How about Mexican coffee beans? description of Mexican coffee beans

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The coffee growing area of Mexico is close to Guatemala, and the production classification belongs to the Central American type. The main producing areas are: Kolabegu, Australia Aluca states, the products are mostly washed beans produced in the highlands, with good aroma and sour taste, the grade is divided into three categories according to altitude: Aldura (219m-1280 m), Prima. Rabe Society (853-1006 m) Puine. Raba Society (640-762 m). Coffee beans are mainly exported to the United States. It is characterized by a smooth taste, high acidity, medium mellowness and a slightly nutty finish. Sweet, sour and bitter are neutral, moderately sour, special and elegant.

Mexican drinking method

Mexicans are enthusiastic and optimistic, and the chocolates in Mexican coffee perfectly reflect this. There are different methods of Mexican coffee, but the main difference is whether it contains alcohol or not. let's first introduce the practice of non-alcohol.

Heat a cup of milk, a teaspoon of cinnamon powder and a teaspoon of vanilla powder in a pot. Keep it at medium temperature. The heat is not too high. The milk must not boil. Then add the cocoa powder, fully dissolve and stir well. If you are particularly fond of chocolate, you can use chocolate paste instead of cocoa powder and milk.

Let the milk dry for about 5 minutes, wait until the milk is slightly cool, then pour into the prepared coffee, decorate the coffee surface with cold cream, then decorate with a piece of cinnamon, and the Mexican coffee is ready.

The aromas of chocolate and cinnamon blend together to give off the smell of desert. Tasting such a cup of coffee, you seem to be walking through the gray-green cactus in the Mexican desert.

The most famous alcoholic drink in Mexico is tequila (Tequila). When Mexicans drink tequila, they lick a little salt on the tip of their tongue and then swallow the wine in a small glass. Tequila is a strong wine, the Mexican coffee made by adding this wine is very good, if you have enough courage, you might as well give it a try.

Tequila Mexican coffee and non-alcoholic Mexican coffee is basically true, but first pour a small glass of tequila at the bottom of the cup, followed by milk and coffee, preferably decorated with cream and cinnamon.

Coffee Mexican bread:

Main material

200g of high gluten flour, 50g of low gluten flour, 160g of egg and milk

Ingredients

Stuffing butter, 60g sugar powder 40g, egg 20g, milk powder 60g, salt small amount, coffee Mexican sauce butter 40g, sugar powder 35g, egg 40g, low gluten flour 40g, instant coffee 5g, salt 2g, yeast 3G, fine sugar 30g, butter 20g.

Steps:

1. Put all the ingredients except butter into the toaster barrel to open the noodle program for 15 minutes, add the butter for another 30 minutes, and pull out a large piece of film.

2. Ferment the dough in the toaster for 1 hour, until it is twice as big, poke a hole with some flour with your fingers, and then take it out for exhaust.

3. Roll it out and roll it up with a rolling pin

4. Divide it into 8 equal parts and round it

5. Cover with plastic wrap and let stand for 15 minutes.

6. Beat the butter, powdered sugar and salt of the stuffing with an egg beater until the color becomes lighter and the volume becomes larger, then add the egg liquid and stir well.

7. Add milk powder and mix well and set aside

8. Roll out a small piece of dough into a circle, turn it over and wrap it in the stuffing. Close the mouth.

9. Put a cup of hot water in the oven and ferment for 40 minutes.

10. Whisk the butter and powdered sugar in the coffee jalapeno and stir well with the egg liquid. Mix well with the coffee liquid that first dissolves in a small amount of water. Add the sifted low powder.

11. Mix well and put it in a flower bag and set aside.

12. The second fermentation is completed.

13. Squeeze coffee and Mexican sauce on the dough

14. Put it in a preheated oven at 150 degrees and bake for 15 minutes.

15. The bread is very soft, sweet and delicious