How to Make It 1. Mix the flour with the sugar and salt and place it on a panel in a small mountainous mound, with a hole dug in the center
2. Mix the yeast with a small amount of water. Pour the yeast and a small amount of water into the flour hole and let it rest for 5 minutes
3. Add a small amount of water and continue to knead the water into the flour
4. When the flour starts to form a ball, continue to add water a little at a time
5. Each time you add water, add it to the ball and knead for 20 seconds until it's completely absorbed
6. Knead the dough until it's smooth and as soft as an earlobe
7. Add oil to the dough a little at a time, as you would water, and knead until it is completely absorbed
8. Knead the dough until it is tough enough to be stretched out as shown in the picture below
9. Put the kneaded dough into a container and let it ferment in a warm place
10. rice cooker liner
12. Second fermentation until double in size
13. Place the rice cooker liner in the rice cooker and start heating until the edges turn brown, about 20 minutes (the rice cooker is small, and as a result, the dough rises to the point of sticking to the lid during the heating process ......)
14. Turn the dough over and continue Heat for 20 minutes and then turn off the power, simmer for 10 minutes and then out of the pot
Ingredients Plain flour, yeast, olive oil, salt, sugar, powdered milk, sesame powder, water
Practice 1. Powdered milk is slightly warmed and added to the yeast powder and stirred well, let it stand for 5 minutes.
2. Stir in flour, salt, sugar and oil.
3. Pour 1 into 2 and knead into a smooth dough. Cover with plastic wrap and let the dough rise until it doubles in size. Remove from the pan and pack into the sesame filling.
4. Brush rice cooker with oil and let dough rise until doubled in size.
5. Heat the rice cooker for about 5 minutes, then jump start and keep warm for 15 minutes. Remove and replace with another side, continue to heat, and keep warm for another 15 minutes. This fragrant bread is out of the oven.
Ingredients Flour measure rice cup 1 cup, 100 grams of brown sugar, a little sugar, dates, four eggs
Practice 1. Flour sifted can be more fine, not sifted can also be
2. egg yolks, egg whites separated into two bowls. The bowls should be dry and free of water.
3. Whip the egg whites with a little sugar. Beat until the egg whites are firm enough to hold a chopstick, or inverted and not downstream appropriate, the better the egg whites, the fluffier the cake. Don't be lazy, this is a physical labor, who let no professional machine it. Manual it. I can't help but let my husband help me, but he's too stupid to do it, so I'll have to do it myself.
4. Take two-thirds of the sugar, in the process of beating the egg whites into the three brown sugar into the egg yolks, as well as date milk and then add a little bit of crushed fruit with the yolks and stir thoroughly sifted flour slowly into the above custard (can be divided into a few times to put), or fully stirred. Don't stir in one direction to avoid gluten. Slowly stir up and down, as if fishing like the beaten egg whites into the batter, be sure to mix well,
5. Cover the lid, press the fast cook. I'm using a smart rice cooker that doesn't jump up in the middle of the cooking process. If it is a general pot may have to jump up a few times, after twenty minutes and then press once more to heat, and then use a toothpick or a quick stick down the cake, if you take it out is dry, it means it's good. You can eat it, it tastes very good and fluffy.