1. Material: milk 200g, breakfast cheese 3 slices, sugar 10g, gelatin 2 slices, strawberry powder 3g (optional).

2. Prepare all kinds of materials first. Breakfast cheese slices are yellow square instant cheese slices, which are used to make sandwiches. You can find it in the refrigerator in the supermarket. Gelatin is animal collagen, which is often used to make western food or dessert, such as mousse and pudding. It plays a role in setting and can be bought in baking shops.

3. Slice the gelatin tablets, put them in a small bowl, add a little cold water to soak them until they are soft, and pour off the excess water. If you use Geely powder, you need to soak it in cold water in advance. This is done in order to uniformly solidify and prevent the caking from being seriously dissolved.

4. Take another small milk pot, pour in milk and sugar and mix well. I use double-carbon sugar, which is safer and healthier than sulfur sugar.

5. Add three slices of cheese, heat over low heat and stir well until completely dissolved.

6. Leave the milk pot away from the fire, cool the milk to about 50 degrees, pour in the soaked gelatin tablets and stir well. Use the residual temperature to completely dissolve, and the cheese liquid will be ready. Pay attention to the temperature of the milk. The melting temperature of gelatin is 35 degrees. If it exceeds 60 degrees, it will affect the solidification of gelatin.

7. Next, divide the stirred cheese liquid into two parts, one is original and the other is mixed with strawberry powder. Tip: If you only make one original flavor, or don't use molds, this step can be omitted. Just pour the cheese liquid into a bowl and put it in the refrigerator for refrigeration. If there is no strawberry powder, cocoa powder and matcha powder can be used instead. Or add fruit puree and jam to make cheese strips with different flavors.

8. First put the mold in the tray, and then pour the pink strawberry cheese liquid into the corresponding position in the mold. Tip: The silicone mold is soft and should be supported by a tray with a hard bottom. It is more convenient to move back and forth and it is not easy to spill. The pattern of the mold is convex and concave, so it is convenient to drip with a spoon, dropper or bottle.

9. Put the tray in the refrigerator for about 10 minutes. After the pink part is solidified, insert the paper stick, pour the original cheese liquid and fill the mold.

10. Put the mold back in the refrigerator for about 20 minutes, and then demould it after solidification. Tip: Do not pull the paper stick directly when demoulding. First, break the silicone mold around the two sides, and then lift the paper stick after the edges are separated, so that the demoulding can be carried out smoothly.

1 1. You can eat cheese sticks directly after demoulding. The taste is smooth and tender, not hard, and it melts in the mouth, which is very delicious.