Rice Cooker Chinese-Style Pull-Apart Bread

Ingredients

• 300 g All-purpose flour
• 2 Eggs (The transcript says “2 long eggs”; likely large eggs. Reserve some beaten egg for brushing the top if possible.)
• 30 g Granulated sugar
• 5 g Salt
• 5 g Instant or active dry yeast (Transcript says “yeast powder.”)
• 30 ml Cooking oil (Used in the dough and/or for handling and shaping.)
• Cooking oil (For greasing the rice-cooker pot; amount not stated.)

Steps

1. 1

   Place the flour, sugar, salt, yeast, eggs, and measured oil in a mixing bowl. Because the transcript does not mention an additional liquid, mix the eggs and oil thoroughly into the flour first; if the mixture is too dry to form a dough, add water a teaspoon at a time until it comes together.

2. 2

   Stir the mixture well with chopsticks or a wooden spoon until there are no large dry patches and a rough dough forms.

3. 3

   Transfer the dough to a lightly oiled work surface and knead until smooth and elastic, about 8–10 minutes by hand. The dough should feel soft and slightly tacky but should not cling heavily to your hands.

4. 4

   Roll the dough into a thick rope or log. Divide it into equal portions, approximately six pieces.

5. 5

   Roll each portion into a thin oval or rectangle. Fold it in half, flatten it gently with a rolling pin, then roll it up into a compact spiral or cylinder.

6. 6

   Cut each rolled piece in half as shown in the video, exposing the layered interior. Arrange the pieces upright or cut-side up in a greased rice-cooker pot, leaving a little space between them for expansion.

7. 7

   Cover the pot and let the shaped dough rest in a warm place for about 30 minutes, or until visibly puffed.

8. 8

   Beat the reserved egg and brush it evenly over the tops of the risen dough. If both eggs were already incorporated into the dough, use a small amount of milk or oil for brushing instead; the transcript is unclear on this point.

9. 9

   Place the pot in the rice cooker and cook on the standard cook or bake setting for about 40 minutes, until the bread is puffed, golden on top, and cooked through in the center. If the cooker switches to warm before the bread is done, restart the cook cycle as needed.

10. 10

    Carefully remove the bread from the rice-cooker pot, let it cool briefly, then separate the rolls and serve warm.

Notes

The source does not provide exact quantities, and parts of the transcript appear mistranslated or incomplete—especially “Only fried beer,” which may refer to oil or another liquid. The recipe has therefore been reconstructed from the identifiable ingredients and actions. Rice cookers vary; check the center for doneness before serving.

Nutrition per serving

• bread
• baking
• rice-cooker
• East Asian-inspired
• vegetarian
• comfort food
• yeast bread
• breakfast