Put all the dough ingredients except unsalted butter into the bread bucket. Run the customized dough mixing program for 20 minutes, knead the dough until it swells, add the softened salt-free butter, and run the customized dough mixing program again (duration or 20 minutes). The dough behind the dough is smooth and elastic and can be stretched. Cover the kneaded cheese dough with plastic wrap, shrink it and put it in a warm place, and gradually it will be basically mellow, and the dough will grow to 2.5 times the size. Take out the dough wrapped with mellow cheese, gently press it, and exhaust the steam from the internal structure of the dough.
Roll the cheese dough round again and put it in a 6-foot round mold. Put it in an electric oven, put a bowl of boiling water in the oven, increase the humidity, and knead it twice until the dough doubles. Small oven 170, bake the middle and lower layers for 25 minutes. Cover the bread with tin foil when it is baked to the top color. Gently press the baked bread with your fingers, and the gravure will rebound immediately. Take out the baked bread, take it out of the mold, let it cool, sieve off the milk powder on the surface, and then take out the prepared cheese stuffing. Cut the baked bread into four pieces, cross-cut it from the middle, put the prepared cheese stuffing on the cross section, and then put the cheese stuffing on the side. Dip a layer of milk powder in the place with cheese stuffing.
If you like sweetness, the milk powder on the outer bread can be sieved with some fine sugar, which will taste sweeter. Adjust the milk content in the dough according to the water absorption capacity of the dough, and adjust the baking time as long as the dough is soft. It can also be adjusted according to my own electric oven. My own electric oven can last for 25 minutes. About cheese stuffing: If you like cheese with special taste, you can adjust the cheese stuffing as follows: whipped cream cheese 120g, milk 20g and sugar 30g. Dip in normal milk powder ~