Кукурузный хлеб по-корейски (легкий, быстрый, вкусный)

Описание: Hi my friends from the world🍀
Introducing Korean style cornbread.
Cornbread in North America seems to have a different shape and texture from this, but to me as a Korean, cornbread had this shape and texture.
I ate this cornbread for the first time when I was 7 years old, and was surprised at how delicious it was.
It's rustic, and not that sweet bread, but it is so delicious that I kept eating it.
To explain the taste, it's like corn-flavored scones?
It would be better to make it yourself though.
The ingredients are simple, so you should try making Korean style cornbread. You must love it!
_ 2021.7.15 from Kkuume

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♣ Oven
Bake in 180℃ / 356℉ for about 20 mins

♣ Ingredients | for 4ea
** 1cup(250ml) & 1Tbsp(15ml) ** I wrote measuring cup measurement as a service, but I use and recommend ‘g’ measurement. *

▷all purpose flour (or cake flour) 120g (1/2+1/3cup)
▷yellow corn flour 100g (1cup)
▷baking powder 6g (1+1/2tsp)
▷sugar 70g (1/4cup + 2Tbsp)
▷salt 6 pinch=1g(1/4tsp)

▷cold unsalted butter 60g (1/4cup)
▷option) honey or corn syrup 5g (5ml)
▷option) corn kernel 80g (1/3cup)

▷cold egg 50g(50ml) * It's about 1 egg
▷milk 60g± (58ml±)

▷option) black sesame for decoration


💡 Q : My dough is too much drier than yours. So even though I add all the liquid, it hardly gets together. Why it's happened?
A : The amount of moisture required may vary depending on the manufacturer of the corn flour, the date of manufacture, etc. So, don't need to be panic. ^^ Just add more milk to make it one ball. If it is small, you may need 10~20g or more, 30~50g more, so please make a chunk dough by adding more milk.


💜 How to keep it
Put it in a food container and store it at room temperature. It will remain moist even the third day after baking. However, too old will dry out.


#cornbread #koreanstyle #corn

▫ English Subtitled by E-chel

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