Ingredients: 2 eggs, 300 grams of flour, 25 grams of butter, 30 grams of salt 1 g, sugar, 3 grams of yeast, coconut 10 g, white sesame seeds, honey and water 105 ml.

Exercise:

1. Pour 300g flour into a container, add 1g salt, 30g sugar, 3g yeast and 10g coconut, beat in two eggs, leaving the yolk of one egg, and brush it on the bread surface.

2. Stir the flour evenly with chopsticks, pour 105ml of water into the basin several times, stir it into flour floc with chopsticks, and then knead it into dough by hand until the dough can be pulled out with a slightly thicker film. You can also change the water into milk, so that bread and milk will smell better. ) Add 25g butter and continue kneading the dough until it can be pulled out of the glove film. The thinner the film-the better the drawing effect of the final bread.

3. Fold the dough, put it in the pot, cover it with a layer of plastic wrap, and put it aside for proofing. When the dough is twice as big, take out the dough and knead it by hand until there are bubbles in it. Divide the dough into smaller dough, make balls, cover with plastic wrap, and let the dough relax 10 minutes. Then flatten the loose dough, roll it into a tongue shape with a rolling pin, roll up the skin from one end and cut it in half from the middle.

4. Brush a teaspoon of honey and a teaspoon of oil at the bottom of the rice cooker, and sprinkle a little white sesame seeds after brushing evenly. Put the cut bread rolls face down, neatly at the bottom of the pot, cover the surface with a layer of plastic wrap, and keep them in a warm place to sober up.

5. When the bread embryo wakes up to twice the size, brush a layer of egg yolk liquid, cover it, and press the cooking button to bake bread. When the cooking button jumps to the heat preservation state and stews for 10 minutes, the rice cooker bread is ready.