Materials

High-gluten flour 2kg, whole milk 500g, butter 250g, yeast 50g, salt 200g, brown sugar 300g, milk 500ml, 15 eggs, garlic 20, lean meat 500g, scallions, sesame oil, pretzels

Practice

1. The first thing you need to do is to pour all the ingredients into the bread bucket and start the bread machine's mixing and rising program. (If you don't have a bread machine, combine all the ingredients and form a dough by hand, then place it in a warm, moist place and let it rise for two hours.)

2. Cut the lean meat into small pieces, flatten the garlic, and mince it together.

3. Put the garlic puree into a bowl, add the appropriate amount of pepper powder, and a little sesame oil, mix well.

4. Wash the scallions, remove the water, cut into chopped scallions and mix with sesame oil.

5. Pour the minced garlic meat and scallions with sesame oil together, mix well again, and become the main filling.

6. Knead the fermented dough again, then divide it into a number of equal-sized desserts and sprinkle raw flour on top.

7. Knead and press the dough into a small ball, then roll it out with a rolling pin into a pancake about a centimeter thick; then dip a small brush into the garlic-scallion puree and brush it evenly over the surface of the pancake.

8. Crack the eggs into a bowl and whisk a few times to combine the whites and yolks. Then, using a small brush, brush the egg mixture around the pastry.

9. Transfer the brushed pastry to a baking sheet (you can use a homemade baking sheet. One baking dish contains one scone, long iron handle with a lid, convenient for roadside barbecue), into the oven (available homemade clay oven, suitable for carrying). 200 degrees, bake for about 15 minutes. Bake for about 15 minutes at 200 degrees.