1. Put yeast in a bowl and pour warm milk to melt the yeast.
2. Knock two eggs into the flour and add sugar. The sweetness can be added or subtracted according to your taste.
3. Pour the prepared yeast milk into the flour, stir it into a flocculent shape and knead it into a dough.
4. After kneading the dough until it is smooth, put the lid on and leave to rise for 40 minutes.
5. Pour out the dough after fermentation, then add 15g of cooking oil in portions, knead the dough repeatedly for 4 to 5 minutes, knead and exhaust.
6. After kneading the dough, knead it into strips and divide it into small doses of equal size.
7. Press the small agent flat and roll it long, roll up the dough from one end, and then fold it up.
8. Flatten and roll the dough again and repeat the same action three times.
9. After three times, squeeze the dough with both hands to round.
10. Put a little oil on the bottom of the inner pot of the rice cooker, put the dough into it, and let it rise for a second time for 15 minutes.
11. After proofing, apply a layer of egg yolk liquid on the surface of the dough, and sprinkle a little white sesame on the surface after it is evenly spread.
12. The rice cooker is equipped with a cooking button, and the vent is covered with a wet towel. After cooking, the bread is ready.
