Chinese Food
Balanced diet American corn whole wheat bread
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A traditional American fast bread. I improved it. I added corn grains and used whole wheat flour instead of medium gluten flour. It is rich in dietary fiber and more healthy and nutritious. It's sweet and salty. It's very suitable for the breakfast of the whole family. This bread can also be made in a frying pan. Try it if you don't have an oven at home.
Cooking ingredients
Cooking Steps
Step1:First, we make butermilk Milk 250ml, add 1520ml lemon juice, stir well and let it stand for more than 10 minutes. The prepared butermilk can see that the milk is small and thick. It is suggested to make it 12 days in advance. Refrigerate it. The BM fermented at low temperature will taste better.
Step2:Oil the mold. Preheat the oven 170 degrees.
Step3:Thaw the quick frozen corn grains in microwave oven. If you like to eat corn, you can put more.
Step4:Sift corn flour, whole wheat flour, salt and baking powder twice for standby. It is not easy to agglomerate after fully sieved and stirred for a while. If you don't have enough bran in your house, you can replace 1 / 21 / 3 of your whole wheat flour with low gluten flour. Notice that the corn flour here is not corn grits or corn starch. It's a very fine flour made of corn. It doesn't contain grains.
Step5:Mix the eggs well with sugar. Pour in the melted butter liquid. Stir well. Butter can be replaced with the same amount of corn oil. The best corn bread will be wetter. But there is no butter.
Step6:Pour in the prepared butermilk. Stir well. If you don't want to make BM, you can use pure milk. But the taste is not as good as BM.
Step7:Pour in the sifted flour and stir until it is dry and smooth. It doesn't matter if there are a few tiny particles. But if there are too many particles, you need to use a scraper to scrape and mix them.
Step8:Pour in corn and stir well.
Step9:Pour the batter into the mold. Shake gently. Use a small scraper or spoon to scrape the surface. Bake at 170 ℃ for about 30 minutes.
Step10:Wait until the edge of the cake is discolored and slightly separated from the mold. Insert the toothpick into the non wet batter and bring it out. It's ready to bake.
Step11:Cool it for 5 minutes. Demould it. It's better to eat when it's hot.
Step12:It's sweet and salty. It's crisp and fragrant. It's rich in plant fiber. It's a balanced diet. Let's hurry up.
Cooking tips:1. Buttermilk is very easy to make. It is recommended to make cold fermentation 12 days in advance. Take out the product before use. It's OK to use milk if you are too lazy to do it. 2. The whole wheat flour with a lot of bran is used here. The texture is relatively fluffy. If there is less whole wheat flour bran at home, it is recommended to replace 1 / 21 / 3 of the whole wheat flour with low gluten flour. 3. For better taste, it is recommended to sift corn flour and whole wheat flour more than twice before use. 4. Change butter into corn oil. The taste will be wetter. But it is not rich and soft. 5. This square can be used to make two 4-inch savarins. The sum is about 1 6-inch quantity. According to the mold, we can adjust the quantity of the square ourselves. 6. This fast bread can be made directly in a frying pan without using an oven. Bake it over medium heat until the batter on the edge of the pan changes color. Separate it slightly from the pan. Insert a toothpick into the batter without moisture. There are skills in making delicious dishes.
