Sweet Corn Soft European Buns
Overview
Using corn instead of sugar, the European buns made by cold fermentation are crispy on the outside and soft on the inside. They are crunchy when you take a bite. They are delicious, healthy and nutritious
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Ingredients
Steps
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Put the sweet corn kernels and water into the food processor and blend for one minute. It doesn’t need to be too fine
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Put corn juice, eggs, olive oil and salt into bread bucket
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Put the remaining ingredients into
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Start the dough kneading key to knead a dough program
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Take the dough out and put it into a plastic bag, drain the air out of the bag, tie it up and put it in the refrigerator to ferment overnight
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The next day, take out the exhaust and round it
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Cut into quarters
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Roll each one out long and flatten one edge
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Roll up and shape into a shape with one end larger and the other smaller, place in a warm place to ferment until doubled in size
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Use a sharp blade to score vertical lines
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Then draw horizontal lines carefully. After drawing, preheat the oven to 220 degrees. After preheating, spray steam into the oven, close the oven door, put in the bread embryo after half a minute, spray steam inside once, close the door, bake for 25 minutes, cover with tin foil after 18 minutes
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The finished product is crispy on the outside and tender on the inside, very delicious
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Finished product
