Materials: 250 grams of high-gluten flour (gluten flour); 3 grams of yeast; 1 gram of salt; 30 grams of sugar; 1 egg; about 100 grams of milk; about 15 grams of corn oil

Rice cooker bread practice ?

1, sugar, yeast, salt weighed spare

2, an egg, set aside a little yolk aside

3, weighed all the things poured into the flour, the milk depends on the degree of absorption of your flour to add, stirred into flocculent, kneaded into a ball of dough, the flour into a ball of corn oil

4, has been rolled to knead the dough, push the surface, kneaded and repeated rolled and pushed, pushed into a long, long, long line after the kneaded, and then pushed into a long, long line. After the push into a long line of dough, and then continue to roll in a different direction to push, kneading time of at least 15 minutes, the dough smooth until the cover plastic wrap to rise

5, fermentation to double the size of a finger to poke a hole not to retract is well developed

6, cut into five or six equal parts

7, with a rolling pin to roll out the flat, like an omelette rolled

8, rolled up, long sides folded a little into a round shape, you can also put directly into the rice cooker

9, rice cooker brush oil, into the rice cooker second wake up

10, wake up the dough

11, brush the yolk liquid, no brush can be used with a spoon to slowly painted up, press the cook button on the rice began to cook, cook for half an hour and then adjusted to keep warm, keep warm for about twenty minutes, then press the cook button to cook for ten minutes and then press the cook button to cook for ten minutes. Press the cook button to cook for ten minutes and then keep warm, this process is about more than an hour

12, out of the pot