1. Prepare the middle-seed ingredients in advance, put the high-gluten flour, yeast, and water in the same bowl and stir until there is no dry powder.
2. Cover with plastic wrap and refrigerate overnight.
3. Fermented until the silk can be pulled out.
4. Mix the egg liquid and milk.
5. Put the middle seed in the kneading bucket and pour the milk mixture.
6. Add the high-gluten flour and stir until there is no dry powder.
7. Pour in the caster sugar and yeast and continue to stir.
8. Knead until a thick film is formed.
9. Add butter and salt and continue to knead the dough.
10. Just knead out the glove film.
11. The dough is rounded and allowed to stand for 10-15min.
12. Make the cheese filling, heat the cream cheese to soften it, use a spatula to mix the powdered sugar well.
13. Whip the whipped cream electrically until it is hard.
14. Mix the whipped cream and cheese, and keep in the refrigerator for later.
15. Make mayonnaise and beat the softened butter.
16. Add powdered sugar and continue to beat.
17. Stir the whole egg liquid and eggs until the color becomes lighter.
18. Stir in the whipped butter and low powder, and stir well.
19. The bread is fermented to twice its size, and the mayonnaise is put into a piping bag and squeezed onto the bread.
20. Preheat the oven in advance, fire up and down at 175-180 degrees, and bake for 18 minutes.
21. After the bread cools, cut the grain with a serrated knife.
22. Squeeze into the cheese sauce.
23. Put blueberries and moisture-proof powdered sugar.
Tips:1. The mayonnaise should not be squeezed too much, otherwise it will leak out during baking.
2. The decorated fruits can be exchanged for your favorite.
3. Moisture-proof powdered sugar can also be replaced by milk powder.
4. Remember to let it cool before cutting.
