Balsack is a snack of Kazak people. Just like Chinese steamed buns, Balsack and milk tea are often conjoined. Just like Chinese steamed buns and porridge.

Details of ingredients:

Flour, sugar, baking powder, ghee, vegetable oil and milk

Steps:

1. Melt the sugar and baking powder in warm water, and heat the ghee in a microwave oven (some honey can also be put).

2. Put the flour in the basin, add the water of sugar and baking powder, add the ghee and mix the dough together, and knead the dough until it is light, and make it slightly softer. Cover the kneaded dough with plastic wrap for fermentation (you can put it directly in the pot and cover the lid) and wake up for 3 minutes.

3. Cut the awakened dough into small doses, roll it into thin skin with a rolling pin, and cut it into small diamonds, or squares or rectangles of 4-5cm. There is also a round Borsack, which is called "Tuogai Borsack", and "Tuogai" means camel. It's about the big Balsac. This kind of Borsack is as big as table tennis, and some are slightly bigger. After the noodles are mixed, knead them into a circle by hand.

4. Fry in a pan. Remember to turn it over and fry it until it is brown.

5, crispy after frying, with a little sweetness, crispy and delicious.