It doesn't matter whether the butter is soft or not. No matter how strong the heart is, it can't bear this hot "human purgatory". Heat until the liquid becomes uniform and no particles, then take it out and let it cool and refrigerate.
Cold storage will make the liquid thick, because it is too thin to be wiped off, and it must be in this state before the milk skin can appear.
Put toast slices in the baking tray, and buy as thick as possible. I didn't buy it, so I had to use this normal thickness. It's better to have a dense surface. If the gap is too big, the cheese liquid will flow down. Use a spoon to spread the thick cheese liquid on the toast. Apply a thick layer, spread it as evenly as possible, and spread it all over the toast until it is not blank. This cheese liquid can be coated with 4~5 slices of toast. If there is a lot left, it means that you have painted it too thin. Sprinkle almond slices as a decoration, or leave them alone if they are not available. Preheat the oven at 200 degrees before you put on the toast, so you can bake it directly after you finish.
Put the baking tray in the preheated oven. It only takes about 200 degrees to get angry 180 degrees 10 minutes. In about 6 minutes, the cheese layer begins to bubble, and it looks very lively one after another. You can turn off the fire when you observe the caramel color on the surface.
Stew for a minute or two, let the color go up again, and then you can go out. The baked rock-baked cheese is so beautiful, it exudes a strong milk fragrance, the toast edge is crisp, and the milk skin and toast are soft and waxy.
It's so satisfying to take a bite while it's hot. Toast liquid can be made the night before and put in the refrigerator. It is quick and convenient to bake it directly the next morning. The only drawback is that it is too fragrant and delicious, and you will accidentally eat too much.