Corn Crispy Sandwich Bread

Overview

After making the crispy corn, there was a lot of the layer of breading that was used to make the crispy corn left over. One day when I was making a meal bag, I wrapped the breading in the bread on a whim. I didn't expect that it would taste much better than the crispy corn after it was made. After that, I made this bread again and again. If you still remember my crispy corn, you will definitely remember my method of coating it with flour. That is to break the corn flakes and hard cheese together and use it on the bread to make it taste sweeter. I also add coarse white sugar. You can make more flour at a time and keep it in the refrigerator if it is not used up. 400g high-gluten flour, 210g water, 6g yeast powder, 2 eggs, 30g olive oil, 50g sugar, 180g bean paste filling, appropriate amount of crispy powder

Tags

• baking
• children
• breakfast
• bean paste filling
• cornflakes
• egg
• hard cheese
• high gluten flour
• olive oil
• white sugar
• yeast powder
• water

Ingredients

Steps

1. 1 Put water, an egg, and yeast into the bread machine bucket and stir it

   

2. 2 Then add high-gluten flour and sugar, and start the dough mixing program of the bread machine for 15 minutes

   

3. 3 After a dough mixing process is completed, pour in olive oil, and then start a dough process, that is, mixing the dough and fermenting it

   

4. 4 Let the dough ferment until it doubles in size, take it out

   

5. 5 Gently deflate the dough and knead it into a ball again. Yes, it is not kneading, but kneading. You can deflate the dough by pinching it from all sides to the middle

   

6. 6 Weigh the dough, then divide it into 9 even balls and let them rest for a few minutes

   

7. 7 Wrap 20 grams of bean paste filling into each dough

   

8. 8 Pinch the dough tightly and roll it into a round shape

   

9. 9 Beat an egg and brush a layer of egg wash on the wrapped bread

   

10. 10 Hold the bottom of the bread and press it into the crispy flour so that the surface is covered with flour (see the text above for the crispy flour recipe)

    

11. 11 After everything is coated in flour, place it on a baking sheet for secondary fermentation

    

12. 12 The bread becomes obviously larger and the secondary fermentation is completed

    

13. 13 Preheat the oven to 180 degrees and heat it up and down for 13 minutes. Take it out of the oven when the surface is golden brown