2. Find a clean vegetable basin, pour in white flour, millet flour and yeast, and mix well.

3. Pour in water, (water is poured into sugar in advance and mixed evenly). Be careful not to pour a lot at a time, pour it several times more and knead the dough into a ball.

4. Put it in a pot, cover it with a lid or plastic wrap, ferment it at a temperature of 25 to 30 degrees, wait for 3 to 4 hours, and when the fermentation is finished, the dough becomes bigger. At this time, the dough is very soft, so you can pour in a small amount of flour and flour, otherwise the steamed bread that will be cut out later will be very soft, and all of them will lie on the steamer and steam out.

5. Cut the noodles, knead them into a strip, and cut them into small pieces with a knife.

6. Knead the dough into a round shape, put it into a steamer, spread a layer of cloth under the steamer, touch some sesame oil on the cloth, and it is convenient to uncover the steamed bread after it is cooked.

7. Cover the steamer, cover the place where the steamer is vented with a wet towel, and steam for 25 to 30 minutes.

8. Open the steamer and press the steamed bread with your hand. If you press it, the steamed bread will rebound by itself, indicating that it is ripe. If you press a pit, it will not bounce, indicating that it is not ripe.

9. After steaming, take the steamed bread out of the pot, uncover it one by one, put it away, and heat it when eating.