Ingredients: medium gluten flour 250g, corn flour 50g, egg 1 piece, sugar 8g, whole milk powder 5g, yeast milk 170g, and a little olive oil.
1. Put corn flour, medium gluten flour, sugar, whole milk powder and eggs into the inner container of the rice cooker, and then add yeast milk to form smooth dough.
2. After adding a little olive oil, knead the dough into a smooth shape.
3. Then put it in a warm space and ferment it to twice its size.
4. Put the fermented dough on the chopping board, re-exhaust and knead the dough.
5. At this time, divide the dough into six equal parts, and then round it.
6. Apply a little cooking oil to the inner liner of the rice cooker. Put the kneaded dough into a pot and put it in a warm and closed space for secondary fermentation. It is best to put a cup of hot water in the fermentation space to increase the humidity. The second fermentation time should not be too long to prevent the dough from turning sour. Now the room temperature is 18 degrees, and the second fermentation only takes 20 minutes.
7. After the second fermentation, put it into the rice cooker, and choose steamed cake or cooking program.
8. After the rice cooker program is finished, take it out and put it aside for cooling.
9. If you like to eat sweet steamed bread, you can add some sugar appropriately and replace low-sugar yeast with high-sugar yeast.