Ingredients: 60g fine sugar, water 10g, milk 90g, espresso 4-5g, boiled water 150g, whipped cream 80g, sugar 6g, caramel chocolate 15g.
Seasoning: Cocoa is crispy and suitable.
Practice steps:
1. Pour boiling water into espresso and set aside.
2. Then start cooking caramel sauce. First, boil the fine sugar and water with low fire, and don't stir them to prevent the sand from flowing back.
3. The induction cooker is unevenly heated, and the sugar color will be amplified first in the middle. At this time, shake the milk pan to make the caramel color change evenly, which can prevent the local color from becoming too deep and bitter.
4. Finally, turn off the fire in the amber.
5. Immediately pour in hot milk and mix well. Add caramel chocolate and stir well.
6. Pour in the coffee and mix well.
7. Pour into a cup.
8. Pour the fine sugar into the whipped cream and add a small amount of sea salt. Call 4~5 to distribute.
9. Cup filling.
10. Cocoa is brittle. You can also pour a small amount of caramel sauce.