1. Weigh the materials.
2. Add salt to high-gluten flour and mix thoroughly (avoid direct contact between salt and yeast), then add sugar and yeast, then add whole egg liquid and milk to soften the dough until it becomes gluten. It can be gently opened without filming and knead the dough. The renderings were not taken. Then add the cream cheese and continue to knead the dough until it is fully softened. I personally feel that I can't actually soften the thin glove film like a bread machine, but the texture is also very soft. It’s also satisfying to eat on my own.
3. The soft dough is left to ferment until it is twice as large. I put it in the oven with warm water for about an hour.
4. After the fermentation is complete, the dough is exhausted, divided into even small doses, covered with a damp cloth wrung out of water, and awake for about 15 minutes.
5. After waking up, put the small agent into a round shape and put it on a baking tray lined with greased paper. The second fermentation to double size, about fifty minutes.
6. After the fermentation is complete, start to preheat the oven, mine is 150 degrees up and down, about 15 minutes.
7. The surface of the fermented dough is brushed with a layer of whole egg liquid, a small piece of cheese is placed, and finally, black sesame seeds are sprinkled on the surface and placed in the preheated oven.
8. With a crisp sound from the oven, the room is full of fragrance, with some fruits, it is a very nutritious breakfast. It could have been more even and beautiful. I was in a hurry. I usually have to practice more. I hope to learn and make progress with my friends. ☺☺☺, please advise me a lot on the shortcomings.
