Preparation materials: 300g of high-gluten flour, egg 1 egg, 200g of milk, 30g of dried cheese/kloc-0, 40g of milk powder, 5g of butter/kloc-0, 65g of sugar and 3g of yeast.

First, put all the ingredients into the bread crumb, except the butter, and knead the dough for 20 minutes.

Second, add butter and flour for 30 minutes.

Third, pull out the film with a good face.

Fourth, put the dough into a basin for fermentation.

Five, fermentation to 2 to 2.5 times.

6, exhausting air, rolling the dough into a circle, and putting the dough into a mold for secondary fermentation.

Seven, fermentation to 2 times, coated with egg liquid, oven 180 degree preheating for 5 minutes, baking up and down for 35 minutes.

Eight, after baking, the bread is cooled and cut into 6 pieces.

Nine, the cream cheese is softened in the basin.

10. Add15g of sugar and mix well with an egg beater.

11. Add 20 grams of milk and 30 grams of milk powder and mix well.

Twelve, the finished cheese stuffing.

Thirteen, take a loaf of bread and make two cuts on it, and fill it with cheese.

14. Coat both sides with cheese stuffing.

Fifteen, then sprinkle with milk powder.