1. Prepare the cornmeal and white flour, and mix the sugar well.
2. Add yeast and warm milk to knead into a smooth dough.
3. Cover and leave to ferment in a warm place until it doubles in size.
4. The dough is vented and divided into small even squeezers of about 50 grams to reunite one by one.
5. Put it in the steamer and let it rise again for 20 minutes.
6. After the fermentation is complete, the pot with cold water is turned on, and the steam is steamed for 15 minutes, and then steamed for another 5 minutes.
7. Served with a bowl of millet porridge.
8. Not bad.
