Tangzhong:
High-gluten flour: 210g; Salt: 3g; Water: 120g; Yeast: 3g.
Main dough:
High-gluten flour: 90-100g (depending on the water absorption of the flour); Water: 25g; Yeast: 1.5g; Butter: 25g; Raisins: as desired; Sugar: 50g.
Flavor: Sweet; Technique: Baking; Time: 10 minutes; Difficulty: Normal.
Detailed Steps for Baking Bread in Rice Cooker
Leave at room temperature for 1.5 hours (just out of the fridge).
After 1.5 hours
Add the main dough ingredients to the Tangzhong dough, knead into a ball, and put it in the rice cooker to ferment without heating the rice cooker.
Let it ferment for 1 hour until it is 1-2 times larger, then punch out the air with your hands, add raisins, wait for 30 minutes to turn on the rice cooker, and officially enter the baking process.
After about 1 hour, flip it over and bake for another 30 minutes.
Done, the bread is fragrant. You can try adding different ingredients to make it more diverse. Although it takes longer, it is also a way to bake without an oven.
