Kazak scone is a thick cake baked with dried cow dung as fuel, which tastes very fragrant. This kind of cake is also an indispensable food for Kazakhs to drink milk tea. Ingredients: flour, milk or goat milk, sheep tail oil. Practice: Boil the fermented flour with water, knead it with flour, sheep tail oil, milk or goat milk, and put it in sheepskin pocket for fermentation (thick cotton fabric can also be wrapped for fermentation). After the dough is slightly raised, start making cakes without alkali. Generally speaking, they don't have much dough, they only make 2-3 at a time, and they eat them as they bake, so that the cakes are always fresh. The size of the cake depends on the size of the Kazakh "chuck" (similar to the pan made of pig iron by the Han people). The chuck is round, with a diameter of 25-30 cm and a thickness of 5-6 cm. After kneading the dough, put it in the "chuck" and flatten it by hand. Fasten a "chuck" with the same size as the one below. Put the "chuck" on the red-hot cow dung fire, and put dry cow dung on it. Because of the uniform heat, there is no need to turn the cake up and down, and it will be cooked in about 20 minutes. The thickness of the cake is generally 6-7 cm. Features: the cake is golden yellow, soft and delicious; When eating, it is usually cut into small pieces with a knife for guests to eat. Generally, guests should not break off by themselves, otherwise, it is considered impolite. (Ili Kazak)

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