1. Put the eggs in a bowl, beat them up and set aside
2. Pour salad oil and sugar into a bowl and stir evenly
3. Sift in low powder
4. Mix into a uniform, particle-free custard
5. Add some black sesame seeds and mix well
6. Preheat each side of the egg roll mold for 1 minute on low heat. The first time I use it, I still apply a layer of melted butter on both sides.
7. I scooped a spoonful of custard and put it on the mold, I scooped a bit too much
8. Close the lid and buckle the handle. Bake for about 1 minute on each side
9. When it's baked to the darker yellow as shown in the picture
10. Roll it up right away into an egg cone
11. Prepared corn kernels, peas, diced onions, and diced carrots
12. Put the vegetables in a frying pan and stir fry
13. Add a pinch of salt, appropriate amount of pizza sauce and pizza straw, stir-fry well and set aside
14. Boil the crab sticks and sweet shrimps in hot water, remove the shells of the sweet shrimps, and dice the ham
15. This is the prepared ingredients, I made 6 of them
16. Mix 2 kinds of fillings and mix well, take an egg cone and put a little filling
17. Spread a layer of shredded cheese, and then repeat the addition until it is filled with fillings, and put them in the baking dish in turn. I divided them into two baking
18. Put it in the preheated oven at 180 degrees, the middle and lower layer, about 12 minutes, until all the cheese is fully integrated
Tips:1. Because this is used to make pizza, the amount of sugar used in the recipe of the cone is less, if it is directly practical to make the egg roll, the amount of sugar can be added to 25 or 30 grams
2. The baked egg cone has a deep golden yellow skin. This kind of egg cone is particularly crispy, but it should be rolled quickly. It should be rolled after being removed from the mold. Otherwise, it will become brittle after a while. I can't roll it
