1. Ingredients preparation
2. Put the five ingredients: high-gluten flour, milk powder, sugar, salt, and yeast into the noodle bowl; stir at low speed for 1 minute to make the ingredients evenly mixed, add eggs and ice water, and stir at low speed until there is no dry powder in the picture. Then adjust the high speed and stir to 60% of the ribs, add butter softened at room temperature, and stir until a thin translucent film can be pulled out. The edges of the holes are also smooth and not jagged. The dough is ready
3. Put it in a container, cover with plastic wrap, and let it rise at room temperature for 20 minutes
4. First use a spatula to scrape the cream cheese, add fine sugar, slowly scrape and mix until it appears shiny and the whole is relatively soft.
5. Add whipped cream to the cream cheese several times in small amounts and beat with an electric whisk. Just hit it to a state where the lines are more obvious
6. Put the whipped stuffing in a piping bag, tie it up, and put it in the refrigerator for later use
7. After proofing for 20 minutes, the dough is divided into 30g small dough
8. Roll the dough in cornstarch, and then ferment the cornstarch dough a second time
9. Put it in the Fangtai oven, choose the normal baking mode, 180 degrees, bake for 12 minutes, the surface of the bread will be a little bit colored about 6-7 minutes, then you can open the oven door and quickly cover it with a piece of tin foil.
10. After baking, take it out, let the bread cool, add fillings, cut a small opening of about 1 cm in the piping bag, and squeeze the fillings into the bread.
