Cooking Steps

1. 

   Step1:If it's a flake of brown sugar, rub it up. Add butter and melt in wate

2. 

   Step2:At first, the oil is separated. Keep stirring to make the oil and sugar blend. Then cool them for standby. Be sure to cool them. Otherwise, they will defoamer when mixed with eggs. Yellow sugar is used for good color. Other sugar can also be used.

3. 

   Step3:Beat eggs with sugar at high speed until they turn white. About one minut

4. 

   Step4:Put the brown sugar and butter into the eggs. Beat well at low spee

5. 

   Step5:Add 2.5G vanilla extract. No nee

6. 

   Step6:Add medium powder. Mix the egg head until there is no dry powder. Beat evenly at low speed. Refrigerate for 30 minutes

7. 

   Step7:Brush oil on both sides of the omelet pan. Preheat over medium and low heat. Use a scoop to scoop up the ice cream. Put it in the center. Then cover it. If you see steam, turn it off.

8. 

   Step8:Roll it up while it's hot. Turn off every time you make it. Put in the batter and cover it before firing. Otherwise, it's easy to burn.

9. 

   Step9:Put the omelette in the bowl in the shape of a bowl. It's concave all around. Take it out when it's cool. It's like a flower bowl

10. 

    Step10:Preservation - store in a sealed bag after cooling. It can be kept for 23 days. The batter can also be refrigerated for 23 days. No ice cream. It's good for snacks.