Name: Cheese Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g High-gluten flour; 18g Caster sugar; 72g milk; 17g egg; 1.5g salt; 1.5g yeast; 15g butter; 90g Cream cheese; 9g Powdered sugar 1; 15g milk powder; 3g Powdered sugar 2

Cheese Bread

1. Ingredients: 125 grams of high-gluten flour, 18 grams of fine sugar, 72 grams of milk, 17 grams of eggs, 1.5 grams of salt, 1.5 grams of yeast, 15 grams of butter Filling: 90 grams of cream cheese, 9 grams of powdered sugar, 10 grams of milk for decoration : 15 grams of milk powder, 3 grams of powdered sugar

2. Pour the dough ingredients except butter into the bread bucket,

3. Start the dough-making program,

4. Stir into a uniform dough, add butter. Make the face again.

5. Stir until the film can be pulled out.

6. Put it in a large bowl for basic fermentation.

7. The dough has grown to double,

8. Exhaust, spheronize, put in a 6-inch movable bottom round mold, and carry out the final fermentation.

9. The dough grows up to 2.5 times,

10. Brush egg liquid on the surface,

11. Put it in the oven, lower it, and heat it up and down at 170 degrees, and bake it for about 25 minutes.

12. The surface is golden and baked.

13. Demould immediately and let cool.

14. Filling: 90g cream cheese, 9g powdered sugar, 10g milk. Decoration: 15g powdered milk, 3g powdered sugar

15. Pour the cream cheese that has softened at room temperature and powdered sugar into a bowl.

16. Keep warm water for smooth whipping.

17. Add milk and whipped in portions

18. It is a thick paste. spare.

19. Cut the bread into quarters,

20. Cut two more crosscuts. spare.

21. Mix powdered milk and powdered sugar through a sieve. spare.

22. Spread the cheese filling into the bread cut,

23. Spread an even layer on the side.

24. Put it in sweet milk powder and coat it with a layer of milk powder.

Tips:
The fermentation time needs to be adjusted according to the actual temperature.
The baking time and firepower need to be adjusted according to the actual situation of the oven.
The cheese filling does not need to be spread too much, so as not to be too sweet and greasy.