Millet and quinoa are steamed first. Pour the dry ingredients (except dried cranberries) into the basin. Because steamed millet and quinoa also contain water, slowly add water or milk and adjust the right amount of water, knead it into a ball, and finally I add oil.

Knead until smooth and not sticky, but my millet and quinoa are added too much (the whole weight is very heavy ~ it is planted by my own family ~), so it is impossible to be smooth, because millet and quinoa have a lot of particles, but they can still be rubbed until they are not sticky! Put the dough in a closed space with a bowl of hot water next to it to speed up the fermentation. The fermentation time is 30-50 minutes. If you want a softer taste, you can ferment it for a longer time. I like fermentation for 50 minutes.

After fermentation, cut into 6 equal parts, knead into 6 small balls, cover with plastic wrap and relax 15 minutes.

After the round stick grows into a square, it is wrapped with dried cranberries (soaked in wine and sliced), rolled into strips, with one end flat and the other end wound and connected into a circle, and then put into a closed space for fermentation for 30-50 minutes.

Boil the sugar water in a hot pot, turn off the heat after boiling, put the shellfish in boiling water and scald each side for 20~30 seconds. If it's not too hard, just perm it for a while. After a little draining, you can coat the surface with milk or whole egg liquid or protein. This time, I applied protein liquid to make the roasted refined oil shiny.

The oven was preheated at 200 degrees for 65,438+00 minutes, and the shell was baked in the oven for 65,438+05 minutes to complete the healthy and full shell of millet and quinoa.