Materials and working methods

Stir 1. 130g low-gluten flour, 30g white sugar, 2g yeast and 10g cocoa powder evenly, add 180g milk and 1g egg liquid, stir into a fine paste, sieve once, cover with plastic wrap and ferment at room temperature for half an hour.

2. Stir the muffin paste with the eggs before making, pour it into a non-stick pan and heat it with low fire until it is full of bubbles, add dark chocolate and banana slices, fold it in half and cut it into slices.