Mix all the ingredients except cream into balls.

After kneading and molding, add cream and continue kneading until the three-light stage.

Cover the dough with a damp cloth or container and let it stand 15 minutes.

Divide the dough according to the size you like, and then round it.

Cut off your ears with scissors and press them with the handle of a spoon.

Put hot water in the rice cooker to create a closed environment, and put the dough into fermentation to double the volume.

After the fermentation, take out the heated hot water, put 1.5 glass of water into an outer pot and steam it with cold water. Don't cover the lid too tightly, leave a gap so that steam can escape.

After the rice cooker jumps for 5 minutes, open the lid a little wider and wait for 5 minutes (this step can ensure that the steamed bread will not collapse and wrinkle).

Then you can come out, and you can draw expressions with jam or chocolate, which will be more lovely!