1. Choose fresh eggs. Everyone knows that the fresher the eggs, the better the taste, and the brown color of cheese made from fresh eggs will be more golden and beautiful!
2. After the egg liquid is mixed, it needs to be sieved, because no matter what tools are used, there will always be a small part of protein that is not broken up. When the cheese is cooked, it will show a whole piece of white and taste hard. The filtered egg liquid will be more silky and delicate, and the subsequent production will be more convenient.
3. It is best to choose toast with a certain thickness, so that more materials can be put in and it will be very satisfying to eat. We need to press a concave shape in the middle of the toast with a spoon, which is convenient for putting egg liquid and cheese, and toast can also hold egg liquid perfectly.
4. You can put a layer of butter on the bottom of the baking tray and toast. The aroma of butter after heating can be said to be a perfect match with cheese.
The next step is to take an egg and sieve it, and then put it aside for use. Tear two pieces of cheese into small pieces by hand, put them into the egg liquid that has just been sieved, and gently stir them to make them mix evenly. Thick toast is squeezed in the middle with a spoon. Bake the oven at 200℃ and preheat 180℃. Pour the cheese egg liquid into the depression of the toast, or sprinkle some cheese crumbs and white sesame seeds on the top layer, so that the baked skin will be more crisp, and when the cheese is hot, it will gradually accumulate brown crispness, golden color and rich milk fragrance. Put the toast slices in the middle layer of the oven and bake for 15 minutes.
Don't eat the cheese coming out of the oven in a hurry. Be careful to burn your mouth and let it dry for two or three minutes. The cheese made is sweet and delicious, full of milk flavor, crisp on toast, and the inner cheese can be brushed. Feeling the mellow flavor of cheese wheat is simply the love of cheese control.