Use a rice cooker to make bread?

Ingredients required for making bread in a rice cooker: 300g flour, 150g milk, 1 egg, 40g sugar, 20g corn oil, 3g yeast, 2g salt.

Detailed steps for making bread in a rice cooker: 1. First put the milk, eggs, sugar, salt, and corn oil into the bread machine in the order of liquid first, then powder, then add flour and yeast, start the kneading button, and

10 minutes.

If you don’t have a bread machine, please start kneading the dough by hand: Stir the flour into a dough, then pour 10 ml of cooking oil into the basin. Adding oil can make the bread softer; then knead it with your hands into a smooth dough.

You can also add butter (butter can be purchased in supermarkets or cake shops).

Knead evenly.

After kneading, beat it on the chopping board.

This will allow the dough to knead out the film faster.

Knead and beat for half an hour.

2. Brush the inner pot of the rice cooker with a layer of oil, then take out the dough and divide it into small dough balls of equal size. After rounding, put them into the rice cooker and place them in order. Cover the lid.

Ferment to double the size; 3. When the dough is fermented, click the cooking button, cook for 20 minutes, and then remove from the pan.

After the rice cooker automatically cuts off the power when the time is up, do not open the lid and simmer for 5 minutes.

Isn’t it quite simple? Of course, there are still some precautions that I would like to remind everyone: 1. If you don’t have a bread machine at home, you can knead the dough directly with your hands. It will be very sticky at first. Continue kneading patiently until the liquid and flour are mixed.

In the expansion stage, although it will be more troublesome, the effect is the same.

If you have butter, add some butter and it will taste even better.

In addition, different flours have different hydrophilicity, and the amount of milk must be adjusted appropriately; 2. This method does not require secondary fermentation. The mixed dough is directly divided into rounds and placed in a rice cooker to ferment until it doubles in size.

, no heating is required during fermentation, just fermentation at room temperature.

The fermentation time should be adjusted according to the temperature. Just open the lid from time to time and take a look.

In addition, although the inner pot of the rice cooker is non-stick, it is best to brush it with oil so that it can be easily demolded when taking it out of the pot; 3. Different rice cookers have different functions, but they generally have cooking buttons, so you can

You can give it a try. Some rice cookers also have a cake function. You can also use this. The result should be better.

4. However, it is recommended to proof it twice. The key to success in making yeast food lies in the proofing state of the dough, especially the second proofing. If the dough is not proofed properly, the food will not be fluffy enough.

If it is over-proofed, the food will taste sour, have uneven internal pores, and have a rough texture.

To check the proofing state, dip your fingers in flour and gently press the top of the bean paste bun. If it sinks slightly and does not return to its original shape quickly, it means the dough is ready.