1. First, make dough. Stir and knead 1 20g medium gluten flour, 1 g angel yeast,1g salt,10g milk powder, 50g water and10ml vegetable oil, and ferment to twice the size of the original dough.

2.2. Pressed air forms a cake embryo with a thin middle and a thick periphery, and it is raised for 10 minute.

3. Third, brush the seasoning. When the dough is fermented, prepare seasoning, appropriate amount of onion (called skin bud in Uyghur), a little cumin powder, appropriate amount of salt and appropriate amount of vegetable oil, stir them into slurry, brush them evenly on the surface of the cake embryo, and then punch holes in the thin part of the cake with a self-made punch.

4. Fourth, baking. Preheat the oven for more than 230℃ 15 minutes, bake the middle layer for 10 minutes, rotate the baking tray for 180 degrees, and continue baking for 7- 10 minutes until the surface coloring is satisfactory.