Sieve the flour and cocoa powder, put them into a container, dig out three holes, add salt, sugar and yeast powder respectively, cover the flour, pour liquid (milk and eggs) from the periphery and mix well * Leave about 20cc of milk first.

When the flour is evenly mixed until there are no flour particles, take out the flour and knead it into a ball (the reserved milk is slowly poured in several times), knead it into a non-stick dough and knead it into cream cubes. After the cut cream is completely kneaded, beat the dough several times, and the dough will become smoother and more malleable after repeated beating, until the dough can stretch out of the film (grab the corner of the dough, beat the dough vigorously in the direction of the table, and beat it repeatedly until it forms a film). Cover with plastic wrap, rub a few holes, and put in an oven with an internal temperature of about 30 degrees for fermentation for 50-60 minutes to make the dough swell to twice its size. When the fermented dough is poked into the middle of the dough with fingers, holes can be left in the dough, that is, the fermented dough is lightly pressed, exhausted, divided into three equal parts, kneaded into a circle, and fermented for 10- 15 minutes.

Put it into a non-stick baking mold and ferment for 45 minutes. When the dough swells to twice its size, it is finished. Coat the surface of dough with egg liquid, put it in a preheated oven, and bake at 180℃ for about 20~25 minutes.

After baking, take it out of the mold, put it on the iron grating, cool it and slice it.