Lava Cheese Toast

Name: Lava Cheese Toast
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 slices Toast; 15g butter; 20g Zhongyu Cake Wheat Flour; 210g Pure milk; 2 tablets Cheese slices; 10g Caster sugar

by I have dried shrimp

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Toast is the first choice for many people's breakfast, because it can be eaten immediately, it is convenient and healthy, and you can stay in bed for a few minutes. Simply adding your favorite jam is also a good way to eat.
But for the editor who is unwilling to be ordinary, toast with various sauces is far from enough, and the ultimate goal of the editor is to eat hard.
For those who love sweets, today’s rock-yaki cheese will definitely make you crazy. Thick sliced toast, thick cheese sauce, slightly browned crust, close contact between cheese sauce and toast, a mouthful of milk that fills the whole mouth, is so ecstasy!

Ingredients

3 slices Toast
15g Butter
20g Zhongyu Cake Wheat Flour
210g Pure Milk
2 tablets Cheese Slices
10g Caster Sugar

Lava Cheese Toast

1. Put the butter in a milk pan and melt into a liquid over a low heat;

2. Add low-gluten flour and stir evenly until bubbling;

3. Pour in pure milk and stir evenly until there are no particles;

4. Add cheese slices and stir evenly;

5. Turn off the heat and add fine sugar and stir evenly;

6. Spread a layer on the toast;

7. Sprinkle with sliced almonds;

8. Put it in the middle layer of the preheated oven, heat up and down at 200 degrees, and bake for 10 minutes;

9. Invincible and delicious

Tips:
1. Each oven has a different temper, and the temperature needs to be adjusted by knowing the temperature of the oven!
2. The wheat flour for Zhongyu cake is extracted from imported high-quality wheat and Zhongyu Sunshine wheat core essence. It is rich in protein and has a strong aroma of wheat; the cakes have good expansion force, large volume, high yield, strong stability, full appearance, soft and delicate tissue, and the products are soft, delicious and elastic.