1. Stir sponge dough evenly for 2 hours, stir with main dough until gluten is fully formed.
2. Mix some milk with instant jelly powder, add cream cheese, and finally add the preserved cherry tomatoes.
3. Stir the mixture of fermented cream and chiffon stuffing evenly, add flour and set aside.
4. Divide 70 grams each, relax for 15 minutes, and then, shape up.
5. Set up the top temperature is 190 degrees, bottom temperature is 170 degrees. Baked for 15 minutes.