Preparation of ingredients:

1. white dough (banana meat): medium-gluten flour 100g, yeast 1g, and 50ml of formula milk.

2. Yellow dough (banana peel): medium gluten flour 100g, yeast 1g, pumpkin 55g.

3. Other ingredients: cocoa powder, corn oil 10g.

Specific practices:

1. Boil the pumpkin 15 minutes, and press it into pumpkin puree with a fork for later use.

2. Pour the white dough and yellow dough ingredients into a bowl and stir them into a flocculent shape, then knead them into smooth dough and ferment them to twice the size.

3. The fermented dough is honeycomb. Take out the white dough, exhaust it, knead it into long strips and divide it into five small portions. After a small dose of rubbing, knead into small strips.

4. Take out the yellow dough, press and exhaust it, knead it into long strips, divide it into five small doses, knead the small doses into circles and roll them into tongues.

5. Brush corn oil on the yellow dough, wrap the white dough in the yellow dough, and pinch it at the closing position to pinch out the banana pedicle and grain.

6. After all the banana shapes are finished, add a little water to the cocoa powder and wipe it on the banana skin at will.

7. Put it in a pot and make it twice as big. Steam in the pot 15 minutes, stuffy for 5 minutes.