Corn and sesame braided bread

I usually get up in the morning and don’t have time to eat breakfast, so I eat the corn sesame braided bread made by my mother. It’s delicious. Today I will share with you how to make it:

Corn Sesame Braided Bread Introduction

Look, this is my four-strand braided bun. Note that it is not one small braid, nor three large braids, but four braids!

Corn sesame braided bread ingredients

Flour high powder

Corn flour yogurt

Sesame salt

White sugar yeast

butter

Corn sesame braided bread recipe

1. Knead the dough first, of course, use a bread machine to do it, and beat an egg into it

2. Add another bottle of yogurt. The order of kneading dough in a bread machine is generally liquid first and then solid.

3. Add one teaspoon of salt and two tablespoons of sugar and mix well.

4. Add appropriate amount of high flour. I also added some corn flour. Isn't it a healthy way to eat whole grains?

5. Add about 4 grams of yeast and knead into a smooth dough. After 20 minutes, add melted butter and knead for another 20 minutes, then ferment.

6. Dip your finger in some flour and press it down. If it doesn't bounce back, the dough is ready.

7. After the dough has been deflated, divide it into 16 portions and cover with plastic wrap to relax for 10 minutes.

8. Roll the relaxed dough into strips in groups of 4, as shown in the middle of the picture above.

9. Start braiding, 4 over 2, 1 over 2, 4 under 2 again

10. Repeat the above process and it is done. Pinch the edges tightly.

11. After all the braids are done, put them in a baking tray and put them in the oven for secondary fermentation

12. Let it rise to twice its original size, brush the surface with egg wash and sprinkle with sesame seeds

13. Oven middle layer, 180 degrees, 20 minutes

Tips

Look at the texture of the bread, isn't it very stringy? I was going to use this dough to make toast, but I suddenly got inspired to braid four strands of hair. It was really divine help!

Corn recipe recommendation: Raisin cake

Ingredients: A small amount of raisins and an appropriate amount of cornmeal

Gluten powder A small piece of brewer's yeast

A small amount of dried red dates

practice

1. Mix millet flour and corn flour, and mix with gluten flour in a ratio of 4:1. Dissolve brewer's yeast in warm water and add it into the flour to form a thick paste (it must be thick and difficult to pour out, otherwise it will be sticky in the middle after steaming)

2. Pour the paste into the silicone mold, half of it is enough

3. Cover with lid and place in a warm place to ferment until doubled in size

4. Sprinkle with dried fruits such as raisins and dried red dates, and cook over high heat for 30 minutes

5. Remove from the mold after cooling

Tips

I used to use a small metal basin to steam steamed steamed cakes, which were not easy to fall off. This time I used a silicone mold I just bought. It is not only easy to remove from the mold but also makes the steamed cakes look more beautiful. The smaller size also shortens the steaming time.