I recently joined this very interesting baking/cooking fb group and we were all into rice cooker baking. Actually I was the culprit, I started it all, and suddenly there were so many fotos of rice cooker cakes (literally) flying around in that forum. Wendy, an active member and admin of the group, came up with a rice cooker purple sweet potato bun recipe and shared her results with the group. The original recipe was a bread machine recipe from Lisa. The foto of Wendy's fluffy rice cooker buns enticed me so much that I immediately made them the next day using orange sweet potatoes. I stuffed half of the buns with my homemade kaya and half of the rest with nutella spread. Due to the presence of sweet potatoes, the bun texture was better than Carol's rice cooker cheese bread. However the dough was really sticky and I had to knead it longer than the time stated in her recipe.
Recipe adapted from Lisa Tok and Wendy Chun with thanks.
270g bread flour
1 tsp salt
2 tbsp caster sugar
1 tsp instant yeast
2 tbsp milk powder
85 ml cold water (use tap water)
150g purple sweet potatoes (steamed and mashed with fork and cooled down)
1. Place all ingredients except butter into mixing bowl. Beat on low speed using dough hook for about 5 min, then use medium speed to beat for another 10-15 min, till it is elastic to form dough. (I used my bread machine to knead the dough for 1 cycle of 20 min and still find it very sticky, so I let it knead an extra 5 min, total 25 min. On hindsight, it could be due to the fact that I did not strain the mashed sweet potatoes of excess water.)
2. Transfer dough to rice cooker to let it proof for 45 min in fermentation function, or until doubled in volume. (My Toshiba has no baking function and also no fermentation function. As the weather was pretty warm at 22 degrees outside, I covered the dough with greased clingwrap and let it proof outside for 1 hour. You can also place your dough in the rice cooker, turn on the "keep warm" mode for 15 min then turn it off, and let it proof for the rest of the time.)
|Before 2nd proofing|
|After 2nd proofing|
|Buns in my 10-cup Cuckoo|
|Buns in my 5.5 cup Toshiba|
- It's very strange but my Toshiba buns turned wrinkly immediately upon opening my rice cooker, whereas that from Cuckoo remained smooth. This was the 2nd time that this happened, since the Toshiba buns also turned wrinkly when I made Carol's cheese bread.
- These buns were softer and better in texture than Carol's cheese bread, partly due to the presence of sweet potatoes. However the texture didn't keep that well, and it is best to consume within the same day. I ate some the next day and it has turned a little harder.
- I like the combination of kaya fillings with sweet potato, and nutella with sweet potato, they really fit well together!
I am submitting this post to Rice Cooker Challenge #2 - What Else Can a Rice Cooker Do? hosted by myself, Miss B of Everybody Eats Well in Flanders.