A. Method

1. Mix to 70–80% gluten development, with a dough temperature of 24–25°C.
2. First proof: 26–27°C for 60 minutes.
3. Divide the dough (60 g), round and rest for 15 minutes. Shape with 20g cream cheese filling inside and seal tightly.
4. Proof at 30°C/75% relative humidity for 40 minutes.
5. Bake at top heat 190°C/bottom heat 160°C for 12–14 minutes.
6. Leave to cool, spread with topping cream and dust evenly with the finishing powder.

Salted egg mixture: Mix alcohol into the salted eggs to remove the odor. Then bake the mixture to allow the aroma to evaporate at 185°C for 8~10 minutes.

B. Characteristics

1. Malt + S500 → improve volume, fermentation and flavor.
2. Salt and custard powder in the filling → balance sweet and savory flavors with depth.
3. Snow-white cheese powder → an attractive appearance and refined flavor.