1. Put all the ingredients in the bread together and knead until a large film is pulled out, and leave it in a warm place to ferment to twice and a half. Remove the finished dough and take out the fresh-keeping film of the exhaust cover and let it stand for 15 minutes. Spread butter on the mold, round the dough into the mold, and leave it in a warm place to ferment to one and a half or two times its size.
2. Brush the surface with egg wash.
3. Preheat the oven at 180 degrees and bake for about 22 minutes, remove the film and let cool.
4. Cut the bread into quarters on average.
5. Put the cheese filling ingredients in a whisk until smooth.
6. Take a piece of bread and cut it twice without cutting it through. Spread cheese filling in the middle.
7. Spread cheese filling on both sides.
8. Dip it with milk powder and it's OK.
Tips:Cheese stuffing materials: 200 grams of cream cheese, 20 grams of original whole milk powder, 20 grams of milk, 30 grams of caster sugar (a 6-inch round modulus)
Method: Put the cheese filling ingredients in a whisk until smooth.
