Monday, June 10, 2013

Cream Corn Bread

This is my first time baking bread using a 17hrs pre-fermented sponge dough. All thanks to Vivian Pang Kitchen for sharing this recipe. The bread texture is amazing soft & fluffy just like chiffon cake! You ought to give this a try!

Cream Corn Bread
(Recipe adapted & modify slightly from Vivian Pang Kitchen)  

Ingredients (yields 1 loaf & 3 small buns):
17 hours pre-fermented sponge dough
¼ tsp instant yeast
75g water
75g bread flour

**Add yeast, water & flour into a container. Mix with spatula till well combined. Cover & leave at room temperature for an hour. Keep inside refrigerator for another 16 hours before used. 

Main dough 
25g sugar
90g cream corn (canned)
175g bread flour
1/2 tsp instant yeast
15g Liv salted butter

1. Put all pre-fermented sponge dough into mixing bowl. Follow by the rest of ingredients for main dough except butter. Knead till form dough. Then add in butter & knead till form smooth & elastic. Proof for 1hr.

2. De-gas dough & transfer on a lightly floured surface. Shape into round & set aside to rest for 10mins. Roll out the dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Place into lined baking tin.

3. Prove for 1hr. Bake in preheated oven at 160C for 30mins. 

I added some mozzarella cheese on top of the buns... heavenly yummy ;) 

I added some sliced zucchini, tomato & prawns with mozzarella cheese =)


kristy said...

The triagle mould is so pretty ! Nice owrk, Cathy.

Enjoy your evening.

Kristy@My little space

cathysjoy said...

Thanks Kristy =)

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