How long does it take to roast coffee beans in Mandarin?
[Question]
Yeah! I went to buy a popcorn maker from Bee King. However, the baking of mantadine was very strange. Not only was it not very uniform (some were very dark and some were very pale), but most of the beans seemed to be burnt within a few minutes. How long did mantadine have to bake? What are the skills?
[Answer]
I have mentioned before that the raw beans of mantenin have more moisture and darker color, and it is difficult to bake evenly. (So medium baked beans don't look good, which is one of the reasons why Taiwanese bakers bake them deeper.)
Methods of improvement include:
1. Put the raw beans for another six months and a year to let them dry naturally.
2. Leaves big brother said, can bake for a minute first (to not turn yellow for the principle). Force out some water and pour out until the next day for a second baking, but the flavor may be lost a little.
3. Accept the fact that after baking, pick out the beans with the wrong color.
For my HB/P Scornpopper (the baking chamber is slightly narrower than Poppy II), a batch of 70g Mantenin first pops at about the third to fifth minute, and the second pops at about the eighth minute. My own preference is about six to seven minutes. Medium-baked beans, which no longer have the yeast flavor of raw beans, are still darker than medium-baked beans of other bean seeds, and have good flavor and acidity.
If baked for more than nine minutes, the bitterness overtakes the sourness and the throat feels good.
Do more than fullcity extremely deep baking, do not worry if you do not see oil, it will slowly come out in two days.
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