Cooking Steps

1. 

   Step1:Put all the ingredients except cream cheese into the toaster and noodles for 15 minutes.

2. 

   Step2:Add cream cheese and continue kneading for 15 minutes. Knead the hand film. Press the rice wine function of the bread machine. Ferment for 1.5 hours until the dough is twice the size.

3. 

   Step3:Filling making - whisk 170g cream cheese + 20g sugar with egg beater. Then slowly add 40g cream. Continue to whisk. This dosage can't be used up at one time. It can be refrigerated and reused next time.

4. 

   Step4:Batter making - melt butter at room temperature. Add sugar powder, egg liquid and low gluten flour. Mix well. Take out the dough that has been fermented for the first time. Divide it into six small parts. Wrap each part into the stuffing and make it into a circle. Put it into the oven. Put a plate of water on the lower layer. If you want to eat the dough that is baked on the spot the next morning, you can put it in the oven overnight. If the dough does not ferment to twice the original size the next morning, set the oven temperature to 30 degrees. Carry out the second fermentation. If you want to eat the same day, you can put it in immediately The second fermentation is carried out in the oven; after the second fermentation to twice the original size, the batter is poured into the flower mounting bag. After cutting a small mouth under the flower mounting bag, the batter is squeezed on the surface of the bread in a circle way.

5. 

   Step5:Put the battered bread into the preheated 180 degree oven. Bake for 2025 minutes.

6. 

   Step6:Very delicious.