Homemade cheese sticks hard because girardine slices or powder put too much, molded cheese stick texture too hard.

To make a homemade cheese stick, add the softened giardiniera and stir until the giardiniera is melted. Pour all the ingredients except for the giardiniera into a ramekin and mix into a liquid without heating, if the cream cheese is harder to melt you can place the ramekin in a bowl of warm water and slowly stir until melted.

Cheese stick production process:

1, gillette slices 20 minutes in advance with ice water to soak soft. Note that it must be soaked in ice water, otherwise it will affect the coagulation effect.

2, milk powder take the amount needed, with 120 grams of boiling water.

3, pour the milk into the milk pot, add the cheese slices on low heat to melt the cheese slices, stirring constantly, so that the cheese slices melt as soon as possible.

4, add pure parmesan cheese powder, is Kraft cheese powder.

5, cheese powder with baking with a measuring spoon plus 1 tbsp.

6. Stir well to melt the cheese powder and remove from heat.

7. Leave it for 20 seconds or so, so that the temperature of the cheese liquid drops a little, about 70-80 degrees, put the softened custard slices into it, and use chopsticks to stir, using the residual heat to melt the custard slices.

8. Pour the liquid into the mini muffin molds.

9: Wash and dry the bars, insert them one by one, and refrigerate for about 2 hours to let them solidify.

10: To unmold, gently run a release cutter along the edge of the mold and it will come out easily.