1. Take out the leftover rice porridge and set aside
2. Add bread flour
3. Add yeast
4. Put it in a bread machine and knead it smoothly and ferment to 3-4 times larger
5. The fermented middle species is elastic and has a spongy texture. If you touch the dough with your hand, it will collapse, indicating that the fermentation has been excessive
6. Add milk powder, sugar and egg whites to the medium type dough. After kneading it smoothly, add butter until the film is formed.
7. Knead the dough, leave it to ferment for 20 minutes (appropriately extend the time when the room temperature is low)
8. Divide into equal parts. (Divided into 3 equal parts, the mold does not use so many parts. One part is made of small toast) Round and relax
9. Take a portion and roll it into an oval shape
10. Roll up from top to bottom, pinch the mouth tightly
11. Knead the dough several times and let it relax for a few minutes each time
12. Twist the two long pieces of dough together
13. If the mold is not non-sticky, apply some butter and flour on the mold
14. Put the twisted dough into the mold
15. Fermented to double the size, and the surface is brushed with egg liquid
16. Preheat the oven, 190 degrees, 20 minutes
