200 grams of flour (white flour), 2 grams of yeast, 20 grams of warm water (about 37 degrees, that is, hand temperature), milk 1 10 grams.

condiments

Oil, Chili sauce (or sweet Chili sauce, sweet noodle sauce), barbecue material, cooked donkey meat (sliced), cucumber (sliced), Thousand Island sauce.

working methods

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

2. Put the flour into the basin, make a nest in the middle, and pour in yeast water and milk.

3. First mix the yeast water and milk evenly, then circle the flour from the inside out, stir until the liquid and flour are mixed, and then knead the dough evenly (that is, basin light, surface light and hand light).

4. Take out the dough, knead the dough on the chopping board for about 10 minute until the dough is smooth and round, put it in a pot, cover it with plastic wrap, and put it in a warm place for fermentation to double the size.

5. Take out the dough, fully knead the dough for more than 10 minutes, and discharge excess bubbles. Finally, knead it into strips, divide it into six equal parts, knead it into circles one by one, flatten it, and roll it into round pancakes with a rolling pin.

6. Finally, after about 20 minutes, poke holes in the surface one by one with a fork to pave the way for the drawer.

7. Large fire, steam on medium and small fire 10 minute, turn off the fire for 5 minutes and take it out.

8. Brush both sides of each biscuit with a thin layer of oil, brush with sauce and sprinkle with barbecue powder.

9. Preheat the oven at 250 degrees and bake the middle layer for 5 minutes until the surface slightly discolors.

10. Take out the baked biscuits, cut them horizontally, and add the chopped donkey meat and cucumber.