Bao dough

1. Cut 5 pieces of baking paper at  8 x 12 cm / 3 x 5 inches
2. Combine the flour, lukewarm milk, sugar, and yeast, in a large bowl and mix until just combined
3. Then knead until a rough ball
4. Divide the dough in half, and color half yellow by kneading in a couple of drops of yellow food coloring until evenly colored and smooth
5. Knead the white dough until smooth
6. Divide each color into 5 balls
7. Cover the portioned balls with cling wrap and let rest for 10 minutes
8. Uncover the balls and flatten a white portion to remove all air
9. Roll it up into a long cylinder approx 11 cm /4.3 inches, and pinch the ends so they are rounded like the inside of a banana
10. Flatten a yellow portion to remove all the air and roll it out into a rectangle large enough to wrap around the white portion
11. Place the shaped white dough on the yellow rectangle and lightly brush the white dough with a layer of vegetable oil (this will help the banana peel later)
12. Then roll the white dough up in the yellow, pinching the steam and ends tightly to seal
13. Slightly curve the dough so it resembles a banana and place it on a prepared sheet of baking paper
14. Mix together the cocoa powder and water and using a small paint brush or finger, paint lines of cocoa powder on the banana skin
15. Repeat with the remaining dough
16. Cover the shaped baos with cling wrap and let them proof for 30-45 minutes, or until puffed up but not yet doubled in size
17. Bring a large pot of water to a boil and reduce the heat to medium-high
18. Place the steamer over the pot of water and steam the buns for 9-10 mins
19. Allow the buns to rest in the steamer after cooking for 5 mins
20. Serve with condensed milk for dipping