How to DIY coffee custard at home? Pudding and flower latte detailed tutorial step sharing

Recently ~ I believe that many Italian parties have been severely swiped by the "lattes you can scoop on to eat" like Qianjie. Since the first person to eat crabs appeared, it seems that everyone on the Internet can pull flowers and those who can't pull flowers have joined the DIY team, and then more people are eager to try. Then let's do it today to see if it is worth planting grass.

At present, the "latte that can be eaten with spoons" circulating in the Jianghu actually uses the method of making pudding to turn milk coffee into a semi-solidified shape, so it can be poured without spilling it. It is worth noting that, unlike the coffee jelly shared by Qianjie, with the help of coagulant, the latte is sent to the refrigerator immediately after it is made, and it can transform into a delicate, smooth and tender taste, while the flower can also be maintained. Original appearance, let us enjoy it while eating.

Qianjie checked a number of related tutorials on the Internet and found that the materials to prepare for latte pudding are actually very simple. You just need to add gelatine tablets (gelatine powder) to ordinary lattes.

However, since coffee is "eaten" cold, if the deep-baked Italian bean extract is used, the concentration will be rich and exciting, and eventually the pudding will be "miserable." Therefore, in order to neutralize the taste, syrup can be added appropriately to flavor, and it is preferred to use medium-baked coffee beans. Here, espresso from Front Street strawberry sugar Italian beans is used as the base.

manufacturing method

Step 1: Soak 8g of gelidine tablets into room temperature water to soften them.

Step 2: Use 19.5g of Qianjie strawberry sugar espresso coffee powder for 30 seconds to extract 38g of coffee liquor (parameters are subject to the debugging on the day), and pour into the cup for later use.

Step 3: Pour 200g of milk into the flower jar, add 25g of original syrup, take out the geldine slices, put them into the milk and beat them to 55 - 60°C. Control the thickness of the milk foam at 0.3 - 0.5cm. The more delicate the texture, the better.

Step 4: Mix the milk and coffee liquor evenly, draw flowers, and then immediately send them to the refrigerator for refrigeration. 4 to 5 hours, after the latte is completely solidified, you can start enjoying it.

The frozen latte pudding looks good in appearance. Although it has a slight defoaming, the upper layer still maintains the original texture and can be turned over without scattering.

In terms of taste, it is not inferior. It tastes light fruity and white chocolate flavor brought by strawberry sugar concentrate. The upper layer is slightly sweet and bitter of coffee grease. The frozen Q-bomb is frozen in the mouth. The texture is tender and smooth. Because of the addition of syrup, it tastes It will not be too bitter and has a little caramel feel.

Production details

Many people try to reproduce this latte pudding at home. In addition to those successful sharing, some "rollover" phenomena have also been discovered on Qianjie. Below we select the three most common examples to analyze the reasons behind it.

1. Latte pudding does not take shape

First of all, the reason why the latte can be successfully solidified and turned into pudding is mainly due to food coagulants. The first failure experience in Qianjie was that the latte was still very thin after it was cold. It is recommended here to use 5g gelatine tablets when making a small latte (150 - 200g). If you have a large latte of 250 - 300g, you may wish to use 8 - 10g to make the coffee. Good coagulation effect.

In addition, insufficient refrigeration time will also make it difficult to form the inside of the latte. It is generally recommended to put it in the refrigerator for more than 4 hours immediately after preparation. It can also be placed in the freezer for 1 hour, taken out and placed at room temperature for 10 minutes, and wait for the pudding to de-ice. Eat again.

2. The taste is too bitter

As mentioned above on Qianjie, this situation is often caused by the fact that the espresso beans are too deeply roasted. To avoid the attack of charred bitterness, in addition to replacing them with beans with lighter roasting degrees, you can also add condensed milk or flavored syrup to improve the taste.

For example, Qianjie uses warm Yang Italian style blending with a small white cup (200ml) to directly reproduce it. Without adding sugar, the bitterness of the coffee can be said to be straight to the forehead. Therefore, before sending the milk, 30g of condensed milk or 30g of flavored syrup will be added and blended, so that the pudding will not be bitter or too sweet.

3. The pudding is finished, but the flower is gone

If you want the pudding to have a lasting pattern, we have to ensure that the stability of the milk foam is good, which depends on the quality of the milk foam and Italian fat concentrate, as well as the integration between the two. For specific details, please check out the previous article "These details will make your latte foam more stable and foam slower!"

In addition to these details, the temperature of the milk is overheated, which will also cause the pulling flower to dissipate. Latte changes from liquid to semi-solid in a cooling process. When the temperature of the milk is too high, it means that the cooling time will be extended and the surface pattern will be de-foaming faster and more obvious than usual.

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