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Corn Rustique | コーンリスティック

Corn breads are one of the simple breads to make with few mistakes and great results. Using fresh corn during the summer season makes it ‘summer season’ special item to make.

Steaming the corn on the cob with it’s thin skin covered for about 5 minutes, to catch the sweet corn aroma to integrated it into the white bread dough, shaping it into a ‘RUSTIQUE’ (pain rustique) , a dough cut with a sharp knife.

Summer is a great time to challenge to ‘bread making’, as the room temperatures makes a moderate ideal environment for the dough to easily rise without too much trouble!


Other Rustique Ideas :

Corn on the cob Rustique | コーン リスティック

Course: BreadCuisine: BreadDifficulty: Moderate


Prep time


Cooking time




  • For the dough |生地
  • 350g flour (100%) |強力粉

  • 2.6g yeast (1.5%) |ドライイースト

  • 3 teaspoons of warm water for the dry yeast |ドライイーストの水

  • 5.6g salt (1.6%) |塩

  • 21g sugar (6%) |砂糖

  • 203g warm water (58%) |水

  • 14g butter (4%) |バター

  • For the filling
  • 135g corn kernels (20%) or 2 fresh corn on the cob|コーン缶もしくはフレッシュコーン


  • Measure all the ingredients as seen below. Canned corn kernel or fresh corn can be used during the summer.

  • DOUGH|生地作り
    I personally use a bread kneader called the Ladies Kneader however manpower is an alternative device which comes available worldwide. Soak the dry yeast in warm water before use.
    Mix all the ingredients except for butter and the corn kernel; leaving the moisture to sink in the flour for about 10 minutes.
    Knead the dough for about 5~6 minutes.
    Once the dough starts to feel like your ‘earlobe’, add the butter (room temperature, nice and soft) to the dough. Knead for another 3~4 minutes.

    私はレディーズニーダー というパン捏ね器で全材料を入れてミキシングします。ニーダーの無い方は「人力」で捏ねます。機械がなくても大丈夫です。全材料をまとめて10分ほど給水をさせ生地を落ち着かせます。5分~6分ほど捏ねます。生地が滑らか、『耳たぶ』みたいな表面になってきたら、バターを投入し更に3~4分ばかり捏ねます。
  • |1次発酵  オーバーナイト 冷蔵発酵へOVERNIGHT REFRIGERATED PROOF
    Thinly grease a stainless bowl and leave the dough covered with a shower cap or plastic wrap to avoid the dough from drying. Leave the dough in a warm environment 77~81F/25~27C for approximately 1 hour. Leave the dough in the refrigerator (vegetable storage area) overnight for overnight proof. Remove the dough from the refrigerator and leave it at room temperature for about 1 hour before use.

    ステンレスのボウルに油を薄く塗り、表面が乾燥しないように配慮をします。ボウルにはシャワーキャップ(サランラップ)などを被せ乾燥を防ぎます。こね上げ直後は1時間ばかり室温 (25℃~27℃)で発酵させます。その後は冷蔵庫の野菜室で一晩発酵させます。冷蔵庫から取り出して常温に戻します。
  • THE CORN KERNEL | 生地にコーンを入れ込む
    Dry the corn kernel over a kitchen towel and remove excess moisture from the corn as much as possible; so the dough will not be too watery.

    コーンを用意します。ペーパータオルでしっかりと水分を取ってください。 生地に織り込んだときに水分量がなるべく変わらないようにするためです。

    Stretch the dough to rectangular size, 1 cm in thickness and place the corn over two thirds of the dough, folding the dough inwards. Turn the dough 90 degrees clockwise and repeat the folding process again so the corn will be evenly folded into the dough. Cut the dough into 6 pieces (130g each)

  • |2次発酵
    Secondary Proof 81~82F/27~28C for approximately 45 minutes
    第2次発酵 45〜60分 @ 27℃~28℃

  • Preheat the oven to 180C/350F.
    With a sharp petty knife, cut a coupe over each buns.
    Bake for 20 minutes at 180C or if you prefer a more lighter color bun, sprinkle the bun with flour and bake at a lower temperature 150~160C for approx. 25 minutes.

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