Multi-flavored Rye Bread
1.
Heat the milk in the microwave for 1 minute, pour in 3 grams of yeast and stir well, add a little salt and a little sugar and stir evenly. If you like sweetness, you can add more sugar.
2.
Add white flour and an egg and mix thoroughly with chopsticks.
3.
Slowly add the rye flour and stir until the white flour and rye flour are evenly distributed.
4.
Knead it into a relatively smooth dough, cover it with plastic wrap, and leave it for an hour. (I eat it at noon, so I start to let out the noodles in the morning. If I eat it the next day, I can make the noodles on the first day and just make it the next day.)
5.
Just one hour, it’s already twice as big!
6.
I divided the dough into two parts, one part was rubbed with a little butter, and the other was rubbed with cooked canola oil, whichever was more fragrant. Be sure to knead repeatedly, knead the fat into the dough while venting.
7.
After kneading it, pull it into a few small doses and roll it into a strip with a rolling pin. I put brown sugar and raisins, then roll it into a strip, and tie the ends tightly.
8.
This is floss and cranberry.
9.
This is black sesame stuffing and bacon.
10.
In order to distinguish which flavor, I used the same ingredients as the filling to mark the noodles of each bun. What is not done means that it is white. Put butter in the rice cooker, then use the keep warm button to melt the butter, then put the buns in the rice cooker next to it, and use the remaining temperature to proof the dough. Brush a layer of egg yolk liquid on the surface, sprinkle a little black sesame seeds, and use the cooking button to start steaming after ten minutes.
11.
It's so tempting to be out of the pot!
12.
Tear off a piece, it's particularly fluffy, and it's soft when you eat it in your mouth. This whole can be divided into several small breads with different flavors. Breakfast will also be available tomorrow!
13.
Successfully made it!
