1. Millet porridge.
2. Add flour and make a smooth dough and leave for half an hour.
3. The fermented dough is vented and knead smoothly again.
4. Cut into small doses of uniform size.
5. Knead the small agent smoothly into a steamed bun, and then roll it into a small cake. Proof for ten minutes.
6. Use chopsticks to pierce the top of the biscuits to prevent foaming.
7. Brush the oil on the baking tray and put the biscuits in. Brush the top with a little water and dipped in an appropriate amount of black sesame seeds.
8. Adjust the temperature to 220 degrees and it will be OK in 15 minutes.
9. Let's have some garlic sprouts from my own planting and dip it with soybean paste.
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