We used a kneader to make the dough, mixing yeast, salt, and sugar into the sift powder, and making a sticky dough, and fermenting it in a warm place to double the dough

In the meantime, make a soboro. Mix the butter gently, add sugar, mix it evenly, add gravity powder, and mix it with your hands to make a soboro

If there is no shape deformation, poke the dough with a flour-coated finger, and it is fermented.^ Divide the dough into appropriate sizes and roll it to cover the cotton cloth and ferment it for about 10 to 15 minutes

After the fermentation, roll the dough again and apply water to the top

After that, dip it in a lot of soboru

Place the dough on the parchment paper and place the dough for about 30 minutes, bake it in an oven preheated to 170 degrees for 25 to 20 minutes, and if you poke the bread, it's done.^ Each oven has different specifications, so the temperature is different

The small and pretty Soboro bread is done