2. Accessories: 200g of cream cheese, 20g of whole milk powder, 30g of white sugar, 20g of light cream, 0g of milk10g, and 40g of whole milk powder.
3. Knead the gluten of all materials except butter by hand or bread machine, then add butter and knead until the dough is smooth.
4. Cover with plastic wrap and ferment until it is twice as large, exhaust, then cover with plastic wrap and relax for 15 minutes.
5. Make a big air hole with both hands, flatten the dough and put it into a round mold.
6. Put it in the oven, cover it with plastic wrap, put a bowl of hot water under it, and take out the egg liquid when it is seven minutes full.
7. Preheat the oven to fire 170℃ and fire 180℃, put it in a round mold and bake for about 20 minutes until the surface is colored, then cover it with tinfoil and bake for 10 minutes.
8. Let it cool and cut into pieces. When the bread is cold, prepare cheese stuffing.
9. Add cream cheese and white sugar to melt.
10, cut the bread into 2 knives, be careful not to cut it, put in cheese stuffing, and then spread cheese on both sides. Finally, wrap it on the milk powder.