Rice Cooker Brown Sugar Bread 电子锅黑糖面包

Rice cooker bread does not have a golden crust like those baked in an oven.  However, it has a moist and soft bread texture which can last till the next day even after refrigeration.

This recipe makes use of the "keep warm" function of the rice cooker, helps to reduce the prolong proofing time by almost half.

电子锅面包虽然没有金黄的表面，但是其湿润的质地，仿佛像是加了汤种的面包。其“保温”功能也让发酵时间缩短大概一半。

Yield: 4 x 8cm buns

Ingredients 

180g bread flour 高筋面粉

20g top flour 低筋面粉

1/2 tsp instant dry yeast 即发干酵母

1/4 tsp salt 盐

30g dark brown sugar 黑糖

120g warm water (about 50 degree C)

          温水（大约50度C）

20g unsalted butter, softened

        无盐奶油，软化

Direction

1. Mix the flour, yeast and salt in a mixing bowl.

将面粉、干酵母和盐加入搅拌盆中拌匀。

2. Dissolve brown sugar in the warm water.

将黑糖溶在温水中。

3. Pour 3/4 of the brown sugar solution into the flour mixture. Stir to blend.

将3/4分量的黑糖水加在面粉混合料中。搅拌混均。

Adding the remaining brown sugar solution to the dough in a few times.

慢慢将剩余的黑糖水分几次加入面团，边搓边加。

Knead to form a dough.

将材料搓成团。

4. Transfer the dough to the work top and knead for about 10 to 15 minutes, till the dough is smooth.

将面团移到工作台上，继续搓10到15分钟，直到面团滑顺无粉粒为止。

5. Spread out the dough and apply the softened butter over it. Knead to blend in the butter.

将面团摊开，并将软化的奶油铺开。慢慢将奶油搓进面团中。

6. Knead and slam the dough against the work top for about 5 minutes till the dough becomes elastic and stretchable.

搓揉甩打大概5分钟，直至面团富有弹性和张力。

7. Pull down the sides of the dough and seal at the bottom. Place the dough in a lightly greased container. Spray some water over the dough, cover and place inside the rice cooker. 

将四周拉下，收口在底部的面团放进涂了油的盆中，喷些水，盖上盖子。再移到电饭锅中。

8. Switch on the "Keep Warm" mode for 3 minutes. Switch off the "Keep Warm" mode, and let the dough proof in the rice cooker for about 30 minutes, or till the dough double it's size.

开启“保温”功能3分钟。关闭“保温”功能后，让面团留在锅中做第一次发酵，大概需30分钟，直至面团发到两倍大。

9. To test whether the proofing is complete, poke your finger coated with flour into the dough. If the gap remains open, then the proofing is complete. Otherwise, allow another 10 minutes of proofing and check again.

测试面团是否发酵完毕，将涂了面粉的手指戳进面团，如果洞孔不关闭，代表发酵完毕。否则，让面团继续发酵10分钟后，再测试。

10. Sprinkle some flour over the dough and the work top. Invert the dough out, and flatten it to remove the trapped air.

在面团和工作台上撒些面粉后，将面团倒扣出来。将面团压平挤出汽体。

11. Divide the dough into 4 portions. Pull down the sides, and seal at the bottom into a ball. 

将面团分隔成4等份。将面团的四周拉下，收口在底部。

Lightly coat the dough with some flour, place in a container, and cover with a lid. Allow the dough to rest for about 15 minutes.

将面团轻抹上些面粉，以防沾粘，放进盆中盖上盖子，休面15分钟。

12. Lightly flatten the dough and shape into a ball shape. 

将面团略压平后，整形成圆形。

Place the dough in the rice cooker lines with a sheet of parchment paper.

将面团放入铺有防沾烘烤纸的电饭锅中。

13. Spray some water over the doughs, and turn on the "Keep Warm" mode for 3 minutes. After turning off, allow the dough to proof for about 30 minutes.

在面团上喷些水后，开启“保温”功能3分钟后关闭。让面团在锅中做最后发酵30分钟。

14. When second proofing has complete, turn on the "Cake Baking" mode to start baking. You may use the "Quick Cook" mode to bake if your rice cooker does not have "Cake" function. The "Quick Cook" mode may require two rounds of cooking to ensure thorough baking of the bread.

最后发酵完成后，开启“蛋糕”功能，开始烘焙。

如果没有烘焙功能，可用“快煮”功能。用“快煮”功能烘焙，可能需启动此功能两次，才能完全烤熟面包。

15. When baking complete, lift out the buns using the parchment paper.

烘焙完成后，借助烘焙纸帮你提出面包。

Allow the buns to cool on a wire rack before slicing :)

让面包冷却后才切片享用 :)