Rice Cooker Mini Bread

Prepare the ingredients.

Put the bread flour in a small bowl, add the melted butter, yeast, sugar, eggs, and milk.

Mix evenly and knead into a dough.

Knead once every ten minutes. This is the dough that has been kneaded for the first time, and it is not very smooth.

The dough kneaded a second time after ten minutes is much smoother than the first time.

After another ten minutes, the dough kneaded for the third time became very smooth and delicate.

Flatten the dough and cut it into eight equal parts.

Knead into a smooth small dough.

Take some dough and roll it into the shape of a ox tongue, then roll it up and cut it from the middle.

Make them into small flower-shaped buns.

All the small steamed buns are done.

Prepare half a bowl of water, white sesame seeds, and white sugar.

Take a steamed twisted bun and dip its bottom in some water.

Then dip it in sesame and white sugar.

Brush oil on the rice cooker, put the prepared raw steamed bun dough inside, and let it proof for an hour.

Brush the well-risen steamed flower rolls with a layer of egg yolk and sprinkle a little white sesame.

Press the bread button to start toasting the bread.

Each one is fluffy and soft.

Golden and crispy, full of sesame aroma, the first time I made it was very successful.

Take a close-up photo.