How to make chocolate quicksand bag:

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ingredients: medium gluten flour, yeast, pumpkin, dove chocolate and sugar.

step 1: steam pumpkin, mash it, cool it, add 15g of flour and yeast melted in warm water, and knead it into a non-sticky yellow dough. The proportion of flour and pumpkin is about one to one, and the other 7g of flour is added with yeast melted in warm water and kneaded into a non-sticky white dough, which is fermented in a sealed container with plastic wrap and taken out when it is 2-3 times larger.

step 2: after the dough is taken out and vented, first take a small piece of white dough and roll it into thin slices with a rolling pin (not too thin), then use the yellow dough to wrap the stuffing. After wrapping, put a little water on the bottom and dip it in your feet, and then dip it in the white dough.

step 3: put it all in the steamer, put cold water under it, cover it and steam for about 2 minutes, then steam over high heat, and then steam over medium heat for another 12 minutes. Then turn off the fire, don't open the lid immediately, and wait patiently for about 4 minutes.

step 4: success! Then take it out and let it cool while melting the chocolate. Just draw the eyes and mouth of lazy balls with a toothpick.

step 5: draw it.