Who knows how to roast Hejian donkey meat?

Method for make authentic Hejian donkey meat by fire

Raw materials:

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.

Accessories:

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

Accessories:

Thousand Island Sauce.

Exercise:

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, three lights: 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 soft, round it, 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 into strips, divide them into six equal parts, knead them into circles, flatten them, and roll them into round pancakes with a rolling pin;

6. Finally, after about 20 minutes, stick a few holes on the surface one by one with a fork to pave the way for the drawer;

7. It's on fire. After the fire starts, turn to low heat for steaming 10 minute. Turn off the fire for 5 minutes and take it out.

8. Brush a thin layer of oil on both sides of each cookie, 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 cake, cut it horizontally, and add pieces of donkey meat and cucumber.