Mix the softened cream at room temperature with a spatula, add powdered sugar and mix well.

Add eggs in batches and mix well with an egg beater. Sift in flour and milk powder and mix well with a knife.

Spray some oil with a shallow round hole baking mold or silicone mold, and then squeeze into the batter with a flower-squeezing bag, without too much, and cover the bottom. Bake at 350°F for about 7-8 minutes. It's best to put an extra baking tray in the oven without fire to avoid burning.

Soften the cream cheese at room temperature, then add sugar and stir until there are no particles, then add eggs, and then add milk and mix well.

Fill the bottom of the baked biscuit with a container with a long mouth or a flower squeezing bag, and put a diced cheese or a cherry in the middle.

Bake at 350°F for about 15-20 minutes. Cool thoroughly, and demoulding. The advantage of silicone mold is that it is easy to demould This recipe says that it can make 24 pieces, but I made 6 pieces and only made 84 pieces, which just happened to use my 4 baking molds. Maybe the baking molds are different in size, so I will provide you with reference.