Millet steamed bun

I didn't finish the millet porridge, so I won't waste it.

Pour the millet porridge into a container, and add 3 grams of yeast and 10 grams of sugar.

Add the flour and stir with chopsticks until it becomes fluffy like cotton.

Knead it into a dough again, cover it, and let it ferment.

Ferment until it doubles in size.

Open the lid. Take out the dough and place it on the cutting board.

Sprinkle some dry flour on the cutting board, add a little baking soda to the dough, knead it evenly, and knead several times. Neutralize the acidity.

Sprinkle some sugar on the dough and knead it evenly. Steamed buns taste better with a bit of sweetness.

Knead into a smooth dough.

I casually pinched four big steamed buns.

Place into the pot, add cold water to the bottom of the pot. Second fermentation for twenty minutes.

Start steaming the buns again, after the water boils, reduce to medium heat, and steam for thirty minutes. Because the buns are too big.

Turn off the heat and let it simmer for another five minutes.

Off the stove.