The cooking method of Turkish coffee has not changed since the 16th century.
The method of cooking Turkish coffee has not changed since the 16th century, and it has been made in a copper pot with a long handle.
Materials: Yibike pot, coffee powder 2 teaspoons, water 70cc, sugar 1 teaspoon
Practice: 1. Add coffee powder and sugar to the Yibike pot and add water until it is eight minutes full.
1. Take the kettle to the stove or small induction cooker and cook it.
3. Bring to the boil and remove the kettle when the foam is about to come out, so three times in a row.
4. After three times, drop 3-5 drops of cold water in the middle of the small pot to promote the coffee powder to precipitate to the end and then pour it out to drink.
Note: the cooking method of Turkish coffee has not changed since the 16th century, and it has been made in a copper pot with a long handle. This kind of coffee tastes lighter than espresso, so drink it while it is hot, otherwise the coffee juice will be soaked in coffee powder for a long time, and some excess substances will be dissolved out, affecting the flavor of the coffee.
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Ingredients: 128g of high gluten flour, 60g of corn starch, 12g of cocoa powder, 5g of coffee powder (pure coffee powder), 125g of butter, 80g of sugar powder, 40g of egg liquid, 3-4 drops of vanilla essence 5ml production process of rum 1, butter softened at room temperature, add powdered sugar and beat with an egg beater until the color becomes lighter. 2. Add the egg liquid in two or three times and beat well with an egg beater. Every one
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