Douguo gourmet chocolate quicksand bag column recommends you a complete collection of chocolate quicksand bag practices, how to share the eating skills of chocolate quicksand bag, the most authentic practices of chocolate quicksand bag and the home-made practices of chocolate quicksand bag, and more simple practices of chocolate quicksand bag come to Douguo cuisine.

Ingredients: medium gluten flour, yeast, pumpkin, dove chocolate, sugar.

Step 1: steam the pumpkin, mash it, cool it, add flour 1 50g and yeast melted in warm water, and knead it into a non-sticky yellow dough1flour pumpkin with a ratio of about one to one. Add the yeast melted in warm water to another 70g of flour, knead it into a non-sticky white dough, and seal the container with plastic wrap for fermentation until it is 2-3 times larger.

Step 2: After the dough is taken out and exhausted, first take a small piece of white dough and roll it into thin slices (not too thin) with a rolling pin. Then use 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 white dough.

Step 3: After all the packages are wrapped, put them on the steamer. First, put cold water on the bottom, cover them with a lid, and then steam them for about 20 minutes. Then steam them on high fire. When steam comes out, change them to medium fire, and steam them for 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.