Fluffy Milk Bread with Layered Texture
Easy Rice Cooker Milk Bread Recipe
This recipe is a detailed breakdown based on the rice cooker milk bread recipe from YouTuber ‘Hoju Gaiber’. It’s designed for anyone to easily follow at home. Using a rice cooker simplifies the entire process, from proofing to baking. Enjoy the wonderfully layered texture and rich milk flavor of freshly baked bread. Serve warm with a glass of milk for the perfect treat!
Basic Ingredients (Tangzhong)- 30g All-purpose or Bread Flour
- 240ml Boiling Water
Cooking Instructions
Step 1
First, we’ll make the tangzhong (flour paste). Prepare 30g of flour (all-purpose or bread flour is fine). This step helps keep the bread moist and soft.
Step 2
In a bowl, combine the 30g of flour and pour in 240ml of boiling water. Whisk thoroughly until there are no large lumps. It’s okay if there are a few small lumps; don’t worry too much about getting it perfectly smooth.
Step 3
Once the tangzhong has cooled slightly, add 50ml of milk and 3 Tbsp of sugar. Stir well. Using cold milk helps lower the temperature of the tangzhong to an optimal level for activating the dry yeast.
Step 4
Add 12 Tbsp of non-fat dry milk powder or creamer (approximately 60g) for extra richness and flavor.
Step 5
Now, add 1 tsp of dry yeast to help the dough rise, and 0.5 tsp of salt to enhance the flavor. Stir everything together evenly.
Step 6
Once all the liquid ingredients and initial dry ingredients are mixed, temporarily set aside the whisk. Sift in 240g of bread flour. It’s best to remove the whisk before adding the flour to make cleaning easier later.
Step 7
After the ingredients are roughly combined, add the 30g of room-temperature butter. Begin kneading the dough with your hands. It’s normal for the dough to be sticky at first. Use a spatula or bench scraper to gather the dough from the sides of the bowl and continue kneading.
Step 8
Since the dough can be quite sticky, generously dust your work surface with about 100g of flour. Don’t worry if the dough seems too wet; gradually add more flour as needed while you knead.
Step 9
Gather the dough into a ball and lightly dust the surface with flour. This will prevent the dough from sticking too much to your hands.
Step 10
Knead the dough for about 3 minutes using a stretching and folding motion. You’ll notice the surface becoming sticky again relatively quickly, even with the dusting of flour. This is normal, so don’t be alarmed.
Step 11
Pour about 100ml of water into the bottom of your rice cooker pot. This water will create steam to help with the first proofing.
Step 12
Place the dough into a heatproof bowl and put it inside the rice cooker. Close the lid and press the ‘Cook’ (or ‘Rice’) button. After 2 minutes, press ‘Cancel’. Leave the lid closed for 1 hour for the first proof. The dough should have risen to about 1.5 to 2 times its original size.
Step 13
Carefully remove the proofed dough from the rice cooker. Dust your work surface again with flour and place the dough on top. Lightly dust the surface of the dough as well.
Step 14
To release the air (de-gas), gently pat the dough flat and then fold it over itself. Repeat this process a few times to ensure the dough is smooth and evenly aerated.
Step 15
Continue to fold the dough to remove excess gas.
Step 16
Divide the de-gassed dough into 6 equal portions. This ensures consistent sizing for your bread loaves.
Step 17
Shape each portion into a round ball. Rounding the dough makes it easier to handle and helps create a smooth surface.
Step 18
Cover the round dough balls with plastic wrap or a damp cloth to prevent them from drying out.
Step 19
Cover the plastic wrap with a dry towel and let the dough rest for 15 minutes for its intermediate proof. If it’s winter, you can warm a damp towel slightly in the microwave before covering the dough to provide a warmer environment for proofing.
Step 20
Now, generously butter the bottom of the rice cooker pot. This is a crucial step to ensure the bread doesn’t stick after baking.
Step 21
After the intermediate proof, lightly dust the surface of each dough ball with flour. Roll them gently into round shapes. The dusting helps prevent sticking and creates a smooth exterior.
Step 22
Take one dough ball and flatten it into a rectangle. Aim for a size roughly equivalent to two palms placed together.
Step 23
Fold the rectangle in half lengthwise twice, creating three layers. Think of it like folding a letter.
Step 24
Gently press down on the folded dough to flatten it again,
Step 25
Then, fold it in half lengthwise twice again, creating three layers. Press down and fold again. Repeat this process a total of three times, folding into three layers each time. (3 layers x 3 layers x 3 layers x 3 layers = 81 layers).
Step 26
In the final folding step, fold the dough in half, creating 162 layers. This multi-layer folding technique is key to achieving the bread’s signature texture.
Step 27
Pinch the seams together to seal and shape it into a round loaf. Ensure it’s well-sealed so it holds its shape in the rice cooker.
Step 28
Repeat steps 21-26 for the remaining 5 dough portions, creating similarly layered and shaped loaves.
Step 29
Place the 6 shaped loaves into the buttered rice cooker pot. Close the lid and let them undergo the second proof for 1 hour. If the rice cooker has cooled down completely, press the ‘Cook’ button, wait 2 minutes, then press ‘Cancel’ to warm the pot before starting the 1-hour proof.
Step 30
After the second proof, before baking, insert a piece of tissue paper into the steam vent of the rice cooker lid. This allows moisture to escape, resulting in a crispier bread crust.
Step 31
Bake the bread using the ‘Steam’ or ‘Cake’ setting on your rice cooker for 35 minutes. Cooking times may vary depending on your rice cooker model, so check for doneness.
Step 32
Your delicious milk bread is ready!
Step 33
Because the bottom of the rice cooker was buttered, the bread should slide out easily when inverted. If you prefer a darker, golden-brown top crust, you can press the ‘Cook’ button again for about 5 minutes.
Step 34
Here’s the freshly baked bread after inverting it from the rice cooker. It should release cleanly.
Step 35
The multiple folding steps during kneading have created a beautifully layered and moist milk bread. Enjoy it with a glass of milk!
