2. Put the high-gluten flour, fine sugar, water, egg liquid and yeast into the chef's machine, open the dough until the materials are evenly mixed, add butter and salt, and continue stirring until the dough comes out of the glove film. Then knead it into a smooth round dough, put it into the bucket of the chef's machine, cover it and ferment it until it is two or three times the size of the dough, and poke it in with your fingers so that the dough does not collapse.
3. After the dough is fermented, knead the dough, exhaust it, put it into an 8-inch non-stick round mold, and put it into the oven for secondary fermentation.
4. During the second fermentation, put a bowl of water to help the fermentation. When the dough is fermented to twice the size, adjust the oven and bake at 165 for about 25 minutes.
Put the baked bread on the shelf to cool, and then cut it into four pieces.
6. At this time, you can prepare sandwich cheese. Put the milk powder, water, cheese and fine sugar into a bowl, melt it with water, then put it in the middle of the bread while it is hot, wipe a little on the cut surface of the bread, then continue to apply the milk powder and cover it tightly.