Bread: 170g high gluten flour, 20g sugar, 4g salt, 3g dry yeast, 10g condensed milk, 10g whole egg, 100g water, 20g butter

Cheese Filling: 200g cream cheese, 60g powdered sugar, 10g light cream, 10g egg

Puff pastry: 25g low gluten flour, 25g powdered sugar, 15g liquid Butter 15g

Practice:

1) Cut butter in advance and soften at room temperature, cut cream cheese (for filling) in advance and soften at room temperature.

2) Weigh the flour, sugar, salt, and dry yeast, and put them into a mixing bowl; then mix the condensed milk, egg, and water together, and pour them into the mixing bowl as well.

3) After turning on the machine, start mixing at speed 2, and the dough will be formed in about 1 minute (Picture 2), then increase the speed to 4, and the dough will be formed into a gluten in about 10-15 minutes, and when the machine stops to check the dough, it will be able to pull out a thick film (Picture 3), and then you can add butter to the dough.

4) Add the softened butter and mix on speed 2, then increase the speed to 4 (or 6 if your machine is past the break-in period) when you can't see the butter.

5) After 8 to 13 minutes, the dough should reach its full extension (Picture 5: The dough pulls out into a very thin, transparent film)

6) Transfer the dough to a large bowl or place it on a tabletop, cover with plastic wrap, and place it in a warm place to start rising.

7) While waiting for the rising time, we can make the cheese filling and puff pastry grains.

Cheese filling:

a. Place the softened cream cheese and powdered sugar in a mixing bowl and beat until smooth.

b. Add the egg and light cream to the cheese in small batches.

c. Whisk each addition until well incorporated, then add the next until the liquid is completely blended with the cream cheese.

For the shortening:

Mix the low gluten flour with the powdered sugar and add the melted butter in small amounts while stirring constantly until the butter is completely absorbed and all the ingredients form a grainy texture. Place in refrigerator and set aside.

8) 35~45 minutes later (room temperature about 27 degrees), the dough will rise to twice its original size, with a finger dipped in some dry flour, poke a hole in the dough, the hole did not retract or slightly retracted, not collapsed, that is, the rise is good.

9) Place the dough on a work surface and pat it down with your hands to remove 2/3 of the gas. Divide the dough into 6 equal pieces, knead them separately, cover with plastic wrap, and let them rest for 15 to 20 minutes to loosen the dough and make it easier to handle.

10) With all four fingers together, press the dough to form a thin center pastry, smooth side down, and hold it in place with your left hand. Use a filling spoon to scoop the cheese filling and place it in the center of the pastry, working with your right and left hands to enclose the filling, and pinching to seal.

11) When done, arrange evenly on a greased baking sheet and cover with plastic wrap.

12) When the bread has risen to 2~2.5 times its original size, brush with whole egg wash, sprinkle with the prepared puff pastry, and bake in a preheated oven at 180 degrees Celsius on the lower shelf for 10-15 minutes, until the top is golden brown and lightly reddish.