Cách làm Dalgona chocolate
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Only 3 minutes to make a drink that is both delicious and beautiful like a professional bartender, it can only be Dalgona coffee. Try now how to make Dalgona coffee to understand why it’s raging across social networking platforms throughout the first half of 2020! Dalgona coffee – coffee sponge – is a drink from Korea. Dalgona is originally the name of a traditional sugar candy in the land of kimchi, it has a light golden brown color and a slightly bitter caramel taste like the taste of this coffee. Basically, coffee sponge consists of two ingredients, fresh milk and a layer of whipped coffee like fresh cream. When poured into a glass, the milk and coffee foam layer is clearly and beautifully stratified. Later, Dalgona coffee developed more variations. The name “Dalgona” became the collective name for a type of beverage with milk as the main base and a layer of creamy foam of different flavors and colors poured on top. This creamy foam doesn’t have to be made from coffee. Today, let’s catch the trend of making Dalgona coffee and discover super unique “Dalgona-style” drinks!
How to make beautiful Dalgona coffee like a barista Ration: 2 people Calories: 188kcal
Step 1: Whip the coffee
Calories: 188kcal You measure out the sugar, coffee, and hot water in a bowl. Then, you use a whisk to beat the mixture to increase volume, turn light brown, lift the beater to see the tip. You can stop when the mixture thickens, or beat until you lift the beater to see a soft tip, the point is slightly bent down. No matter how hard the foam layer is, it doesn’t affect the taste. As for tools, having a coffee maker and whisk is the best. Rumor has it that if you whip the Dalgona by hand, you’ll need to stir 400 times to get to the top. You can test your muscles! Using a hand whisk, it takes 5-10 minutes to stir continuously, don’t be foolish to use chopsticks. As for us, it only takes 1-2 minutes to type by machine. The ratio of coffee and hot water should be 1:1, and the amount of sugar you can increase or decrease a bit according to taste. You should use pure instant coffee without sugar or milk. Ordinary instant coffee sold in Vietnam can be used to make Dalgona. Dalgona can be drunk cold, the amount of ice you like. Even if you mix it with hot milk, the coffee foam will still stratify, ice does not play the role of “supporting” the foam. You pour the milk and the cup, then gently pour the coffee foam over the milk. If you beat more dense, can not pour, you use a spoon. The ratio of milk: coffee foam also depends on how strong you want the coffee to be. You can use any type of animal milk or plant milk you like. Dalgona coffee has the taste of a delicious latte. Whipping milk to make latte is not easy, but frothing coffee to make Dalgona is easy, while the finished product looks one nine one ten. In addition, we can sprinkle a little coffee powder, cocoa powder, cinnamon powder, crackers, drizzle with honey,… Feel free to create new flavors and decorations! Here, It’s Delicious, I would like to suggest some very cool variations, to please Dalgona coffee fans but… don’t know how to drink coffee! Instead of the foam made from coffee, we will use fresh cream and cocoa powder to create a rich chocolate foam, extremely seductive chocolate flavor. Ingredients for the chocolate coffee foam layer include:
Similar operation to coffee foam, you also beat until the cocoa powder mixture is combined. Because the fresh cream is not refrigerated and there is no coffee, the foam is thick, flowing in a stream, but not a stiff peak. Pour over fresh milk, so we have a cup of hot chocolate or iced cocoa with great looks. If you like the foamy foam like the real Dalgona, then see how to make Dalgona matcha below, just replace the matcha powder with cocoa powder of the same amount. The cabinet of matcha believers is here! In the market, there are many types of matcha powder for mixing or baking needs. Japanese matcha powder has a delicate aroma, but the green color is not as fresh as Thai matcha. Ingredients for the matcha green tea foam layer include:
