1. Put the whole eggs and fine sugar into a mixing bowl and stir until even.

2. Add the butter and salt that have been softened at room temperature into step 1, and continue to stir until the butter is completely mixed.

3. Add water, water malt and vanilla extract to step 2 and stir together until water malt is completely mixed.

4. Finally, sift the low-gluten flour into step 3 and continue stirring.

5. Stir step 4 until the batter drips evenly in straight lines when picked up with a whisk.

6. Cover the batter from step 5 and put it in the refrigerator. Let it sit for at least 15 minutes until the bubbles on the surface disappear and the basic batter is ready.

7. Heat a pan over low heat, add a few drops of olive oil, and spread the oil evenly over the entire pan with a kitchen towel.

8. Take a round mold with the inner circle greased with oil and put it into the pot in step 7, and pour an appropriate amount of the basic batter in step 6.

9. Heat the batter in step 8 over low heat for about 10 seconds, then pull up the round mold vertically.

10. Slightly shake the pan in step 9 to spread the batter evenly in a round shape.

11. When even small bubbles appear on the surface in step 10, turn it over and continue frying until both sides are light brown.

12. Place the dough from step 11 on a kitchen towel, roll it up into a cone shape while it is hot, and wait until it cools down slightly to take shape.