Prepare ingredients: 300 grams of ordinary flour, 6 eggs, 80 ml of milk, 3 grams of yeast, 30 grams of white sugar, appropriate amount of black sesame seeds, and appropriate amount of raisins.

Method:

Step one: Heat the milk, just a little, because too high a temperature will affect the activity of the yeast. Add yeast and sugar to milk and mix well.

Step 2: Kneading the dough: First, pour 350 grams of flour into a basin. (Don’t be greedy for too much flour here, unless your rice cooker is big enough.) Add five eggs, and add the flour from the first step. Pour the milk into a basin and stir evenly with chopsticks until it becomes flocculent, then slowly knead the flocculent flour into a ball. Then take the dough to the chopping board and knead it with your hands. At this time, knead the dough like rubbing clothes on a washboard.

This process is relatively long, taking about ten minutes, and this step is also critical. This is how the layers of bread come out after they are steamed. After more than ten minutes, you will gradually find that when the edge of the dough sheet is stretched thin, it will become translucent like a film. At this time, the dough is basically ready.

Step 3: Knead the above dough into a ball again, cover with plastic wrap or lid and let it rise for an hour. After an hour of proofing, the dough will probably have doubled in size. Just wake up.

Step 4: Knead the proofed honeycomb dough for a while, then cut it into 8 equal-sized pieces. First, press the dough into a round shape, and then roll it into a shape of beef tongue. The length is about 20 cm, sprinkle with washed raisins and evenly sprinkle it on the dough sheet. Then roll up the dough. Roll it up and press it again, use a rolling pin to roll it into a ox tongue shape again, roll it up and set aside, and do everything else one by one.

Step 5: Brush the inside of the rice cooker with a layer of cooking oil, including the bottom and sides. Then sprinkle a layer of white sugar and place the prepared ingredients neatly and evenly inside. Cover and let rise again.

Step 6: After about an hour of proofing, the prepared dough will rise again to 1.5 times its original size. Then brush a layer of egg yolk on the surface, sprinkle with black sesame seeds, and change the rice cooker mode. for cake mode.

Step 7: Steam cake mode for about forty minutes. When the time is up, don't rush to open the pot. Do not open the lid and simmer for about 20 minutes before opening the lid. This is done to prevent the bread from shrinking due to rapid thermal expansion and cold contraction. At this time the bread is ready.