1. Ingredients: 2g of rice, 1g of milk, 1 egg, 5g of flour, 3g of sugar and 3g of yeast.

2. Prepare 2 grams of rice, pour it into a basin and soak it overnight until it breaks with a twist of your fingers. Drain the soaked rice, put it into a wall-breaking machine, add 1g of milk and 3g of sugar, and then beat it into rice pulp at medium speed with the wall-breaking machine, making it as delicate as possible. Pour the beaten rice paste into a basin, add 5g flour and stir well, then add an egg and stir until the egg and rice paste are completely blended, finally add 3g yeast, stir well, cover with plastic wrap and put it in a warm place for fermentation for about 2 hours. Ferment until the volume is twice that of the original, and there are pores on the surface. Stir with chopsticks in circles to discharge the gas produced by yeast reproduction. Brush the bottom of the pan with oil. When it is slightly hot, use a spoon to hold a spoonful of rice paste, slowly pour it into the pan, and slowly fry it with a small fire. Many bubbles will be generated on the surface when frying, which is the key to the softness of the rice cake. After baking it to the bottom and setting it, turn it over and bake it on the other side, and bake both sides golden yellow, and it can be served.