1. If it is flaky brown sugar, crush it, add butter and melt it in water
2. The oil is separated at first. Stir constantly to fuse the oil and sugar, then cool it for later use. It must be cooled, otherwise it will defoam if mixed with the egg. Brown sugar is used for good color, but other sugars can also be used. The picture shows the mixed state
3. Add sugar to the eggs and beat them with a whisk at high speed until they become white and plump, about a minute
4. Pour brown sugar and butter into the beaten egg, beat well on low speed
5. Add 5 grams of vanilla extract or not
6. Add low flour, mix the egg ends until there is no dry powder, beat evenly at low speed, put in the refrigerator for 30 minutes
7. Brush both sides of the egg roll pan with oil, preheat over a medium-to-low heat, fill a spoon with a spoon for digging ice cream, put it in the center, and then cover. If there is steam, turn it off, turn off the flame after it is cooked. Roll it up while it is hot, turn off the heat every time you make one, put it in the batter and cover it again, otherwise it will burn easily.
8. Put the omelette into the bowl in the shape of a bowl, with all sides recessed inward, and wait for it to cool before taking it out, and it will become a flower bowl. Preservation: Store in a sealed bag after cooling. You can keep the batter for 2-3 days or keep it in the refrigerator for 2-3 days without ice cream. It is also delicious as a snack!
