1. Pour the caster sugar and yeast into warm water, stir to dissolve, pour flour and milk powder into the bowl
2. Pour the yeast water and oil into the flour, stir with chopsticks to form a flocculent
3. Knead into a smooth dough with your hands, about a few minutes, and then divide the dough into 105 grams of white dough to make banana pulp
4. Add pumpkin powder to the remaining small dough
5. Knead it into yellow dough, knead more to knead the pumpkin powder in, if it is really difficult to knead, you can wet your hands and knead again
6. Divide both the white and yellow dough into 6 portions
7. Knead the white dough longer, and tip both ends
8. Roll the yellow dough into a thin oval shape, a little longer than the white dough. Spread a layer of corn oil on the surface (outside the formula), leave the joints without oil, and put on white dough
9. Pinch and close the mouth tightly, with the mouth facing down, rub it to make the flesh and banana skin closer, then use your thumb and index finger to pinch 3 or 4 sticks, pinch out the banana handle at one end, and place the finished banana in the steamer. Put a silicone steaming pad underneath
10. 0.5g cocoa powder is mixed with 1.3g water
11. Dip the cocoa liquor with your index finger and rub it on the banana peel
12. Cover the pot and leave it to ferment for about 30 minutes in a warm place (you can put hot water in the pot). You can see that the volume is obviously larger. The time must be sufficient. The specific time depends on the fermentation situation. After the water in the pot is boiled, put on the steamer, turn to medium heat and steam for about 13 minutes. When the time is up, turn off the heat and continue to simmer for 5 minutes before opening the lid.
