Cooking crispy-bottomed buns with electric cookers
Ingredients:
3g of high-gluten flour, 2 eggs, 3g of yeast, 3g of sugar, 1-2g of salt
2g of corn oil, 11g of clear water, and a proper amount of black sesame seeds
Specific methods:
1.
separate one egg yolk and save it for brushing the bread surface at last.
2. Stir all the ingredients in the basin evenly, then add water and continue to stir into a flocculent shape.
knead into dough.
3. Take the dough to the chopping block, and start kneading it by rubbing it (like rubbing clothes) without any force. This noodle is soft, so it is normal to stick your hands a little. The noodle sticks to the chopping block, shovel it up with a spatula and continue rubbing.
the thick film can be pulled out when it is kneaded to the surface, and it will be kneaded for about 5 minutes.
4. Dig a nest in the middle of the flour, pour in corn oil and continue kneading the flour.
After corn oil is added, the dough is kneaded at first. Although it doesn't stick to your hands, it will become pieces. It doesn't matter. Keep kneading until the dough is smooth, and then it will stick to your hands again.
if you are not afraid of sticking, you can continue to rub it until you don't want to rub it. The whole process takes about 3-5 minutes.
it is enough that the kneaded surface can have the following thick film state.
The kneaded film is in a better state, and the thinner the kneaded film is, the better the drawing state of the bun is.
5. At this time, put the dough into a pot, put it in a warm place and let it stand and ferment until it is twice as big.
(You can boil warm water in the steamer, then turn off the fire, put the basin in the steamer, cover it, and it will be very good in less than an hour)
6. Take out the fermented dough, brush a little oil on the chopping block to prevent it from sticking, knead it, and vent.
Divide it into 8-1 portions, cover it with plastic wrap, and wake up for 1-15 minutes again, and the waking face is light.
7. Take a piece of waking noodles, roll it into a duck tongue, put some raisins on it (if you like something sweet, sprinkle a little sugar on it), roll it up, and split it in the middle, which is two small bread flowers.
at the same time, brush more oil in the rice cooker and put the cut bread flowers in turn.
8. Put the set bread roll in a warm place again and let it stand and ferment until it is twice as big.
9, after hair, take it out, brush with egg yolk liquid and sprinkle with a layer of black sesame seeds for decoration.
1. put it in a rice cooker and select the "cake" function (if not, select the "cooking" function, which takes about 4 minutes).
take out the inner container of the rice cooker and pour out the bread.
when eaten hot, the bottom shell is fragrant and crisp, the internal tissue is delicate and soft, and it is light and sweet. Occasionally, you can eat a raisin, which is no worse than what you bought.
Tidying up ideas:
This rice cooker bread is generally divided into the following steps.
Knead the dough to form a thick film (about 5 minutes)-add corn oil to knead the dough (about 3-5 minutes)-ferment the dough to twice its size-divide it into small doses to wake up the dough-make a bread roll and put it in the rice cooker-brush the egg yolk and sprinkle sesame seeds-ferment the bread roll in the rice cooker with one button-start making bread-finish
Don't look at the trouble.
Making tips:
1. Important: You don't need to rub the dough with force, just rub it evenly like rubbing clothes. This step is actually simpler than you think.
2. The better the kneading degree, the better the drawing effect of bread. According to the bean mother's method, although the drawing is not very long, the bread is absolutely as soft as what you bought.
3. Friends who like bees can brush a layer of honey water on the surface of the bread after it is made, and cover it for 1 minute before taking it out.
4. Brush more oil in the inner container of the rice cooker and around it, which is the key to ensure that the bottom of the shell is crisp and not sticky ~