1. Mix Polish seeds in advance and ferment overnight
2. Add fermented Polish seeds, knead the dough into an expanded state, and pull out a tougher film
3. Put it in a container and ferment to 2 times its size
4. The fermented dough is divided into 3-4 portions evenly after exhausting air, and covered with plastic wrap to relax for half an hour
5. During this period, the cheese filling is done, the cream cheese is water-repelled until it is soft, add the sugar, milk powder, and the milk is evenly mixed and placed in the piping bag
6. Roll out the loose dough
7. Turn it over and squeeze the right amount of cheese filling
8. Be sure to squeeze the mouth tightly, otherwise the filling will burst when you bake
9. Then it is shaped like a crutch, and the second round is twice as big
10. Preheat the oven up and down to 180 degrees, bake for 18-20 minutes
11. The chocolate ➕ caster sugar ➕ milk is put into an anhydrous and oil-free milk pan and stirred until it melts (then the chocolate is still thick and you can add milk in an appropriate amount) and pour it on the cooled bread, sprinkle with sugar beads, and wait for the chocolate to solidify. Sprinkle with powdered sugar to decorate~
12. The rich chocolate and cream cheese filling are delicious~ I also made the mochi and pork floss filling, which is just as awesome~
