I just let the dough proof in a cold oven this round.

17. After the second proofing and the dough has reached about the rim of the Pullman tin, remove the dough out of the oven. Preheat the oven to 210  degree Celsius.  

Slide over the Pullman tin cover to close.

18. Bake the dough in the lower rack of a preheated oven set at 210 degree Celsius for

➡️Thin wall mould : 38 to 40 minutes, or

➡️Thick wall mould : 45 to 50 minutes

My corrugated Pullman tin requires a longer baking time of about 50 minutes.

19. Remove the bread from the Pullman tin immediately after leaving the oven. Let the loaf cool down on a wire rack before slicing it.

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Baking in an open pullman tin
1. apply egg wash over the top before baking,

2. Bake at lowest rack of the preheated oven at 180°Celsius for 15 minutes, reduce temperature to 170°Celsius for 30 minutes. Finally, let the bread stays in closed oven for 5 minutes.