2. The method of rice cooker version bread is as follows: prepare a large glass bowl, add 250g ordinary flour to the bowl, then add 2g salt, 3g yeast, 40g sugar, and then add a mother egg, 20g corn oil and 100g pure milk. (Formula proportion)

3. Stir evenly with chopsticks into a flocculent surface, and then directly start making smooth dough. Cover it with plastic wrap and wake up twice as big as before. Take out the proofed dough, put it on the chopping block, knead it evenly and exhaust it, and then divide it into even small portions with a knife for later use.

4. Roll the dough into a cow tongue with a rolling pin, and then roll it up from one end. Brush cooking oil on the bottom of the rice cooker, then put a small dose evenly, and cover the rice cooker to make the dough twice as big.

5. Wake the dough until it is covered with the bottom of the pot, then brush a thin layer of egg liquid on it and sprinkle a layer of black sesame seeds. Cover and steam. (If the rice cooker doesn't have a steamed cake button, pressing the cooking button will have the same effect. )

6, such a delicious breakfast steamed stuffed bun is out of the pot, very soft and sweet.