Net Red Cheese Baked Milk Block

Name: Net Red Cheese Baked Milk Block
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500ML Pure milk; 2 pcs yolk; 20g Caster sugar; 50g corn starch; 1 Cheese slices; 2-3 drops Homemade vanilla extract; Some Brush the surface with egg liquid

by Dusty

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Does it look like an egg tart without a tart skin! For some friends who don't like to eat tart crust but also like the tart core with Q in the middle, just bake a milk cube! The tender and smooth milk cubes with slightly burnt spots, gently bite open, full of milky flavor! It's delicious but it doesn't get hot, and kids can eat it too! No need to fry anymore, just bake it, the Q is tender and smooth!
Note: Follow the steps to operate! Simply put, it is three steps! 1. Boil the milk paste; 2. refrigerate; 3. cut into pieces and bake! Super simple! You can taste this smooth bite without the tart crust!

Ingredients

Net Red Cheese Baked Milk Block

1. Prepare the ingredients and separate the egg yolk.

2. Put egg yolks, caster sugar, corn starch, pure milk, and vanilla extract in a non-stick milk pan.

3. Whisk with egg and mix well. After mixing, it can be filtered, so that the mixed liquid has no slag and the bubbles can also be filtered out.

4. Then put the cheese slices in (not recommended to omit, the finished product will have a slight cheese fragrance, which is more delicious).

5. Turn on a small fire to heat, stir while heating, can't stop! Cook until the mixed liquid thickens and turn off the heat in a semi-liquid state.

6. Leave the fire immediately to prevent the residual temperature from continuing to heat up. The egg soak can still be dripped when it is lifted.

7. Pour the boiled milk paste into a square mold, smooth it, cover it with plastic wrap, and place it in the refrigerator for 3 hours after cooling at room temperature. Refrigerate and prepare a baking sheet lined with greased paper, as well as egg wash on the surface. At this time, you can preheat the oven, up and down 200 degrees.

8. Put the milk cubes upside down on the chopping board. Cut into rectangles horizontally and vertically!

9. Arrange into a baking tray and brush with a layer of egg mixture.

10. Put it in the middle of the oven. Bake at 200 degrees for 20 minutes. (The baking temperature is 200-230 degrees, fine-tune according to your own oven)

11. Bake it until there are burnt spots on the surface. After baking, take it out and let it cool, and then start it at a low temperature! Eat it while it's hot!

12. The roasted milk with tender outside and tender inside, fragrant and tender, is complete!

Tips:
Note: 1. Don't omit cheese slices.
2. When boiling the milk paste, be sure to have a low heat, keep stirring, and leave the heat immediately after cooking.
3. Please fine-tune according to your own oven when baking mildly! PE3050 is used in this article.
4. Eat as soon as possible after baking!