1. First, pour the high-gluten flour, sugar, salt and yeast into the chef's machine or bread machine and stir. (ps: There is no manual dough mixing by the above two machines, but every step should meet the requirements of the recipe! )
2. Pour in the eggs and milk, first mix and decompose into a wet and sticky dough.
3. Turn on the chef's machine at low speed, or knead the dough by hand for about 5 minutes until the dough is initially elastic. (ps: Knead the dough manually and knead it into a picture effect) Add the butter hardened at room temperature into the dough three times, and knead the dough each time until the dough completely absorbs the butter.
4. Beat the folded dough on the chopping board for about 8- 10 minutes until the dough is smooth, soft and non-sticky. You can pull out a translucent film by quietly pulling the dough.
5. Ferment the dough in a warm place for about 2 hours until the dough is twice as big.
6. While waiting for fermentation, mix the cream cheese hardened at room temperature with powdered sugar until smooth, and put it in the refrigerator for later use.
7. After the dough is taken out, flatten and exhaust.
8. Cut into 8 equal parts and make each ball into a small ball. Cover with clean cotton cloth and let the dough stand for 5 minutes.
9. Take out a small dough and roll it into a disc with thick ends and thin periphery. You can refer to the method of rolling dumpling skin. Fill with a teaspoon of frozen cheese stuffing, and then pinch the joint tightly.
10. Put the cheese bag wrapped with stuffing into the pot, cover it and ferment for about 20 minutes. Turn your heart over, cover it and bake for 5-8 minutes.
1 1 It's best when it's still warm when it's just out of the pot.