Anadama bread -- the landmark bread in New England

cornmeal (soaking liquid):100% clear water (immersion liquid):133% high gluten powder:100% clear water:39.5% salt:1.9% molasses:19.8% butter:4.9% dry yeast:1.1% https://cp1.douguo.com/upload/caiku/1/e/e/yuan_1e6d0d87c859da90c8a969824f5b69ae.jpg

Anadama bread -- the landmark bread in New England

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Anadama bread -- the landmark bread in New England

Cooking Steps

  1. Step1:Corn flour (100% corn flour, 133% water) was soaked the night befor

  2. Step2:Making sponge ferment head - mix the soaked corn paste with 50% high flour, clear water and yeast for about one hour at room temperature the next day

  3. Step3:Until the head of the sponge begins to foam

  4. Step4:Mix the head evenly with all the rest of the material

  5. Step5:Into blender or hand and face

  6. Step6:The dough is sticky but not touching. It has toughness

  7. Step7:Put the dough in a container, cover with plastic wrap, and let it stand at room temperature and ferment to twice the size

  8. Step8:The fermented dough is flapped with big bubbles, reshaped, placed in a mold, and finally fermented

  9. Step9:Send the dough to 80% of the mold position. Spray water on the surface. Sprinkle cornmeal. Put it into the oven. Bake at 120 ℃ and 150 ℃ for 30 minutes (set the temperature according to the oven conditions).

Cooking tips:There are skills in making delicious dishes.

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