Practice and formula of Lycium barbarum in Xinjiang; Cooking method of Lycium barbarum in Xinjiang

1. Dough: flour 1000g, salt 20g, yeast 8g, beer 200g, maltose 40g, fresh milk 300g, clear water 100g, olive oil 50g batter: flour 30g, appropriate amount of water.

2. Pour maltose into the beer, put it in the microwave oven, stew for one minute with medium heat, and take it out;

3. Stir the beer with a spoon to fully blend the syrup and the wine;

4. When the beer is dry to below 40 degrees Celsius, pour in yeast;

5. After pouring the yeast, fully stir it to dissolve, stir until there are no particles, and then cover it with plastic wrap;

6. Preheat the oven to 50 degrees and put it on the fermentation stall. The temperature is about 30 degrees. Put the beer and malt syrup mixed with yeast into the oven for fermentation for about 6 hours.

7. Make batter for daubing; Mix flour with 10 times of water, then boil it with strong fire, and take it out when the batter is slightly sticky;

8. Heat the 34L oven up and down 180 degrees, put the baking tray in the middle and lower layers of the oven and bake for 60 minutes.