Corn Mayo Bread, Japanese Souzai Pan
The sweetness of the corn and the mayonnaise make this corn mayo bread perfect. The canned corn is full of water, so drain it well.
INGREDIENTS
- dough made from 300g of wheat (
check this dough recipe ,*1, *2) - canned corn (*3) 250 g
- mayonnaise 3 Tbsp
- pepper
INSTRUCTIONS
First Fermentation
- Refer to the dough recipe until the first fermentation.
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Second Fermentation
- When the dough has doubled in size, start forming.
- Gently press the dough 2-3 times to release the gas.
- Take out the dough and cut it into pieces of desired weight (*2).
- After forming into a round, use a rolling pin to roll out the dough into a circle about 1 cm thick.
- Gently cover with a wet cloth or plastic wrap and leave to ferment for 30-45 minutes until doubled in size.
Making the topping
- Drain the water from the corn well (*4).
- Mix all ingredients together.
Baking
- Preheat the oven to 175℃.
- Press the center of the dough after the second fermentation with fingers or the edge of a rolling pin to make a space for the topping (*5).
- Place topping on top just before placing in oven (*6).
- Bake in the oven for 10-15 minutes until the dough is browned.
- Done. Dried parsley may be added for color.
NOTES
*1 Using 300g of flour, the number of doughs that can be formed after the first fermentation is as follows;
18 pieces of approx. 30g dough
12 pieces of approx. 45g dough
9 pieces of approx. 60g dough
6 pieces of approx. 90g dough *2 For a side souzai pan with toppings, I recommend 45g or 60g.
45g will turn out to be about 10cm in diameter. This is a palm size bread, good for picking up when you are a little hungry.
A 60g loaf is just under 15cm in diameter. It is about the same size as the souzai pan sold in Japanese bakeries. *3 I like bread with a lot of ingredients, so I use a little extra topping for the dough. Adjust the amount according to the amount of dough, the amount of canned food you have, and your own preference. *4 If you don’t drain the water well, the bread will become soggy. Make sure to drain the water thoroughly. *5 Keep the edges and press the center firmly. It will puff up to some extent during baking. *6 The toppings should be spread out as thinly as possible, so that the moisture is released properly during baking. For example, if you put a lot of toppings in the middle, the moisture in that area will not be blown away, and the moisture will seep out after a while of baking.
18 pieces of approx. 30g dough
12 pieces of approx. 45g dough
9 pieces of approx. 60g dough
6 pieces of approx. 90g dough *2 For a side souzai pan with toppings, I recommend 45g or 60g.
45g will turn out to be about 10cm in diameter. This is a palm size bread, good for picking up when you are a little hungry.
A 60g loaf is just under 15cm in diameter. It is about the same size as the souzai pan sold in Japanese bakeries. *3 I like bread with a lot of ingredients, so I use a little extra topping for the dough. Adjust the amount according to the amount of dough, the amount of canned food you have, and your own preference. *4 If you don’t drain the water well, the bread will become soggy. Make sure to drain the water thoroughly. *5 Keep the edges and press the center firmly. It will puff up to some extent during baking. *6 The toppings should be spread out as thinly as possible, so that the moisture is released properly during baking. For example, if you put a lot of toppings in the middle, the moisture in that area will not be blown away, and the moisture will seep out after a while of baking.
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