Weekly challenge on Steem!!! Food photo - homemade bread!!!!!

Hey lovely steemians!

Today I would like to introduce [K-style baking] called “corn milk bread(옥수수식빵)” for the best milk bread with the softest, fluffiest crumb! This is also known as hotel style corn milk bread.
If you're looking for the best homemade milk bread , you'll end up with professional bakery results from this simple, SUPER-EASY recipe for corn milk bread EVER!!!

I will show you how to make it! Continue reading for step by step photos and instructions for how to achieve this AMAZING creation.
HERE WE GO!!!!

<< Ingredients >>
Flour for bread 303g
Corn flour 79g
Salt 6g
Suger 4g
Dry yeast 3.5g
Butter 49g
Egg 33g
Milk 280g

=> This is a combination for 2 corn milk breads in total : 1 corn milk bread size mold, 1 oranda bread size mold
=> This is a hotel-style baking version which is made by a little more sugar and butter, not the usual corn-bread formulation.
Why is it called a hotel style? It's the best bread with the softest, fluffiest bread and delicious like the bread which is sold for the guest at the hotel.
More butter are added into the bread dough then the softer the bread becomes.

<< Recipe >>

1. Put all ingredients except butter in a mixing bowl and mix with a hand mixer on low speed until a dough is formed. At this time, be careful not to come in close contact with yeast and salt. They are opposite to each other. Salt interferes with yeast fermentation.

1. Once the dry flour is incorporated fully, add softened room temperature butter and mix on low speed. Mix until a resilient and soft dough is formed and release the stress from the dough for 2 minutes on low speed.
   Once you get a smooth, round ball in the mixer check for proper gluten development. Corn flour is gluten-free, so the dough is tough and doesn't stick together. Be careful as it is low in gluten, so the kneading time is short and it is easy to be over-mixing.

1. Let the finished dough is sealed so that it does not dry out and stored in the refrigerator for more than 12 hours. [1st fermentation]

2. Next day the dough will be more than doubled. Place at room temperature for about 10 minutes to adjust the dough temperature naturally.

3. Divide the dough. Divide into 3 pieces of 175g each for corn bread mold size, and divide into 2 pieces of 138g each for Oranda mold size.
   After each round, cover with plastic and let the bench time for about 10 minutes.

1. SHAPE AND FORM THE DOUGH
   Divide the dough into 3 pieces of 175g each for corn bread mold size, and divide into 2 pieces of 138g each for Oranda mold size.
   After each into a ball, let it rest loosely covered with plastic for about 10 minutes.
   Roll out the dough into an oval shape. Flip it over so the surface (crust) is on the bottom.
   Letter fold: Fold the top and bottom third over the center.
   Rotate 90° and roll it up to form a spiral while pressing down.
   Pinch the seam closed.
   Put 3 doughs in the corn bread mold and 2 doughs in the Oranda mold and press down.

1. Proof in a warm, humid place until it doubles in size or it's 1cm below the rim of the loaf pan. [2nd fermentation]

1. BAKE AND ENJOY!
   Bake at 180° (Celsius temperature) for 25 minutes or until there's a golden brown crust.
   Remove the loaves from the pan and allow to cool on a cooling rack.

It looks nicely baked. This time is the basic corn bread version.
I will show you another version with sugar + butter topping on top. Before you bake, cut the top of the dough with scissors and sprinkle butter and sugar on it.

Thanks for reading my baking.
I hope you enjoy my bread. Have fun!

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