1. Mix low-flour, baking powder, and cornstarch evenly, and sieve for later use.
2. Add the milk and butter in the microwave oven until the butter melts.
3. Beat the eggs with sugar.
4. Place the milk and butter liquid at about 30 degrees, slowly pour it into the egg liquid, and beat evenly.
5. Sift in the powder that has been sieved.
6. Stir to form a thick batter.
7. Heat the small pot, and apply a layer of butter on both sides-all corners and corners should be wiped well.
8. Pour in the batter and cook on low heat for about 1 minute on each side. Change the sides until the heat is not obvious and it is cooked.
9. Then use a knife to spread ice cream on each slice of cake, put two slices together, and freeze in the refrigerator.
10. When eating, take it out and warm it up for 5 minutes, cut it open, and hold it directly. It's super cool.
Tips:1. The baking powder must be sieved evenly with the low powder, otherwise it will be difficult to mix well.
2. The ice cream flavor is your choice, I use homemade banana chocolate ice cream.
3. The small pot must be coated with a lot of butter, otherwise it will stick...you know.
