The method of making bread with an electric rice cooker

Electric rice cookers can be used to make bread, and adjusting the ingredient ratio and cooking method can achieve a soft texture. The main methods for making bread with an electric rice cooker include using high gluten flour, controlling the fermentation time, selecting appropriate function keys, adjusting the moisture ratio, and adding auxiliary materials.

1. High gluten flour

When making bread, it is necessary to choose high gluten flour with high protein content, which can form more gluten networks. Sift 300 grams of high gluten flour and mix it with 3 grams of yeast to ensure even distribution of yeast in the flour. The extensibility of high gluten flour helps bread form a fluffy structure, avoiding the finished product from being too tight.

2. Fermentation Time

The dough needs to be fermented twice in a warm environment, and the first fermentation takes about 1 hour to double. After completing the plastic surgery, place it in the inner pot of the rice cooker for secondary fermentation. At this time, the rice cooker can turn on the insulation function to preheat for 5 minutes and then turn off. Excessive fermentation can cause the dough to collapse, while insufficient fermentation can affect its fluffiness.

3. Function Selection

The rice cooker should be of a model with cake function. If this function is not available, the rice cooking button can be selected. Brush a thin layer of oil on the bottom of the pot liner to prevent sticking, put in the dough and cover tightly. Do not frequently open the lid during cooking to avoid sudden temperature drops affecting expansion. A regular rice cooker needs to be manually tripped and kept warm for 15 minutes.

4. Moisture ratio

Liquid materials should be controlled at around 60% of the weight of flour, including wet materials such as eggs and milk. There are differences in the water absorption of different brands of flour, so some liquid can be reserved and added while stirring. Excessively wet dough can stick to the pot and affect its formation, while excessively dry dough can lead to rough tissue.

5. Auxiliary materials

Adding 10 grams of milk powder can enhance the aroma, and 5 grams of salt can strengthen the gluten structure. The sugar content is adjusted according to taste, but at least 20 grams are needed for yeast fermentation. Raisins or nuts can be added to enhance flavor, but the total amount should not exceed 15% of flour. Oily materials can delay the aging of bread.

When making bread with a rice cooker, it is important to use fresh yeast. Prolonged storage of yeast can reduce its activity and affect the fermentation process. All tools and containers need to be kept clean to avoid contaminating the dough with bacteria. The completed bread should be promptly taken out and cooled to prevent the bottom from becoming soft due to moisture. Trying different ingredient ratios can develop multiple flavors, but it is necessary to record the parameters adjusted each time for optimization. It is recommended to store bread in a sealed food bag at room temperature. When reheating, the rice cooker's insulation function can be used for short-term heating.