1. Cut the bread slices in two and bake them in a frying pan for a while.
2. Pour the eggs into the milk.
3. Use a sieve to add the low-gluten flour to the custard.
4. Add sugar and vanilla extract and stir well.
5. Tear a mouth in the middle of the bread slice and pour the egg cream.
6. Put it in a microwave oven, turn at 600w for about one minute, adjust the time, and the internal egg and milk will freeze.
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