Yogurt and Cheese Snack Pack

1. Dough: 56 grams of high gluten flour, 1 gram of dry yeast, 18 grams of water, and 18 grams of egg mixture

2. Main dough: 20 grams of high gluten flour, 16 grams of low gluten flour, 10 grams of sugar, 1 gram of salt, 16 grams of cream cheese, 25 grams of yogurt, 6 grams of butter, decoration: a small amount of almond slices, a small amount of puff pastry

3. Mix the dough ingredients,

4. Knead into a smooth dough, put it in a bowl, and ferment.

5. The dough has grown to more than three times its size.

6. Tear into small pieces and pour them into the bread machine along with the main dough material except butter,

7. Stir into a uniform dough and add butter.

8. Stir again until the film can be pulled out.

9. Roll it round, cover it with plastic wrap, and let it stand at room temperature for 30 minutes.

10. Divide into three equal parts, roll round, and relax for 15 minutes.

11. Roll it into an oval shape.

12. Fold the long side towards the center.

13. Rub one end into a cone shape. Relax for 5 minutes.

14. Roll out a long triangle.

15. Stretch the tip while rolling up the dough.

16. Close the mouth downwards,

17. Place it in a baking tray and let it ferment for about 40 minutes.

18. When the dough grows to 2.5 times its size, spray water on the surface, stick almond slices, and sprinkle a small amount of puff pastry.

19. Place it in the oven, in the middle layer, over 160 degrees Celsius, and bake for about 25 minutes.

20. The surface is golden brown and baked.