1. Put all the bread ingredients except butter into the bucket of the bread machine, add them in the order of liquid first, then flour, and knead the dough.
2. When the dough is kneaded until a thick film can be drawn, add butter and continue to knead the dough to the fully expanded stage for basic fermentation.
3. When the dough is fermented to twice its original volume, it is fermented if the hole in the middle does not retract.
4. Take out the fermented dough, divide it into six equal parts, and vent it round and relax for ten minutes.
5. When the dough is loose, we can make fillings, beat the cream cheese with a whisk, add the candied orange zest and powdered sugar, stir evenly and divide into six portions for later use.
6. Roll out the dough into a bun skin, thick in the middle and thin around the sides, and wrap one portion inward.
7. Close the mouth like a bun without exposing the filling.
8. Take out the mold, put the wrapped bread dough in the mold, and lightly press it by hand to form it for secondary fermentation.
9. When the dough is fermented, it is upside down on the baking tray with the mold, 180 degrees for about 25 minutes.
