Bread ingredients: 2 6-inch round molds

Bread flour (bread flour) 200g, cake flour (low gluten flour) 50g, 35g of granulated sugar, 145g of milk, 34g of egg, 3g of salt, 3g of yeast, 30g of butter

Milk Cheese inner layer ingredients:

Cream Cheese 180g, Powdered Sugar 18g, Fresh Milk 20g

Outer milk powder material:

Milk powder 30g, powdered sugar 7g

Practice

Bread making method:

1. Put the flour, granulated sugar, milk, eggs, salt, into a small mixing bowl, sprinkle yeast powder on the surface of the flour and put it after butter.

2. Turn on the Sangho Chef and start the machine on speed 1, it will mix on low speed for 1 minute.

3. Then the machine will automatically jump to speed 2 and mix for 20 minutes.

4. Because of the high water content of this dough, the dough will stick to the bottom of the tank, it's okay.

5. To 20 minutes, and has become smooth, the basin has become clean and no flour.

6. Pull up the dough with your hand, and you can pull up a thicker film.

7. Soften the butter at room temperature and cut into thin slices. Turn the machine on to speed 1 and mix on low speed for 1 minute, then automatically turn to speed 2.

8. Mix for another 10 minutes, pulling up the dough to create a large film.

9. At this point, the mixing of the bread dough is complete, and you can enter the fermentation stage.

10. Remove the dough from the pan, wrestle it a few times, roll it into a ball, put it into a bowl, cover it with plastic wrap, and place it in a warm place for the first fermentation. 28-30 degrees Celsius for 1 hour

11. When the dough has doubled in size, dip your finger in dry flour and insert it into the dough, and the dough won't shrink back, so it's ready to be fermented. Take out the dough and divide it into 2 equal portions, and steam roll it out.

12. Grease two 6-inch round cake molds with butter to prevent sticking, and place two rounds of dough in the molds.

13. Cover with plastic wrap and let rise at 40 degrees Celsius for 40 minutes, until the dough has doubled in size.

14. Preheat the oven to 170 degrees, place the molds on the bottom and bake for 23 minutes.

15. Remove the bread from the molds and place on a baking sheet to cool.

Methods for the cheese filling and milk powder:

16. Cut the room temperature softened cream cheese into small pieces, add the powdered sugar, and beat under hot water with an electric mixer until it becomes a creamy paste.

17. Add the milk in small amounts, one at a time, beating well with an electric mixer.

18. Chill the cheese in the refrigerator for 30 minutes.

19. Sift the powdered milk + powdered sugar through a mesh sieve into a large pan.

20. Using a bread knife, cut the cooled bread into 4 portions.

21.For each portion of bread, make 2 slits in the center with a knife.

22. Using a small spatula, spread the cheese filling in the cuts, not too much, so as not to have a mushy texture.

23. Spread the top of the bread evenly with the cheese filling.

24. Put the bread cubes coated with cheese filling into the powdered milk box and dip both sides into the powdered milk.