Baking Journey During the Epidemic (Part 2)

After making cakes with a rice cooker, he had an idea to make bread using the rice cooker, and embarked on a rice cooker baking bread journey. Details are as follows:

Ingredients:

200g low-gluten flour, 4 eggs, 5g black sesame, 10g vegetable oil, 15g fine white sugar, 5g yeast powder, 100g pure milk, 10g raisins

Steps:

1Soak 10g of raisins in warm water;

2Mix rice, eggs, vegetable oil, yeast powder, pure milk, and white sugar together;

3Knead the dough until it can be well kneaded together and has no creases, and place it in a bowl, letting it rise for 15 minutes;

4Cover the dough with plastic wrap and let it ferment in the refrigerator for 12 hours;

5After 12 hours, take out the dough, and you can see that the plastic film can be peeled off with your hand;

6Knead the whole dough to remove bubbles;

7Divide the whole dough into 8 pieces, and roll each piece into a tongue-shaped dough. You can lay a layer of raisins on top, and then roll it up from both sides and put it into the rice cooker;

8Cover with plastic wrap and let it ferment for 45 minutes;

9Then press the rice cooker's cooking button, and after it's finished, open the lid with a brush to brush a little vegetable oil and then sprinkle a layer of sesame;

10Press the rice cooker's cooking button again, and after it's finished, you can enjoy fragrant bread.

Because there are no photos of the intermediate process, here's the final effect picture.