New Zealand Rocky Cheese

Name: New Zealand Rocky Cheese
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Several Toast bread; 1000g New Baker Cream; 410g Unsalted butter; 235g White sugar; 470g Anchor Cheddar Cheese Slices

by Zou Zou Baba, take it! h6OF9

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I remember that for a while, there were many New Zealand rock-grilled cheese shops in the streets and alleys near the editor. The scent can be smelled from a distance, and it looks particularly attractive. Because of its name, I am full of curiosity about its appearance and taste. When I eat it, its superb appearance and impeccable taste are completely conquered by it. Simple ingredients give it the perfect taste. The milk is rich, sweet and crisp, and you can get a sense of satisfaction with just one bite. How can you not like it? I have no resistance when I see it. Although I dare not eat more, I still can’t forget the super high calories, so it has become a delicious dessert for me to relieve fatigue and soothe my soul and body. It is beautiful with a cup of strong tea. No matter what, whoever loves it. ~

After the editor's research, a simple and effective production method came out! Pro test~ It's great! "

Ingredients

New Zealand Rocky Cheese

1. (You can use salad oil and unsalted butter according to the desired flavor, or you can use part of salad oil and part of unsalted butter)

2. Add white sugar to New Baker's cream, heat over water until the white sugar melts, then add butter and mix well

3. Add cheese slices, continue to add over water until the cheese slices are completely dissolved, and cool to below 20℃ for later use

4. Put the cut toast slices and use a spatula to spread the cheese paste evenly on the toast slices

5. Open the stove, heat up to 230 degrees, lower the heat to 0 degrees, bake for about 8-10 minutes

Tips:
The key to making rock yaki cheese sauce: the order of adding ingredients should not be reversed, and the butter should not be added after the cheese slices.