Dairy-free Petit Corn Pan

Due to A’s allergy, we can’t really buy bread off the shelves. But after checking with Johan Paris bakery, the only bread that has no dairy is their Corn Pan. So ever since she’s 2, we have been getting this corn bread for her whenever we walked pass this bakery.

Few days ago, I found @makopantail ‘s blog which she shared this recipe and decided to give it a try. Thank you Makoto.

It’s my first time using a poolish and I find the dough very sticky 😅

Luckily the bread turns out fine! Chewy and sweet 😋 hubby and kids give me thumbs up!

I’ve made some adjustment to the recipe for hot and humid Singapore.

Recipe to make 8 buns.

Ingredients:

Poolish

• • 50g bread flour
  • 50g water
  • Pinch of instant yeast

  Mix the above one night before. This require 10-12 hours of fermentation in room temperature.

  Main dough

   

  • 300g bread flour
  • 1 tsp honey
  • 1 tsp salt
  • Poolish
  • 1 tsp instant yeast
  • 100g canned corn kernel
  • 185ml corn juice from canned corn (top up with water if required)
  • 1 tbsp canola oil

  Steps:

  1. Pat dry the corn with paper towel
  2. Mix bread flour, honey, yeast, salt , all the poolish, corn juice and water in a mixing bowl. With hook attachment, low speed knead for 5 minutes.
  3. Add in canola oil and continue kneading till smooth and elastic. (Took me about 30 minutes on low-medium speed)
  4. Add in corn kernel and low speed knead for less than a minute to avoid smashing the corn. Roughly knead with hand if the corn is still not evenly distribute.
  5. Shape into a big ball and let rise for 45mins- 1h (till doubled)
  6.  Degas and turn it out on a floured pastry mat. Divide into 8 parts (total dough around 760g , so each bun about 95g)
  7. Roughly shape the dough, cover and let rest for 10 minutes
  8. Shape dough into tight balls, spray some water on the surface of buns and let rest on lined baking pan for 20-30 minutes.
  9. Preheat oven to 200deg. Prepare a tray on the lower rack of oven for pouring some hot water when baking.
  10. After final proofing, score the buns with a sharp knife. Spray some water on the buns.
  11. Put the baking pan into the oven, pour hot water in the tray which we have prepared on the lowest rack. Lower the oven temperature to 190deg, bake for 15 minutes. Then lower the temperature to 180deg and bake for another 10 minutes.
  12. Let bread cool on cooling rack.

   

  Love,

  N