1. Put the white sugar in the auxiliary materials into the cream cheese softened at room temperature and mix well, then put the dried fruit into the mix well, and put it back in the refrigerator for later use.
2. Put the egg liquid, milk, condensed milk, sugar, flour, and yeast into the mixer and mix until it expands.
3. Put cream cheese into dough 1 and mix well, then add butter and salt and stir until fully expanded
4. Put the dough at room temperature without shrinking, then put it back into the mixer to exhaust
5. Divide the dough into several small balls according to your needs, and let it rest for 20 minutes to wake up.
6. Wrap the stuffing into the dough
7. Put the wrapped dough in the oven and choose to ferment for 1 hour, then brush with egg wash and sprinkle with sesame seeds
8. Bake up and down at 170°C for 20 minutes and color, then put tin foil on top for 160 times, 130 on top for 20 minutes, then take it out and let it cool for consumption
