1. Prepare rice porridge, it must be porridge-like, soft and rotten.
2. If you have a cooking stick at home, you can make a paste.
3. Put the other ingredients except butter in the main ingredient together and knead it into a smooth dough, then add the softened butter and knead it to the expansion stage where a large piece of film can be pulled out. Cover with plastic wrap and ferment at room temperature of about 28 degrees to double the size. Pressing a hole with your finger and not retracting it will ferment.
4. After the fermented dough, tap the surface to exhaust air and then divide it into 35 grams of dough. Round and relax for 15 minutes.
5. The loosened dough is then rounded and shaped and placed in a baking tray. Put hot water in the oven, and put the bread dough into it and ferment to double its size.
6. Put the fork on the bread dough, sift a layer of high flour (in the auxiliary materials) with a flour sieve, preheat the oven to 170 degrees, and bake the middle layer for about 15 minutes.
Tips:Pay attention when adding water. If your rice porridge is thinner, you should put less water. If the porridge is dry, put more water. This must be used flexibly.
