Next: roll the toast into thin slices.

Next step: put corn ice cream in the middle, lest it leak out.

Next step: take a bowl or egg tart mold and buckle it on it, press it hard and tear off the extra edges. Freeze in the refrigerator until hard (more than four hours).

Next step: put a little more oil in the pot, bring it to a boil, add toast ice cream, fry until both sides are brown, and take it out immediately.

Absorb excess oil with oil-absorbing paper before eating.