Question 1: Can I make bread in a rice cooker? Yes, I made it yesterday. It rises very well and tastes very good (to make bread, egg whites do not need to be beaten, but to make cakes, haha,,, so no need
Worry) 1. Put all the ingredients into the mixing bowl of a chef's machine. Use the chef's mixer to knead slowly and then quickly (about 15 minutes) until the dough comes out. Put the dough into a container, cover it, and ferment for 60 minutes for the first time at 28°C.
2. After the first fermentation, divide into doses (6 pieces, each weighing about 150 grams), roll into balls and let rest for 15 minutes.
3. Apply a thin layer of butter to the inner pot of the rice cooker.
4. After the dough is relaxed, roll it into an oval shape, wrap it in meat floss, and pinch it tightly.
5. Roll up the dough from top to bottom and put it into the rice cooker.
6. Final fermentation for 50-60 minutes at 35°C and 85% humidity.
. After the fermentation is completed, brush the surface of the dough with a layer of whole egg liquid (it turns out later that you can not brush it).
8. Close the lid of the rice cooker, select "cake" mode, take out the bread immediately after the whole process is completed, let it cool and then eat (the rice cooker does not have a "cake function", you can also use the ordinary "cooking setting", the whole process takes about 40 minutes).
(You can also skip the floss) Question 2: Can a rice cooker make bread? 1. Tools: 1. One rice cooker 2. One hand mixer (electric is better) 3. Two large bowls 2. Ingredients:
1. 4 eggs 2. 100 grams of flour (add 10 grams of starch to it, which can reduce the gluten of the dough. It is better to use cake flour); 3. 100 grams of sugar; 4. Raisins and other flavors can be added
It’s okay not to add it if it’s small.
3. Production: 1. Separate the egg yolks and whites into two large bowls (this method can shorten the beating time and is suitable for hand mixers); 2. Put 1/3 of the sugar into the egg yolks, 2/
3. Add the egg whites; 3. Beat the egg yolks until they become light yellow (usually 1 minute is enough); 4. Beat the egg whites until they become creamy (beat until the egg whites become soft in the hand, this time can be
It takes a long time to beat until there is no egg liquid in the bowl. This step directly depends on the quality of the cake. If there is still egg liquid in the bowl, the cake will not rise and become an egg cake); 5. Sift the flour.
Put it into the egg yolks and stir gently (stirring too hard will cause gluten in the dough and affect the quality of the cake). After stirring, you will find that the dough is all lumped together (no need to add water); 6. Add the egg whites to 5
Mix well (do not use a mixer, the method is to lift up from the bottom of the bowl with your hands, repeat it a few times and then turn the direction. After about 2 minutes, you will find that the dough in step 5 and the egg whites have turned into a paste. This
It's almost done); 7. After the egg mash is ready, you can apply a layer of oil inside the rice cooker and pour the egg mash into it.
Cover the lid and press the "cook" button of the rice cooker. I don't know why it jumped to keep warm after about 5 minutes. After waiting for 2-3 minutes, I pressed the cook button again. After a few minutes, it jumped again. At this time
You can smell the aroma of cake. Open the lid. The surface is light yellow and a little taller than before. Poke it with chopsticks. If it can be poked in and there is no egg paste stuck to the chopsticks, it means it is ready.
Take out the pan, flip it over, and the cake can be removed. The bottom should be a little dark; 8. After cooling, you can decorate with fresh cream, etc.
It’s also OK if you eat it directly!
4. Instructions: The ratio of eggs, sugar, and noodles is 2:1:1. Be sure to beat the egg whites thoroughly.
Method 2 of making cakes using a rice cooker: Three eggs, separate the egg whites and egg yolks.
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Be sure to wipe the water out of the bowl with paper towels.
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How to make cakes with a rice cooker: Add three spoons of low-gluten (or medium-gluten) flour, six spoons of milk, and two spoons of sugar to the egg yolks.
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Mix well.
This is it after mixing. You can also add some baking soda to make it softer.
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(Tests have shown that it is better to add some blended oil in it...) Step 3: Add a little salt and a spoonful of sugar to the egg whites.
Use three chopsticks to beat in one direction and beat hard until it forms a white foam (just put one chopstick in and it will stop falling).
Step 4: Add the beaten egg whites to the egg yolks in two batches, stir evenly up and down, do not stir in circles as it will destroy the gluten.
How to use a rice cooker to make cakes Step 5: Pour some oil into the rice cooker to prevent it from sticking to the pan.
Preheat the rice cooker for a while and pour in the batter.
It will automatically jump to the keep warm state after two minutes. Seal the exhaust hole with a towel and let it sit for 20 minutes. Step 5: Press the cooking button again and let it sit for 20 minutes.
Not bad right.
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The taste is very mellow, and I personally think it tastes better than the ones in cake shops.
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