Rice Cooker Version of Soft Bread

Name: Rice Cooker Version of Soft Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g High-gluten flour; 60g egg; 250g milk; 4g High sugar tolerant dry yeast; 2g salt; 40g Caster sugar; 12g milk powder; 35g butter; a little Sprinkle white sesame seeds on the surface

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

All the time, friends have asked me, can I use a rice cooker to make bread? Because I have an oven, making bread is really easy, so I haven't been too relieved. But when there were more people asking, it also aroused my desire to make bread with a rice cooker. Today I will share the bread I made with the rice cooker. All the steps except for the final "baking" are different from the oven version, and the other recipes and production processes are the same. Therefore, it is possible to use this method to change to an oven or an air fryer.
When making bread with a rice cooker, the problem is that the color of the finished bread is not as beautiful as that of the oven. Because it can only be heated from the bottom of the pot, the surface can only be the natural color of the dough, and because the heat emission is limited, the humidity is higher than that of the oven version. But following me, these problems can be easily solved. Although it is not 100% comparable to the oven version, it can also achieve a relatively satisfactory effect.
Not much to say, just start making it, the rice cooker version loaf as soft as a cloud, learn it, save money, no need to buy an oven, and have a good taste! "

Ingredients

400g High-gluten Flour
60g Egg
250g Milk
4g High Sugar Tolerant Dry Yeast
2g Salt
40g Caster Sugar
12g Milk Powder
35g Butter
a little Sprinkle White Sesame Seeds On The Surface

Rice Cooker Version of Soft Bread

1. All ingredients are ready: 400 grams of high-gluten flour, 4 grams of high-sugar-resistant dry yeast, 2 grams of salt, 12 grams of milk powder, 40 grams of caster sugar, 60 grams of eggs, 250 grams of milk, 35 grams of butter; kneading dough can be used with a chef's machine, You can also use the bread machine according to your own situation, or you can knead it by hand;

Rice Cooker Version of Soft Bread recipe

2. All materials except salt and butter are put into the kneading bucket; in order to delay the rapid growth of yeast due to the heating of the materials during the friction process, these materials can be stored in the refrigerator for several hours in advance;

3. When the dough is smooth and the thick film can be pulled out, pour salt and butter into the dough;

4. First use the chef's machine to fully eat the salt and butter into the dough at low speed, and then turn to high-speed whipping the dough. The brand of the machine is different, and the speed is also different. Adjust the speed according to the actual situation of the machine used; the dough is soft and smooth and does not stick to the basin wall. Pull a piece of dough, gently pull out the glove film on your hand, poke a hole, there are small jagged edges, making small bread is completely no problem;

5. Put the dough into a ball by hand, put it in a deep basin, cover it with plastic wrap, and perform basic fermentation in a warm and humid place; the fermentation box I use has a temperature of 28 degrees, a humidity of 65, and a time of 2-3 hours, depending on the state of the dough;

6. The dough is twice as large as the original. Dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking. Fermentation is successful;

7. Pour the dough on the kneading mat, tap a few times to exhaust, weigh it and divide it into 8 equal parts;

8. Knead the dough into an oval shape separately, and let the cling film relax for about 20 minutes. If the dough does not rebound when pressed by your fingers, it will relax;

9. Roll the dough into a beef tongue shape, about 30 cm in length;

10. Roll it from one end to the other, and divide it into two with a scraper in the middle;

11. Brush a layer of vegetable oil in the non-stick inner pot of the rice cooker, and the non-stick layer can be easily demoulded. The purpose of brushing is to make the dough contacting the pot not sticky, and after a long time of heating, it will have a brown and crisp bottom;

12. Every time a roll is made, it is divided into two and placed directly in the inner pot of the rice cooker until all 8 doughs and 16 rolls are made;

13. Put the inner pot of the rice cooker into the rice cooker, close the lid, and when the fermentation reaches twice the size, sprinkle some raw white sesame seeds on the surface; close the lid, use the "cake" program, the default is 50 minutes, and I will add it when the time is up For 10 minutes;

14. The bread comes out of the pan immediately after it's baked, and buckles it upside down on the drying rack. It is super soft and eaten after cooling.

15. The bread made by the rice cooker is soft and springy!

Tips:
1. The bread made with the rice cooker is very soft and has a slightly moist taste. Because the heating is from the bottom of the pot, the surface is not colored, and the bottom is brown; the capacity of each pot is different, my pot is 4 liters Yes, so the amount of various dough materials is adjusted according to the capacity of the pot;
2. The shape of the pan of each type of rice cooker is different. Some have a round bottom and some have a flat bottom, so I can't give the final height of the finished product; depending on the state of the raw bread, the rice cooker can be started when it is 1.5-2 times the original size. It is much easier to operate the rice cooker with the cake program. If there is only an ordinary braised rice stall, you still need to explore it once or twice to find the best cooking time;
3. The rice cooker makes bread, because the heating method is different from that of the oven, there is a difference in the taste, except that the appearance of the color is not as dark as the oven version, and the taste is moist and softer than the oven version, but it is also stuffy in the pot. Yes, so there will be a kind of "pot gas" that has not erupted, but in the case of wanting to eat bread without an oven, this product should be said to be quite good.