1. Ingredients: 3g of high-gluten flour, 155g of water, 3g of yeast, 3g of fine sugar, 3g of whole egg liquid, 3g of butter, 1g of salt, 8g~1g of cream cheese, 28g of fine sugar, 25g of milk powder and 25g~3g of cold boiled water.

2. put the high-gluten flour, fine sugar, water, egg liquid and yeast into the chef's machine, open the dough until the materials are evenly mixed, add butter and salt, and continue stirring until the dough comes out of the glove film. Then knead it into smooth round dough, put it in the bucket of the chef's machine, cover it and ferment until the dough is two or three times as big, and poke it in with your fingers so that the dough does not collapse.

3. After the dough is fermented, knead the dough and exhaust it, shape the dough, put it into an 8-inch non-stick circular mold, and put it into the oven for secondary fermentation.

4. During the secondary fermentation, adding a bowl of water can help the fermentation. When the dough is fermented to about twice the size, adjust the oven and bake for about 25 minutes at 165 degrees.

5. Put the baked bread on the shelf to cool, and then cut four pieces.

6. At this time, you can prepare the sandwich cheese. Put the milk powder, water, cheese and fine sugar in a bowl, melt them in water, then put them in the middle of the bread while it is hot, and wipe a little on the cut surface of the bread, and then continue to apply the milk powder and cover them tightly.