1. In addition to the butter and cream cheese, put them into the bread bucket to start the kneading process. After 20 minutes, add cheese and knead well and then add butter to continue kneading.
2. Can pull out the glove film and finish.
3. Put in the container and cover with plastic wrap for proofing.
4. After the butter has softened, add powdered sugar and mix well.
5. Put down low-gluten flour.
6. Knead it into crisps with your hands.
7. Proofed dough.
8. Divide equally into 9 equal-sized doughs.
9. Knead round into the baking tray.
10. Put the oven in the second proofing system to double the size.
11. Brush with egg wash after proofing.
12. Sprinkle with crumbs.
13. Preheat the oven in advance, and bake at 180° for 20 minutes.
14. Finished picture.
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