1. Put the yeast into a small bowl, add warm water, stir evenly, and let it sit for 5 minutes;

2. Put the flour into a basin, make a well in the middle, and pour in the yeast. Water, milk;

3. Mix the yeast water and milk evenly, then stir in the flour in circles from the inside out, stir until the liquid and flour are combined, and then knead the dough evenly (i.e. Sanguang : Basin light, surface light, hand light);

4. Take out the dough, knead it on the chopping board for about 10 minutes until the dough is smooth and soft, round it into a basin, cover it with plastic wrap, and leave it in a warm place to ferment. Double the size;

5. Take out the dough, knead it fully for more than 10 minutes, remove excess air bubbles, and finally roll it into a long strip. Divide it evenly into six equal parts, roll each one into a round shape, flatten it, and use a rolling pin Roll out into a round pancake;

6. Finally let it rest for about 20 minutes, use a fork to pierce a few holes on the surface one by one (pierce it thoroughly), and lay it on the drawer;

7. Turn on the heat, turn to medium-low heat and steam for 10 minutes, turn off the heat and take it out after 5 minutes;

8. Brush both sides of each pancake with a thin layer of oil, brush with sauce, and sprinkle with barbecue powder; < /p>

9. Preheat the oven to 250 degrees and bake the middle layer for 5 minutes until the surface is slightly colored;

10. Take out the baked cakes, cut them crosswise, add donkey meat slices and Just cucumber slices.

Okay...