Strain the flour into a sieve.

Combine sugar, salt, malt and dry yeast.

Add eggs and water.

Make the dough so that you don't see the raw powder.

When the raw powder disappears after kneading, measure it, and take out the butter that was briefly put in the freezer and mix it. The reason why you put it in the freezer is to make it not too tough.

I'm going to rub it hard. Knead the dough by hitting the floor a lot to form gluten. After brushing, cover it with plastic or cover it with a blanket on the warm lower neck for the first fermentation. For your information, at this time, the humidity is 70 to 80 degrees, and the time is 50 minutes.

I'm going to make a filling. Measure sugar and starch and mix milk and cream cheese.

Mix well over low heat. Be careful not to get stuck.

Mix cream cheese, milk, sugar and starch together. Stir well and place in refrigerator.

Remove the dough after the first fermentation and remove 90g each. Make it round.

I'll slightly push it to make it comfortable.

Put it in the mold and press the edges.

Put the filling I put in the refrigerator in the piping bag and cut the bottom. Roll it in from the outside.

Bake at 180 degrees for 20 to 25 minutes. It would be more delicious if I did the second fermentation.Pass! You just need to do the second fermentation for about 30 minutes.