The best recipe. Corn wine bread
Hello? Rice is national power. It's corn liquor bread that my mother made at home when I was young, and corn liquor bread that smells like makgeolli. I'm more familiar with makgeolli liquor bread than corn liquor bread. Today, I'm going to make corn bread, the best recipe. This is Chef Han Myeongsook's recipe.
2 serving
Within 999 minutes
밥심은국력
Ingredients
  • Milk
    1/2cup
  • Makgeolli
    1.5cup
  • Sugar
    1/2cup
  • Salt
    little
  • Flour
    3cup
  • Corn
    1cup
  • Corn
    little
  • raisin
    2TS
Cooking Steps
STEP 1/9
Add one and a half cups of raw makgeolli, half a cup of milk, half a cup of sugar, and a little salt. It's important to use raw makgeolli. It's good to shake it and put it's good to put it in. Also, raw makgeolli and milk should be served at room temperature so that the dough swells well. When using sugar, adding a little salt makes it sweeter
STEP 2/9
Stir well with a whisk to melt sugar well.
STEP 3/9
I used gravity flour for the flour. If you sift it once and put in the air layer, the dough swells better.
STEP 4/9
Cover it with plastic wrap and let it ripen for 2-3 hours.
STEP 5/9
If you add warm water and ripen it, it swells better. It's cool, so it's good to change it every hour.
STEP 6/9
I let it ripen for 3 hours. You can feel it's swollen, right?
STEP 7/9
Add corn grains and raisins per second to the dough, leaving some garnish on top. Mix it well. Chodang corn is prettier because it is low in calories and has a strong color. You can add nuts or beans.
STEP 8/9
Wet the cotton cloth and put it in a bamboo steamer and put the dough in it. You have to wet the cotton cloth so that the bread falls off easily. Place remaining corn grains and raisins per second. Cover the bamboo steamer and place the cloth on top so that it doesn't burn
STEP 9/9
Steam on high heat for 30 minutes in a steaming steamer. Remove from heat and let stand for 5 minutes
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