Instructions

• In a clean bowl, add sugar and yeast to the mildly heated milk then stir gently to dissolve them.
• Sift flour and salt into a larger bowl to eliminate the little lumps and crack the egg. Once done, blend them with the yeast mixture using a rubber spatula until the dry flour absorbs the liquid and forms a moist dough.
• Knead the dough with your whole hands and use enough pressure to combine it with the butter cube. If the batter is too sticky and wet, you can add a bit of flour to neutralize it. This step should take about 5 minutes so as to not overhandle bread dough.
• Cover (optional) and let it rest for fermentation in 20 minutes.
• Flour your work surface and give the fermented dough another kneading session to mix the supplies thoroughly before dividing it into 2 parts. Allow them to rest for another half an hour.
• Place the dough balls in the oil-coated rice cooker and set the cooking mode to 30 minutes.
• Take the bread buns out and let them cool down for at least 20 minutes before you slice and serve them. The bread slices will be warm enough to be irresistible and cool enough for clean cuts.
• If you plan to finish them quickly, store them at room temperature and keep them away from air exposure as much as possible.