要做(zuo)好一(yi)(yi)個蛋筒，首(shou)先準備低粉和(he)糖粉，鹽混合過篩放(fang)在(zai)高點的容器(qi)(qi)里(li)備用(yong)把(ba)黃(huang)(huang)油(you)(you)提前取出切成(cheng)小塊在(zai)室溫中(zhong)自然(ran)軟化(hua)，然(ran)后把(ba)軟化(hua)的黃(huang)(huang)油(you)(you)放(fang)在(zai)容器(qi)(qi)里(li)用(yong)打(da)蛋器(qi)(qi)打(da)散開，把(ba)蛋白倒入面(mian)粉糖粉鹽里(li)，用(yong)打(da)蛋器(qi)(qi)打(da)勻(yun)然(ran)后一(yi)(yi)起(qi)加(jia)入黃(huang)(huang)油(you)(you)里(li)用(yong)打(da)蛋器(qi)(qi)攪(jiao)拌(ban)勻(yun)，然(ran)后加(jia)入香草精繼續攪(jiao)拌(ban)勻(yun)成(cheng)甜筒面(mian)糊。

       把平底(di)不(bu)沾鍋(guo)(guo)(guo)(guo)先預(yu)熱一(yi)(yi)下，用(yong)(yong)廚房紙沾點(dian)油擦拭鍋(guo)(guo)(guo)(guo)面(mian)，用(yong)(yong)小勺取少(shao)量(liang)面(mian)糊放在鍋(guo)(guo)(guo)(guo)中，然(ran)(ran)后(hou)以饒(rao)圈方式轉動(dong)鍋(guo)(guo)(guo)(guo)子，面(mian)糊會自(zi)然(ran)(ran)化(hua)開形(xing)成(cheng)(cheng)一(yi)(yi)張薄餅皮(pi)，記住(zhu)不(bu)要(yao)在已饒(rao)圈的面(mian)皮(pi)上重(zhong)復饒(rao)圈哦，當形(xing)成(cheng)(cheng)一(yi)(yi)張餅皮(pi)后(hou)停留幾(ji)秒鐘(zhong)，當餅皮(pi)一(yi)(yi)圈顏(yan)色稍變(bian)黃后(hou)用(yong)(yong)鍋(guo)(guo)(guo)(guo)鏟鏟起餅皮(pi)邊然(ran)(ran)后(hou)用(yong)(yong)手取出然(ran)(ran)后(hou)立刻(ke)卷(juan)成(cheng)(cheng)甜筒狀，用(yong)(yong)大拇指按住(zhu)封口處定(ding)形(xing)，完成(cheng)(cheng)后(hou)再繼續做下一(yi)(yi)個，全部做完后(hou)放涼的甜筒立刻(ke)裝進(jin)密封袋(dai)保存 卷(juan)甜筒狀的時候動(dong)作要(yao)迅(xun)速(su)哦，否則(ze)餅皮(pi)會很快變(bian)硬的。