1, raw material: choose millet with good color, no moth and mildew, and wash it with clear water to remove impurities.

2. Grinding: Soak the millet in water for 2-3 hours, dry it, grind it to a fineness of more than 80 meshes with a mill, and dry it.

3. Mixing and stirring: add proper amount of flour to millet flour to increase the viscoelasticity of dough. The addition ratio is 1: 1. After pouring into the blender, add milk powder, refined salt, sugar, vegetable oil and eggs in turn, stir evenly, then add syrup, and finally add a little salt and baking soda, and stir for about 10 minute.

4. Molding: put the stirred dough into a roller-printed biscuit machine for rolling molding.

5. Baking: Bake the formed biscuit blank in an oven at about 220℃ for 5 ~ 10 min.