1. Wash the millet in advance and soak it in milk for 30 minutes. Do not use too much milk to just cover the millet. Wash the yeast with warm water.

2. Mix the flour, cornmeal, soaked millet and sugar (with the milk for soaking the millet just now), pour in the melted yeast, then add appropriate amount of milk in batches, and knead into a dough. Let it rise for 2 hours. If the weather is hot, the time can be shortened appropriately.

3. After two hours, you don’t need to worry about whether it has doubled in size, and you don’t need to knead the dough. Just dip your hands in water and make it into a steamed bun shape. Steam in the pot for 20 minutes

Suggestion: Mix the soaked millet directly with the noodles without crushing it. If it is too broken, it will have no texture. In fact, if you want to eat it quickly without yeast, you can directly mix it with the noodles and steam it. Forget about fermentation.