Baked Milk
1.
The ingredients are ready.
2.
Add cornstarch to the milk, stir evenly with chopsticks, and let it stand for a while until the flour and milk are fully integrated.
3.
Add two egg yolks and stir thoroughly again. If the powder is still granular, you can sift it once to make the finished product taste more delicate.
4.
Pour the paste into the pot, add the cheese slices, cook slowly while stirring on a low heat, and the cheese slices will melt slowly as the temperature rises.
5.
Continue to heat on a low heat and stir slowly. At this time, you must pay attention to the state of the batter. About 1 minute, the batter turns into a thick paste.
6.
Pour the milk paste into the mold, smooth the surface with a spatula, and shake it slightly to make the surface smooth. Cover with plastic wrap and put it in the refrigerator until solidified.
7.
The coagulated milk paste is demoulded and cut into small pieces.
8.
Cover the baking tray with greased paper, put the milk cubes in the baking tray, and brush a layer of egg yolk liquid on the surface.
9.
Preheat the oven at 200 degrees in advance for 5 minutes, then put the milk cubes in the oven and bake on a medium heat of 200 degrees for about 15 minutes, until the surface turns brown.
10.
The fragrant roasted fresh milk is ready to be eaten. Take a bite while it is hot. The outer skin is tender and the filling is soft and delicate. It is unstoppable. If it is hot, put it in the refrigerator and eat it. It is more enjoyable than ice cream!
Tips:
The refrigeration time is related to the state of the batter. The thicker the batter, the faster it solidifies. In my state, about 30 minutes is fine. If it is thinner, you can refrigerate it overnight and bake it.
The baking time and temperature are adjusted according to your own oven. The paste is already cooked, as long as the surface is colored. Some ovens only need to bake for 5 minutes, so pay attention to the coloring when baking.