Every time I see a new mold on the market, my heart itches, there's a little claw that scratches you every day, when you buy it back, everything returns to normal, it won't be long before the kitchen is full of all kinds of molds, it's inevitable that the family or someone will say a few words, I'm no exception, but my restraint, hey, I can't go anywhere, there are actually many tools or utensils in the kitchen, not fully used by the relatives, I, this time I used a stainless steel pipe to cook in the lunch dining room, I made 2 toast, the effect is not yet, when I started baking, I also used this amount, but I won't count it, I used 2 450 toast to know the result, and I can imagine, it was heated for a long time

WHAT YOU NEED

Ingredients

320 grams of gold leaf powder
80 grams of medium coarse corn flour
15 grams of milk powder
30 grams of unsalted butter
40 grams of fine sugar
6 grams of instant yeast
250 grams of clean water
5 grams of salt

How TO MADE Corn on the cob

Steps 1 to 4

1. Put the water in the bread maker's barrel, put it in the yeast bubble for a while, add all the ingredients except the butter; stir slightly with a chopstick so that the flour does not fly when the machine is started;

2. Starting a face-to-face process for 15 minutes,

3. After the machine stopped for a while, it started the same process again, adding butter, pouring the dough for 15 minutes, it was not strong enough, it hit the board a dozen more times, pulling out the thin film,

4. Put the dough in a bowl and cover it with a lid.

Steps 5 to 8

5. In about an hour and a half, the dough has doubled in size, poured out to the board, the exhaust pipe is divided into four parts, rolled, covered with a fresh film, and the middle is awakened for 20 minutes;

6. After 20 minutes, take one of the doughs and roll it up in a flat, long roll, and do a second roll, which takes 15 minutes to wake up after one roll.

7. The rolled dough is placed in a container that has been oiled and sprinkled with powder and placed in a sealed place (in a microwave oven) for two weeks;

8. I did it for about an hour and a half, preheated the oven to 180 degrees, and in order to test the newly made blade, I scratched it on a dough, spread it on cornmeal, put it in the bottom of the oven, baked it for 35 minutes, and then the dough turned brown on the surface.

Steps 9 to 12

9. And it came to pass at the end of the time, that they took it out, and poured it on the grating, and cooled it; and the mold was anointed with oil; and it was not as if the mold of the potter had fallen off, and had been shaken in the work, and had come out.

10. Although it's rough bread, it's well organized.

11. After cooling it thoroughly, I cut it, and I mixed it with the green sauce, which tastes very good.

12.

Handy cooking tips

　　Be careful not to overdo it.