Steps: 1. Prepare ingredients; 2. Stir eggs and white sugar evenly; 3. Add milk and corn oil and stir evenly. 4. Sift in glutinous rice flour and cocoa powder and stir well. 5, the batter is very sticky, pick up the eggbeater, you can pull up the batter about 3 ~ 4 cm, similar to the state of making puffs. 6, the evenly stirred batter is very smooth and shiny. 7. Put the batter into a flower bag, the flower mouth can be used or not, and it is also possible to squeeze the batter directly, so there is no grain on the finger potato. 8. Squeeze the batter on the baking tray, and the potato will swell, leaving a gap. When you lift the paper bag, you will pull up the batter. If you don't like the bulge of the batter, you will get your fingers wet. Just press the bulge. 9. Put the baking tray in the middle layer of the preheated oven, bake at 18 degrees for 2 minutes, and it will be hollow without natural cooling in the oven. 1. The potato swells and becomes bigger, giving off a rich chocolate taste, which is cooked.