practice

sift the flour and cocoa powder, put them into a container, dig out three holes, put in salt, sugar and yeast powder respectively, cover them with flour, pour in liquid (milk and eggs) from the periphery, and mix well * leave about 2cc

When the flour is mixed well until it is flour-free, take out the flour and knead it into a ball (pour the reserved milk in several times slowly). The dough will become smoother and more malleable after being whipped for many times, and it will be finished when the dough can be stretched out of the film (grab a corner of the dough, jerk it out on the table, and repeatedly knead and whip it until the film is produced). Put the dough into a container with its mouth closed down, cover it with plastic wrap, rub a few small holes, and put it into an oven with an internal temperature of about 3 degrees for fermentation for 5-6 minutes, so that the dough expands to twice its size, and the fermented dough is poked in with your fingers. The dough can leave holes, that is, the fermented dough is lightly pressed and vented, then divided into three equal parts, kneaded into a circle, and fermented for 1-15 minutes. The dough stems grow into ellipses, both sides are folded in, and rolled up from the end. After rolling up, the closed mouth is pinched down and put into a non-stick baking mold, and the final fermentation is carried out for 45 minutes. When the dough swells to twice the size, it is finished, and the dough surface layer is smeared.