Baking | Thai Milk Cheese Basque 6-inch Recipe

1️⃣ Mix Thai tea leaves and milk, heat and brew until the tea turns a dark brown color, then strain and set aside. 2️⃣ Soften cream cheese, mix with powdered sugar, beat with eggs, beat with milk, add Thai tea cream (about 220g), mix well and strain. 3️⃣ Pour into a 6-inch mold lined with parchment paper and gently tap to remove air bubbles. 4️⃣ Preheat oven to 225 degrees Celsius for 20 minutes, let cool, and refrigerate overnight.

1️⃣ Soften cream cheese, whip heavy cream, add sugar, salt, and milk, and beat until smooth. 2️⃣ Cake base, add a layer of salted cheese, add soybean flour, and refrigerate for 10 minutes.