Corn flour dough

Name: Corn flour dough
Total time: 15 min
Yield: 1
Ingredients: 50 g Corn flour; 125 g Wheat flour; 2 tablespoon Vegetable oil; 100 ml Water; 4 g Dry yeast; 1 teaspoon Sugar; 0.5 teaspoon Salt

Fast, soft and healthy, for any baking! You will definitely like the cornmeal dough. But keep in mind that it needs to rest in the refrigerator for a while. Using this dough you can make delicious pizza with any filling, as well as make pies and pies.

35

11498

Samantha Brown

Recipe author

Calories

998kcal

Protein

20g

Fat

39g

Carbs

130g

*Nutrition per serving

Ingredients

Servings: 1

50g

125g

2tablespoon

100ml

4g

1teaspoon

0.5teaspoon

Step-by-step preparation

Cooking time: 15 mins

STEP 1
How to make dough from corn flour? Prepare the necessary ingredients for this. Sift the flour through a sieve in advance to saturate it with oxygen. Read about the properties of wheat flour and the features of adding other types of flour in separate articles at the end of the recipe. Heat the water for the dough until warm, approximately 35-38 degrees. In hot water the yeast will die, but in cold water it will work slowly.
STEP 2
To prepare the dough, take a convenient deep bowl and pour yeast, salt and sugar into it. Fill everything with warm water. Stir. You will learn all the intricacies of working with yeast from the article at the end of the recipe.
STEP 3
Then pour in vegetable oil.
STEP 4
Place cornmeal in a bowl and gradually add wheat flour. Knead the dough.
STEP 5
The dough will become thicker. There is no need to add all the flour at once. You may need a little more or less than what is indicated in the recipe. Focus on the consistency of the dough.
STEP 6
The finished dough is soft and does not stick to your hands.
STEP 7
The dough is ready! Put it in a bag and put it in the refrigerator for 2-3 hours. You can make pies, pies or pizza from this dough. Cook with pleasure!

Comments on the recipe

Moderator Ksenia

01.09.2023

4.7

I was interested in a recipe for cornmeal dough. I took the products for three servings. I used the same amount of flour, both corn and wheat, as indicated in the recipe. The dough turned out tender and soft. It was in the refrigerator for about 2.5 hours. During this time, the dough rose well. I baked buns from the dough similar to Moscow buns with chopped walnuts, cinnamon and sugar. I baked the buns at 180 degrees for 25 minutes: 15 minutes on the middle level of the oven and 10 minutes on the highest. The buns turned out soft, fluffy with a pleasant crunch from the corn flour. Julia, thank you very much for the recipe! I will use it again.