Accessories: yeast powder (appropriate amount) and alkaline noodles (appropriate amount)

1 Add proper amount of water and yeast powder to common flour, and knead it into dough for proofing.

2 Add a little alkaline flour and water to sorghum flour to make dough. Sorghum flour is very loose, so be patient and knead it more.

Take out a small part of white dough, which is about twice as big as sorghum dough.

4 Wrap the sorghum dough into a small portion of white dough.

Wrap it like a steamed stuffed bun and press it flat.

6 Press the remaining big dough flat, roll it slightly, roll the sorghum dough as big as the big dough, and roll the two kinds of noodles together into a pancake of about 0.5 cm (sorghum flour on the top and white flour on the bottom). Put a little salt, pepper noodles, sesame paste and sesame oil on the cake, mix well and wipe well.

7 Roll up from top to bottom.

Sprinkle a little flour on the knife and cut the rolled dough into pieces.

9 Steam for 25 minutes.