What is the Difference Between a Corn and a Bunion?

Cornbread is a food made from bread flour and so on.

1. Put bread flour, corn flour, water, and olive oil into the cooker

2. After mixing at low speed, stir at medium speed until the dough becomes smooth. Let stand for 15 minutes.

3. Add natural yeast, salt and crushed fresh yeast

4. After stirring at low speed, transfer to high speed for about 5-8 minutes until the film can be pulled out.

5. Put the dough in an oiled container, cover it with plastic wrap, and ferment for 1 hour at room temperature in winter and about 45 minutes in summer.

6. After the first fermentation, the dough is taken out, stretched, and then folded twice and folded three times. Under the same conditions, ferment again for 1 hour or 45 minutes

7. The fermented dough is very fluffy and the volume changes significantly

8. Divide the dough into two and fold it twice. After standing for 15 minutes, fold it again and squeeze it tightly. Put it on the canvas sprinkled with corn flour to ferment.

9. Close the mouth, sprinkle flour on the surface, cover with canvas, and ferment for 1 hour

Milled corn flour, added to wheat flour, not only can be complementary in nutrition, improve biovalence, and the bread produced is large in volume, good in bulk, elastic and softer than wheat bread. Not easy to age. According to analysis, using 30% puffed corn flour, added to wheat flour bread, 72 hours after baking, the bread is still elastic, soft in texture, no cuticle on the surface, no residue on cutting, and the volume shrinks slightly. The wheat flour bread loses its elasticity, has a hard texture, a wrinkled skin, a significant shrinkage of the volume, and severe cutting residue. The puffed corn flour absorbs high moisture, and can absorb 1 to 1.5 kg per kg, while the wheat flour is 0.5 to 0.5. At 6 kg, water enters the chain structure of wheat gluten protein, which increases the gas-holding property of the dough and increases the volume of the bread, followed by puffed corn flour. Without aging. ^[3]

Corn bread black sweet corn

Black sweet corn is one of the black grains. It is found that black sweet corn has high nutritional value. It is not only rich in protein, reducing sugar, fat, amino acids, but also rich in potassium, calcium, phosphorus, iron, zinc, copper and other elements. The content of vitamins and physiologically active ingredients is also high. It is 3 to 8 times that of ordinary corn and other grains, and its amino acid content is 0.45%. The endosperm contains very rich black corn pigment. Scientific research shows that melanin has a good anti-cancer effect and eliminates free radicals in the body, and has high medical care value. Therefore, black sweet corn not only has higher nutritional value than yellow corn and other cereals, but also can make up for the lack of lysine in China's staple foods.

Corn bread process

Black Sweet Corn Flour + Special Bread Flour Raw and Auxiliary Materials Processing Dough Preparation Resting Split Rounding Middle Proofing Modeling Last Proofing Baking Cooling Packaging Finished Product ^[4]