dancing latte

Features: 1. Unique combination of syrup, milk, milk foam and coffee; Milk combines the strong taste of espresso with its unique delicacy and gentleness;

2. What is more special about this coffee is the name of the coffee "Dancing Latte". The cup tilts and shakes left and right, and the coffee in the middle layer will also shake as if dancing, which is mysterious and hazy.

raw materials: 2ML of syrup, 1ML of hot water, 1 mug of milk, and coffee (1 or 2 packs of 1% pure coffee of Nestle Alcohol).

practice: 1. 1 or 2 packs of Nestle alcohol 1% coffee;

2. A mug of Nestle pure milk, heated to 6-65 degrees;

3. Pour the milk into the foaming pot, and make it into fine milk bubbles, and shake off the big bubbles;

4. Pour syrup into the cup, add 18ML milk from the lower layer of the milk bubble pot and mix well;

5. Add milk foam until it is 6-7 minutes full;

6. Slowly pour in the concentrated Nestle alcohol 1% coffee liquid.

Note: 1. To make delicate milk bubbles, it is recommended to use Nestle pure milk and heat it to 6-65 degrees. The manual foaming pot should not twitch too many times. Too many times can cause the milk bubbles to be too thick and cannot flow smoothly. When a good milk bubble is poured into a cup, it is like pouring yogurt.

2. As long as the problem of milk foam is not serious, you don't have to worry about coffee mixing with other liquids. You don't have to rely on the cup wall, just pour it slowly.

3. The ratio of sugar to clear water for syrup is 1:2, and it can be boiled in a big fire and boiled in a small fire until there is a little discoloration.

coffee red bean popsicle

ingredients: three small packets of coffee, a little coffee partner or milk powder, a little sugar and a few red beans.

Practice: 1. Soak the red beans for more than 1 hours in advance, then add water to the pot and cook the red beans, or cook them according to your own taste;

2. Add your partner or milk powder and sugar to the coffee, brew it with boiling water and let it cool for later use;

3. Fill the cooked red beans into the popsicle mold, about 1/4 height, then fill the mold with cold coffee and cover it;

4. Put it in the refrigerator overnight to make it freeze, and you can eat it the next day.

Delicious tip: 1. Red beans must be soaked before cooking, which is easier to cook;

2. You can also make a pure black popsicle. When you stir coffee, you don't put milk, just put a little sugar and no red beans. Just freeze and harden it directly, which has a special flavor.

3. The whole process, such as soaking and boiling beans and freezing, takes a long time, but it only takes a few minutes to actually operate, which is simple and easy to do.

Coffee egg custard

Ingredients: one egg, a small bag of coffee, some sugar, milk powder or some partners (if it is a three-in-one coffee, you can omit the sugar milk)

Practice: 1. Brew the coffee with sugar and milk in boiling water, and let it cool for later use

2. Beat the eggs, add the cooled coffee and mix well

3. Leave a crack in the lid, and the steamed custard will be smoother.)

Delicious tip: 1. Keep the brewed coffee cold or warm before adding the egg liquid.

2. Filter the stirred egg liquid and cover it with plastic wrap for steaming, which will make the steamed custard beautiful and smooth.

coffee bread and coffee souffle bread

Dough ingredients: A: custard sauce, 15g of whole egg, 5g of fine sugar, 2 tsps of high gluten flour, and 3g of fresh milk.

B: 2 tsps of instant coffee powder, 1g of water, 2g of high gluten powder, 25g of fine sugar, 1/8 tsp of salt, 2g of yeast and 1 tsp of sugar-free cocoa powder.

c: 2g of butter.

D: 2g protein, one tablespoon almond.

Practice:

1. Stir the whole egg, fine sugar, high-gluten flour and milk in material A evenly, cook with low fire and stir until it is dough, take it out, let it cool, cover it with plastic wrap and refrigerate for one hour.

2. Mix the coffee powder in the material B with water, mix all the other materials added in the method 1 and the material B, stir them into a ball, and add butter to continue stirring until smooth.

3. put it in a container, cover it with plastic wrap, and ferment it to twice its size.

4. Divide the dough into 7 parts, round it, cover it with plastic wrap and relax for 1 minutes.

5. Shape the dough into a long strip about 3cm, make it into an inverted 6-shape, then wind it into an 8-shape, put it in a baking tray, and finally ferment it.

6. Brush the dough surface with even protein solution and sprinkle with almonds.

7. put it in a preheated oven and fire it up and down for about 175 degrees for 15 minutes.

The same dough, wrapped in souffle stuffing, has another flavor, soft and sweet, typical soft bread on the table.

ingredients for souffle stuffing: a. 4g of unsalted cream and 3g of ghee.

B. 3g sugar powder and 1/8t salt.

C. whole egg 3g.

D. 1t corn flour and 8g milk powder.

Practice:

1. The hardness and softness of the two oils are different, so it is necessary to mix the cream and ghee evenly.

2. Sift the powdered sugar and add it with the salt, and let it pass.

3. Add the whole egg in several times and mix well.

4. Pour the corn flour and milk powder, and cut and mix evenly with a scraper. (In order to enrich the flavor of the souffle stuffing, you can also add dried fruit, this time, dried cranberries are added, which is sweet and sour, which can alleviate the sweetness of the souffle.)

Coffee custard

Ingredients: 3ml of milk, 2 g of sugar, 125ml of whipped cream, 1 small bag of instant coffee powder (13 g, one more shot) and 1+of gelatin tablets.

2. Soak 1 tablet of gelatine in cold water until soft, then take it out and put it in coffee and stir it to dissolve it.

3. Take another cup, pour the coffee into it, which is about 1/3 of the cup volume, and put it in the refrigerator for about 4 minutes until it is solidified.

4. Pour the milk and sugar into the remaining coffee and stir until the sugar melts. Add 1/3 soft gelatin tablets and mix well. Take out the frozen first layer of coffee and pour the milk coffee into two-thirds of the cup. Refrigerate in the refrigerator until it is solidified.

5. Beat the whipped cream and mount it on the top of the frozen coffee.