Step 1

Except for the cream cheese, put all the ingredients of the bread in the bread machine and the dough for 15 minutes.

Step 2

Add cream cheese and continue to knead for 15 minutes, knead out the hand mask, and let the bread machine ferment for 1.5 hours according to the rice wine function until the dough doubles in size.

Step 3

Filling production: 170 grams of cream cheese + 20 grams of sugar beat with a whisk, then slowly add 40 grams of cream, and continue to whip. This amount cannot be used up at one time, you can put it in the refrigerator to freeze and use it next time.

Step 4

Batter making: After melting the butter at room temperature, add powdered sugar, egg mixture and low-gluten flour, and mix well. Take out the dough that has been fermented for the first time, divide it into six small parts, wrap each part in the filling and form a circle, put it in the oven, put a plate of water in the lower layer, if you want to eat freshly baked the next morning, you can put it in the oven overnight, and if the dough is not fermented to twice the original size the next morning, set the oven temperature to 30 degrees for the second fermentation; If you want to eat it on the same day, you can immediately put it in the oven for a second fermentation; After fermenting to twice the original size for the second time, pour the batter into the piping bag, cut a small opening under the piping bag, and squeeze the batter on the surface of the bread in a circular manner.

Step 5

Put the squeezed bread in a preheated oven at 180 degrees and bake for 20-25 minutes.

Step 6

Very tasty.