Rice cooker bread ingredients: 2 cups of high-gluten flour, 1 cup of water (actual consumption is about 150ml), 20ML of corn oil (or other flavorless salad oil), 1/8 cup of white sugar, a pinch of salt, 1 teaspoon of yeast Method 1. Mix the flour

Mix the sugar and salt evenly, place it on the board, pile it up into a hill shape, and dig a hole in the middle. 2. Mix the yeast and a small amount of water, pour it into the flour hole, and let it sit for 5 minutes. 3. Add a little more

water, continue to knead the water into the flour. 4. The flour has initially formed into a ball, and continue to add water little by little. 5. The amount of water added each time should be completely absorbed within 20 seconds of kneading. 6. Knead the dough until it is smooth and as soft as an earlobe.

That's it. 7. Add oil little by little to the dough, just like adding water. Knead until it is completely absorbed after each addition. 8. Knead until the dough is tough and can be stretched as shown below. 9. Put the kneaded dough in

Put it in a container and place it in a warm place to ferment. 10. Ferment until it doubles in size. 11. Take out the fermented dough, gently knead the air out of it, and put it into the rice cooker. 12. Ferment for a second time until it doubles in size. 13.

Put the rice cooker inner pot into the rice cooker and start heating until the edges turn yellow, about 20 minutes (the rice cooker is small, so during the heating process, the dough rises until it sticks to the lid...) 14. Turn the dough over and continue heating for 20 minutes.

Turn off the power and simmer for 10 minutes. Ingredients: plain flour, yeast powder, olive oil, salt, sugar, milk powder, sesame powder, water. Method 1. Add the milk powder to the lukewarm yeast powder, stir evenly, and let it sit for 5 minutes.

2. Mix flour, salt, sugar and oil.

3. Pour 1 into 2 and knead into a smooth dough.

Cover with plastic wrap and when the dough has doubled in size, take it out, wrap it with sesame filling, and roll it into a round ball.

4. Brush the rice cooker with a layer of oil and continue to ferment the stuffed dough until it doubles in size.

5. The rice cooker starts to heat, and will jump up in about 5 minutes, and keep warm for 15 minutes.

Take it out and switch sides, continue heating, and keep warm for 15 minutes.

Now the fragrant bread comes out of the oven.