1. First make the middle seed: 210g high-gluten flour, 50g cream cheese, 120g milk, 15g sugar, 3g yeast, 1g salt into the bread machine, start the process of mixing the yeast dough, about 1 and a half hours. If the flour is too dry, add some water to it.
2. Take out the medium type dough, add 90g high-gluten flour, 50g whipped cream, 1 egg, 30g sugar in the bread bucket, put small pieces of medium type dough, and start the kneading process. Add 25g of butter after 10 minutes, restart the dough mixing process, about 23 minutes.
3. Take out the dough, pull out the glove film and let it rest for 15 minutes.
4. The dough is divided into small pieces, flattened, wrapped in bacon or fruit filling, closed down, and put into the mold. Fermentation will expand, so leave more gaps between the dough.
5. Put the dough in the oven, put a pot of warm water at the bottom, and ferment to 2.5 times its size. Take it out, cut the ham sausage into thin slices and stick it on the dough.
6. Take a small piece of dough, stir in bamboo charcoal powder, knead it into filaments, make Anpanman's eyebrows and mouth, knead it into round particles, and make eyes.
7. Preheat the oven, the middle layer is 180 degrees for about 20 minutes, pay attention to the surface color, and cover it with tin foil after it turns yellow. Take out at 18 minutes, brush a layer of high-concentration honey water, and continue to bake for 1-2 minutes.
