Delightful Light and Fluffy Corn Bread

Name: Delightful Light and Fluffy Corn Bread
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Semi-strong bread flour (Lys d'Or brand recommended); 15 grams Sugar; 3 grams Salt; 2 grams Dry yeast; 2/5 grams Malt powder (if you have some); 10 grams Egg; 35 grams Canned corn liquid; 75 grams Milk; 10 grams Unsalted butter; 60 grams Whole corn kernels (canned); 1 Bread flour for dusting

cookpad.japan @cookpad_jp

I aimed to recreate the corn rolls that are always sold out at the bakery.
It's rather like a soft French bread, but this type doesn't get stale that fast, so I like it.

Please round off the rolls when forming them as tightly as possible. If you round them off loosely, since the dough itself is soft, the rolls will flatten out a bit.
I made a slash in the tops this time, but they would be cute snipped in a crisscross pattern with kitchen scissors too. Recipe by La Land

I aimed to recreate the corn rolls that are always sold out at the bakery.
It's rather like a soft French bread, but this type doesn't get stale that fast, so I like it.

cookpad.japan @cookpad_jp

I aimed to recreate the corn rolls that are always sold out at the bakery.
It's rather like a soft French bread, but this type doesn't get stale that fast, so I like it.

Saved

Ingredients

6 servings

200 gramsSemi-strong bread flour (Lys d'Or brand recommended)
15 gramsSugar
3 gramsSalt
2 gramsDry yeast
2/5 gramsMalt powder (if you have some)
10 gramsEgg
35 gramsCanned corn liquid
75 gramsMilk
10 gramsUnsalted butter
60 gramsWhole corn kernels (canned)
1Bread flour for dusting

Saved

Steps

1

Prepare the ingredients. Drain the corn kernels and reserve the liquid. Spread the corn kernels out on paper towels to dry them off well.
2

Put all the ingredients except for the corn and butter in a bread machine, and start the "dough-only" program, choosing the "with additions" option. Put the corn in the additional ingredients compartment.
3

Add the butter 5 minutes into the program.
4

This dough is sticky, so flour your work surface while dividing, rounding off, and shaping.
5

When the dough is complete, remove from the bread machine onto a floured work surface. Punch it down lightly, divide into 6 portions, and round off each portion. Rest for 15 minutes.
6

Place seam side down, press down very gently so that you don't crush the corn, and spread out into a 7cm diameter circle.
7

Bring the top and bottom edges together and pinch.
8

Bring the left and right sides together too.
9

Bring together the corners also, and pinch them together.
10

Roll the ball of dough gently in your left hand, using your right hand gently like a cat's paw. The backside looks like this.
11

Close up the seam securely. Line the formed rolls on a parchment paper lined baking sheet, and leave until they have doubled in volume (2nd rising). Start preheating the oven to 200°C at the appropriate time.
12

Dust the tops with flour using a tea strainer.
13

Shallowly slash the tops of the rolls.
14

Lower the oven temperature to 180°C, and bake for 15 minutes. When the rolls are baked, transfer them to a cooking rack to finish.