Place at room temperature and mix lightly with sugar and starch syrup in softened butter.

Add the eggs and mix just a little bit.

Sift the flour and baking powder in.

Stir just enough rice powder with a whisk to make it soft and put it in the refrigerator.

Place lukewarm milk, water and sugar in a bowl.

Add rice flour, please.

Place flour in a bowl and place salt and yeast on top of it so that it does not touch each other.

At first, knead the dough with a spoon and start the dough with your hands.

Start, toss, tap and knead dough.

When the dough is in one lump, add butter and start kneading again.

Keep kneading the dough for about 15 to 20 times and then you're done. Cover with plastic and ferment for about an hour. The dough swells up about twice as much.

Divide the dough into 50g pieces, roll it, cover it with plastic, and ferment it for 10 to 15 minutes.

Hold the end of the dough by hand and remove it from the water.

Place the dough on the pre-made soboro and press gently with your palm so that the soboro is evenly coated.

Transfer to a pan so that the soboru doesn't fall off, cover it with scales, and ferment it for 40 to 50 minutes

Bake for about 15 to 20 minutes in a 180-degree preheated oven and transfer to a cooling net to cool. My oven has a separate baking function, so it takes longer than a normal oven. The temperature varies from oven to oven. Find the right time for your oven. If you use my oven as a standard, it may burn or be undercooked. Please check it from time to time.

Add sugar to whipped cream, whisk with a hand mixer, and place in a piping bag.Add the amount of whipped cream sugar you want.

I doubled the amount of whipped cream, so I have a lot left. Cut sororu bread into long slices and squeeze the whipped cream and cover. I put in a lot of whipped cream. It's made of rice flour, so the bread is a little chewy. It's less sweet than regular bread.