1. Eggs, butter, white granulated sugar, low-gluten flour are set aside.
2. The butter is softened, add all the white sugar, and beat until it expands and becomes whitish. (I'm not very good at playing)
3. Add the well-mixed egg liquid one by one and mix well.
4. Sift the low-gluten flour.
5. Add appropriate amount of white sesame seeds and mix well.
6. Preheat both sides of the mold so that the heating is more uniform.
7. Use a spoon to add an appropriate amount of egg batter and pour it on the middle and upper part of the mold. (Mine fell a bit too much)
8. Cover the mold, heat it over a medium-to-low heat, and turn it over after one minute.
9. Check the burnt color and remove the omelette when it is golden brown.
10. Put the quiche on the board, cut it in half with a knife, and roll them up separately. Let it cool and set the shape to be filled with ice cream.
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