Rice Cooker Bread
1.
First of all, let's prepare the ingredients needed to make this "rice cooker bread": 300g of high-gluten flour. The biggest difference between bread and cake is flour. The bread made from high-gluten flour is soft and gluten after fermentation. The taste of cakes only made with low-gluten flour is more delicate and sweet. Then prepare 3 ordinary eggs, 2 and a half are used for kneading, and 1 egg yolk is left with the bread embryos. After fermentation, the surface is brushed with a layer of egg liquid. White sugar can use soft white sugar or icing sugar, and the effect is similar. The edible oil I choose is corn oil, which is light in color and has no peculiar smell; dried cranberries are used to make the filling of the bread; strawberries are used for garnish when the bread is out of the pan.
2.
Melt the yeast powder with a little warm water and pour it into a clean, oil-free basin, then smash 3 eggs in sequence, put 1 egg yolk separately in a small clean bowl, and pour the remaining 2 and a half eggs into the basin and add sugar and Corn oil, and finally use chopsticks to fully stir the ingredients in the pot into a uniform color paste.
3.
After the egg batter is evenly stirred, start adding the flour. If there is a sieve, do not pour the flour directly into the bowl. I sifted 300 grams of high-gluten flour into a bowl of egg batter using the fine-hole filter sieve that comes with the soymilk maker, and then used chopsticks to fully mix the flour and custard into a uniform dough. The purpose of sieving is not to sift out impurities in the flour, but to make the flour fine and loose without a grainy feel when mixing. Compared to pouring the flour directly, the method of sieving is not easy to make the flour become lumps when wet.
4.
If the egg batter in the basin is not wet enough, add a little pure milk, stir until there is no dry flour in the basin, and knead the dough into a smooth dough with your hands. Take out the clean panel or the special cake mat. The dough does not need to be fermented, and it is directly divided into 7 small noodles of equal amount.
5.
Just like the steps of kneading when steaming steamed buns, knead the 7 small noodles into a smooth round dough. It is more complicated than steamed buns because it needs to knead the dough repeatedly to form a layer of glove film to make the bread soft. ｀ Flatten the dough with your hands, then take a rolling pin and roll it into an oval beef tongue cake, sprinkle a little cranberry particles on the cake, and then sandwich the fruit particles in the cake like a quilt and roll it into a roll. Sprinkle the remaining 5 doughs with dried cranberries and roll them into rolls. Finally, leave one dough to be wrapped in the fruit to make a round bread dough.
6.
After the bread embryos are ready, take out the inner pot of the rice cooker, and use a brush to brush a thin layer of corn oil on the bottom and side walls of the pan to prevent the bread from sticking to the pan. Then put the round bread dough in the middle of the bottom of the pan, and place the remaining 6 bread rolls evenly on the bottom of the pan. Finally, cover the inner pot of the rice cooker with plastic wrap and place it in a warm place to allow the bread dough to ferment.
7.
When the bread dough is fermented to 2 times its previous size, it can be steamed in the pot. Stir the egg yolk that has been left before and then disperse it. Dip a little egg liquid with a brush to coat the bread dough with a thin layer of golden color. Add a layer of black sesame seeds to make the steamed bread more attractive.
8.
After everything is ready, put the inner pot of the rice cooker into the pot horizontally, and select the "cake" button to start after turning on the power. The rice cooker I use has a small capacity. I waited patiently for about 50 minutes, and it was soft. The delicious bread is ready to eat.
9.
After the bread is steamed, the rice cooker will automatically jump. It is really super convenient. It's not like using an oven to worry about the fire to bake the bread. The rich aroma of bread coming out of the lid will make your sense of accomplishment soar. The steamed bread will bulge and ferment perfectly.
10.
Use the anti-scalding bowl clip to take out the inner pot of the rice cooker and place it on the chopping board. Be careful not to burn your hands. Use a paper towel or wet towel to pad the edge of the pan, and buckle the bread upside down on a clean chopping board. The bottom and side walls of the bread are golden and attractive, because they are slightly crispy because of the coating of oil. The fluffy and sweet "rice cooker bread" is ready, break a piece of honeycomb dense, take a bite, the cheeks are soft, and enjoy it with your family! how about it? Does the approach seem super simple? As smart as you, you will see it at first glance. If you have time, take a few minutes to make a love brand "rice cooker bread" for your family! No matter how simple dishes are infused with the taste of love, they will become more delicious!
Tips:
1. The bread can be made with the original flavor, or you can choose the dried fruit or preserved fruit you like to eat and roll it in the bread according to the existing ingredients at home, so that the taste will be richer and more pleasant when you eat it.
2. In addition to dried cranberries, the filling of the bread filling can also be raisins or other ingredients. The category is as you like.
3. If the coating of the rice cooker is complete, it is not necessary to coat the wall of the pot with oil, just coat the bottom of the pot, so that the pan does not slip when the bread rises.
4. Don't open the lid to peek during the bread steaming process, otherwise the dough will easily shrink when exposed to cold air.
Hi, here is a small kitchen with short notes and long meanings. Thank you for reading. Today I am sharing the process of making home-cooked food that I like. If you happen to be able to use it, follow along and do it. By the way, please help me to click "Follow"! At the same time, likes, favorites, comments and forwards are also welcome. If you have different opinions, you can discuss them in the message area below, and you are also welcome to share your specialty or hometown food with me.
