Egg white 1 piece

Low powder 48g

Sugar 35g

Butter 35g

2 teaspoons of cocoa powder

Salt 1 pinch

Milk 32g

The method of chocolate crispy cone

Beat the egg white with sugar slightly and mix well until the sugar is basically dissolved (don't send it away)

Melt the butter in water, cool it slightly until it is not hot, then add it to the egg white a little bit, stir it quickly while adding it, and mix well.

Add milk and mix well.

Sift in the low powder and cocoa powder, first stir, then stir a few times, and then press the remaining small particles evenly with a spoon to make the batter.

Preheat the machine, scoop a proper amount of batter and bake it, which takes about 1 minute.

Take it out quickly, roll it into a tube, let it stand and let it cool.

Tips

Try to cook and eat now! What you can't finish at one time needs to be sealed and preserved. If you want to heat it up when you take it out again, you can go back to the pot or bake it in the oven for a while!

If there are many bubbles after the batter is mixed, let it stand for about 30 minutes. Of course, there will not be many bubbles if you operate it carefully!

Pan version: preheat the pan with low fire, put a proper amount of batter into the pan, lift the pan and rotate it quickly to form a pancake, fry it with low fire until it solidifies, turn it over and fry it for a while, and feel the edges are a little crispy! This kind of thing is what makes perfect. The skilful frying is thin and even, so congratulations, you got a crispy pot!

Roll up quickly after cooking! At this point, you may fly like a chicken! Because it's so hot! Watch your hands. Oh!

If you want to put ice cream balls, it is suggested to wrap paper towels or something at the bottom of the cone, because the ice cream may melt and leak out!

Soft-crust ice cream can be wrapped directly! Or just chew ~ add fruit ~ add yogurt ~! In short, you can eat anything! As long as you can imagine!