Fluffy and tender Chinese language corn mayo bread made with a milk bread dough, topped with a gooey corn mayonnaise topping. Make the Chinese language bakery fashion bread in your personal kitchen for breakfast, a day snack or picnic! {Vegetarian}
Chinese language corn mayo bread is a kind of soppy bread that may be a staple in Chinese bakeries, the place it usually sits alongside different favorites like red bean buns, egg tarts, and hot dog buns.
The dough is made out of a milk bread dough, with fluffy, moist and additional tender texture. The bread has a topping product of candy corn blended with mayonnaise, generally blended with tiny items of ham. The mix of the marginally candy corn and the creamy, tangy mayonnaise creates a hearty style that’s each savory and barely candy. It’s one in every of my favourite sorts of bread from Chinese language bakeries.
On this recipe, I need to present you make this enjoyable bread utilizing a simplified milk bread dough recipe. You merely want to combine the substances with a stand mixer to create that heavenly texture.
Corn mayo bread substances
Chinese language Corn Mayo Bread is an ideal instance of how seemingly easy substances can come collectively to create one thing actually particular. You solely wants these pantry substances under:
- Corn
- Mayonnaise
- Milk
- Egg
- Butter
- Lively dry yeast
- Bread flour
- Sugar
- Salt
How you can make corn mayo bread
Making corn mayo bread is a two half course of.
Put together the milk bread dough
- Activate the yeast
- Combine the dry substances in a mixing bowl
- Add the moist substances
- Knead till a shaggy dough varieties
- Scrape the dough and blend once more, till the dough is clean
- Relaxation the dough till doubled in measurement
Assemble and bake the corn mayo bread
- Divide the dough into 12 items
- Spherical up every bit of dough
- Flatten the dough together with your arms
- Press a cup over the dough to make an indentation
- Relaxation the dough till the scale doubles, then brush with egg wash
- Bake the dough for 10 minutes, then use the cup to make the indentation once more
- Add the corn mayo topping
- Preserve baking till the buns are golden and absolutely baked
Tip
Most corn mayo bread recipes add the corn mayo filling earlier than beginning the baking course of. Nevertheless, I came upon that it makes a nicer bread should you bake the bread a bit, then add the topping. This manner, the mayonnaise received’t soften away, making a soggy texture. The corn could have a greater texture as properly.
How you can retailer and serve corn mayo bread
In China, this bread is commonly loved as a breakfast merchandise, a noon snack, or for a picnic. It’s simple to see why: the bread is satisfying however not overly heavy, making it an ideal pick-me-up. The savory-sweet taste can be extremely versatile, interesting to children and adults alike.
The corn mayo bread tastes the most effective when it’s recent out of the oven and nonetheless a bit heat. However you possibly can simply retailer them within the fridge or within the freezer. For corn mayo bread out of the fridge or freezer, it’s greatest to barely heat it up within the oven earlier than serving. The bread will return to its mild and smooth texture after reheating.
Different scrumptious Asian bakery recipes
Corn Mayo Bread (玉米沙拉面包)
Fluffy and tender Chinese language corn mayo bread made with a milk bread dough, topped with a gooey corn mayonnaise topping. Make the Chinese language bakery fashion bread in your personal kitchen for breakfast, a day snack or picnic! {Vegetarian}
Substances
Dough
- 260 ml (1 cup + 1 tablespoon) milk , heated to 110°F / 43°C
- 1 teaspoon (4 g) lively dry yeast
- 400 g (2 3/4 cups) bread flour
- 75 g (1/3 cup) sugar
- 4 g (1 teaspoon) salt
- 40 g (3 tablespoons) butter , melted
- 1 massive egg
Egg wash
- 1 massive egg
- 1 tablespoon heavy cream (or milk)
Filling
- 240 g (1 1/2 cup) candy corn
- 90 g (1/3 cup) mayonnaise (use kewpie mayo if potential)
Directions
To make the dough
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Mix the nice and cozy milk, a pinch of sugar (from the sugar you propose to make use of within the dough), and dry yeast in a small bowl. Put aside for five minutes for the yeast to activate. When it’s prepared, the yeast needs to be bubbly.
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Add the flour, sugar, and salt to the bowl of a stand mixer and create a properly within the middle. Pour the activated yeast, melted butter, and egg into the properly. Connect the dough hook. Combine on low till a shaggy dough begins to kind. Throughout mixing, cease the mixer and scrape the flour from the partitions of the bowl if wanted.
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Flip the pace to medium (setting 4) and knead for 15 to twenty minutes, till clean and elastic. Observe the dough throughout the course of. If the dough is just too moist and can’t be gathered by the dough hook, sprinkle some flour, 1 teaspoon at a time, till the dough comes collectively. If it’s too dry, you possibly can add a bit extra milk. It is a moist dough. And it’s regular to have a small quantity of dough persist with the underside of the blending bowl the entire time.
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Spray or grease a big bowl with a skinny layer of oil (or butter).
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As soon as the dough is prepared, collect it right into a ball and place within the oiled bowl. Cowl with plastic wrap. Relaxation till doubled, about an hour or so (It may possibly take anyplace from 45 to 90 minutes relying on warmth and humidity).
Roll out the dough & 2nd rise
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Punch the absolutely risen dough all the way down to deflate it. Switch it to a clear working floor and knead briefly, till it returns to its unique measurement.
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Lower the dough into 12 even items. You need to use a scale to weigh every bit of dough so the buns will come out completely evenly sized. For 12 buns, it’s 65 g per piece. Instantly cowl all of the dough with plastic wrap to forestall it from drying out.
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Mud the flour on the working floor and in your arms. One piece at a time, pull and pinch the dough collectively on the prime till the dough is rounded. Flip the piece in order that the pinched a part of the dough faces down on the working floor. Place your palm and fingers over the ball forming a domed cage. Roll the dough in small round motions whereas making use of mild stress to the dough. Flatten every dough ball right into a disk with a rolling pin or just press together with your fingers, about 1/4” thick (0.6 cm) and 4“ (10 cm) in diameter. Prepare the flattened dough on a baking tray lined with parchment paper.
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Use a glass that has a smaller diameter than the flattened dough and coat its backside with flour. Press the middle of every dough firmly with the glass to make an indentation.
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As soon as all of the dough is fashioned, let relaxation for 20 minutes or so earlier than baking, or till the buns double in measurement.
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Preheat the oven to 350°F (176°C).
Bake the buns
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As soon as the buns have completed their second rise, brush the perimeters gently with the egg wash. Bake at 350°F (176°C) for 10 minutes, till the bread begins to point out mild golden shade on some edges. Use the identical glass to press the middle of every bread once more to strengthen the indentation. Add 2 tablespoons of corn topping to every bun. Rotate the pan and bake for one more 5 minutes, or till the topping is simply set and the bread turns golden. Switch the dish to a wire rack to chill.
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Serve the buns heat or at room temperature.
Retailer and reheat
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As soon as the buns have cooled off fully, place them in a ziplock bag or hermetic container. Retailer within the fridge for as much as 3 days, or within the freezer for as much as 3 months.
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To reheat the buns, you possibly can both microwave them or bake them in a 300°F (148°C) oven till warmed all through, 5 minutes for refrigerated buns or 10 to fifteen minutes for frozen ones.
Diet
Serving: 1serving, Energy: 247kcal, Carbohydrates: 40.5g, Protein: 6.4g, Fats: 7.2g, Saturated Fats: 2.7g, Ldl cholesterol: 42mg, Sodium: 227mg, Potassium: 150mg, Fiber: 1.8g, Sugar: 8.8g, Calcium: 36mg, Iron: 3mg