How to make super hot donut coffee? What steps do I need to make a doughnut latte?

In the winter of two years ago, a doughnut latte from South Korea became popular on the Internet. it attracted the attention of many coffee fans because of its good appearance and sense of atmosphere, and was imitated in many advanced versions. Since then, every cooling season, this cup of milk coffee, known as the "warm winter drink", will be found and re-active on the social platform.

These two days, I happened to see the relevant production tutorials while surfing in the front street, and found that the practice is not complicated. Today, let's reengrave a cup to see what it tastes like.

Material preparation

Structurally, this doughnut latte is mainly composed of two parts: hot milk coffee and cocoa-flavored milk lid.

Since the bottom half of the whole drink is any kind of hot milk coffee, there is not much requirement in proportion. Friends who like to taste balanced can make large hot lattes; if they prefer coffee-flavored companions, you can use cappuccino. Italian concentrate is preferred for the base part, or it can be replaced with mocha pot coffee liquid to make sure it is full-bodied.

The top bulging like a doughnut is made of fluffy milk foam and sprinkled with chocolate powder, while the concave white part in the middle is poured in with light cream. In addition, considering that light cream and milk are not sweet and easy to drink directly, you can mix with a little syrup and salt when beating, and conditional partners can also replace them with flavor syrup and sea salt.

To sum up, to make this doughnut latte, we need at least espresso, milk, light cream, salt (sea salt), syrup, chocolate powder (cocoa), as well as two auxiliary tools: flower jar and blender.

Start production

The first step is to prepare a coffee cup with the capacity of 200ml, then make a cappuccino.

Here in front of the street is the store standard sunflower warm sun mix, today's debugging parameters are 19.7g in 31 seconds to extract 38g double coffee liquid, first pour it into the cup. Then pour 130ml milk into the vat (make room for the lid to reduce the amount of milk), beat it with a steam stick to make a thick foam, and control the temperature at 55-60 ℃, then mix with the concentrate until the cup is 9 minutes full, without pulling flowers.

The second step is to gently sprinkle a layer of chocolate powder on the surface of the latte and spread it as evenly as possible, so that the visual effect will look better.

The third step is to find a clean container and pour 50g light cream, 0.5g salt and 8g syrup (salt can be reduced or not added for those who do not like salty taste).

Then beat into a sticky yogurt shape, where the front street takes about 30 seconds. Remember, be sure to keep the cream in a flowable state, or it will easily turn into a lump.

The fourth step, after the cream is finished, quickly pour in the center of the coffee, then you can see the surrounding milk bubbles slowly bulging with the liquid pouring, until the liquid level is higher than the cup mouth 1cm or so, then the doughnut shape can be successfully appeared.

Have a taste

In the first sip, you can feel the upper layer of sweet oil and thick milk bubbles, accompanied by the slightly salty aroma of chocolate, followed by the vanilla and cocoa flavor of espresso; in the second sip, the proportion of sweet milk increases significantly. You can feel the concentration, foam and milk cover in the mouth at the same time, and the level of coffee is more distinct. (PS: cocoa powder easily sticks to our teeth and lips when tasting this doughnut latte. Remember to wipe your mouth after drinking it, otherwise.)

Small details of operation

1. In order to make the final product not only maintain a good-looking shape, but also have a strong coffee taste, Qianjie tried three different milk ratios (130ml, 150ml, 180ml), and found that the lower the proportion of milk, the stronger the coffee flavor of the doughnut latte and the thicker the taste of the salty milk lid. So you can decide the amount of milk according to your own taste, and then choose the size of the coffee cup.

2. As the fluidity of light cream is the best after stirring, it should be left to the last step and should not be sent in advance, otherwise the foam will be separated from the liquid because it has been put for too long, and it is easy to break through the surface layer when poured into the foam. And form an irregular landing point, so the "doughnut" is not round.

3. From the point of view of the steps of operation, this doughnut latte is not complicated, but the first attempt is easy to cause the coffee to spill from the mouth of the cup due to poor control of the cup volume. After many attempts, Qianjie found that the use of thick cup wall coffee cup production, the edge can better support the milk foam does not spill, so the success rate will be higher.

Finally, when "piling up bulging bags", be careful not to prop up too high because of greed, because once the foam layer is pulled too high, it is easy to be broken by milk, resulting in a messy end. For the sake of conservatism, Qianjie suggests that the height of making drum bags should be controlled around 1cm, and it is best not to exceed the 1.5cm at the mouth of the cup.

-END-