Cooking Steps

1. 

   Step1:Mix the dry yeast with warm wate

2. 

   Step2:Sift high gluten and low gluten, put them into a steel basin, add in the method (1) mix slightly, and then add salt, olive oil, white sugar and egg yolk to form a dough

3. 

   Step3:Take out the dough, beat it until smooth, seal it with plastic film, and ferment for about 35 minutes

4. 

   Step4:When the dough is twice the size, take it out, brush a layer of oil on the baking tray, roll the dough into a flat round skin, put it in the baking tray, and then ferment for another time. About 30 minute

5. 

   Step5:Preheat the oven at 210 degrees. Fork out the fermented dough with a fork. Put it in the oven for 10 minutes. Take it out after 7 minutes and brush it with oil again to increase the crispy taste

6. 

   Step6:Take out the diamond cutting block after bakin

7. 

   Step7:Slice lamb into thick slices. Slice parsley into 1cm segment

8. 

   Step8:Hot pot (without oil). Put the mutton in the baking bleeding water. Scoop up. Pour out the baked juice

9. 

   Step9:Heat the pot again. Add a little oil. Put in mutton. Then add salt and cumin. Add chili powder according to your taste (do not fry for a long time

10. 

    Step10:Put in the cake cut into diamond shaped pieces, stir well, and sprinkle with cilantro.