You beat until the cream runs smooth, lift the beater and see the soft tip, then add the matcha and vanilla powder and beat for another 10-20 seconds to combine. Fresh cream needs to be chilled before whipping. If your place is in hot weather, you should put the bowl of ice cream on top of a basin of ice water to keep it cold continuously, helping the cream to be fresher. You must find the right whipping cream with a fat content of 35% or more for the cream to be fluffy. When you go to buy ingredients, read the packaging carefully. Fresh cream is slicker than coffee in that, if you over-beat it, it can split the water into butter. You pay attention to observe, stop as soon as the whipped cream is as desired. With drinks, you just need to whip to a soft peak (soft peak). Specific notes on whipped cream techniques, you can refer to in the previous article of That’s Delicious. Besides, fresh cream “collapses” very quickly when it meets hot milk, not standing like coffee foam. This matcha “foam” layer is rich in fresh cream, highlights the delicate aroma of green tea, goes well with plant-based milks such as almond milk, coconut milk (not canned coconut milk),… What a cool name! Its taste is also very unique! If you’ve heard of herbal flavored drinks such as turmeric milk, cinnamon tea, eggnog, etc., this golden Dalgona is also inspired by that spicy drink. Materials for the golden foam layer include:
This time, the foaming agent is not coffee or whipped cream but egg whites. You boil a pot of water. When the water boils, lower the heat and place a large bowl over the top of the pot so that the bottom of the bowl does not touch the water. You put all the ingredients in the recipe into a bowl, use a whisk to stir continuously until all the ingredients are mixed into a golden color, the egg whites increase in volume. When you touch the egg mixture, it is hot and you can lift it down. We shouldn’t cook it too long or it will turn into a steamed egg. You continue to beat until the mixture is as thick as you want, then stop. Egg whites at room temperature also cotton very well. We cook in a water bath to cook egg whites, so you can enjoy them without worrying about food safety. You can save the leftover yolk to brush the bread or make flan 🍮! Golden Dalgona is not only beautiful, it has healthy warming aromas, and egg whites have no cholesterol. You invite the elderly in the house to enjoy this dish is very ideal. This weekend, we don’t have to go anywhere, let’s show off our skills in making Dalgona coffee for friends and family with cross-eyed eyes! *Photo: Internet source
CÁC BƯỚC THỰC HIỆN DALGONA MATCHA Cho 3-4g bột matcha vào ca nhựa + 10ml nước sôi vào khuấy đều, tiếp theo cho 30ml nước đường + 20ml kem béo Rich’s + 20ml Topping Base dùng máy đánh trứng nhỏ đánh ở cấp độ mạnh nhất trong vòng 1 phút thì ta thu được hỗn hợp matcha bông mịn (không đánh bông quá thì sẽ làm phần kem hơi cứng sẽ khó uống hơn). Ra món ly 350ml: Đong 100ml sữa tươi không đường cho vào ly nhựa 350ml + 10ml kem béo Rich’s vào khuấy đều, cho đá vào đến nửa ly thì cho lớp bọt matcha đánh mịn vào đầy ly, dập nắp ly như vậy là đã hoàn thành. Khi dùng thì dùng dao rạch miệng ly rạch từ 2-3cm uống thì sẽ uống cùng lúc lớp bọt matcha và sữa tươi. Giá vốn ly 350ml: Bột matcha 3-4g (2.1k) + nước đường 30ml (534đ) + Rich’s 30ml (1.6k) + Topping Base 20ml (1.4k) + Sữa tươi không đường 100ml (2.5k) + Ly, muỗng, ống hút (1.5k) = 9.7k CÁC BƯỚC THỰC HIỆN DALGONA SOCOLA Cho 10g bột socola vào ca nhựa + 10ml nước sôi vào khuấy đều, tiếp theo cho 30ml nước đường + 20ml kem béo Rich’s + 20ml Topping Base dùng máy đánh trứng nhỏ đánh ở cấp độ mạnh nhất trong vòng 1 phút thì ta thu được hỗn hợp socola bông mịn (không đánh bông quá thì sẽ làm phần kem hơi cứng sẽ khó uống hơn). Ra món ly 350ml: Đong 100ml sữa tươi không đường cho vào ly nhựa 350ml + 10ml kem béo Rich’s vào khuấy đều, cho đá vào đến nửa ly thì cho lớp bọt socola đánh mịn vào đầy ly, dập nắp ly như vậy là đã hoàn thành. Khi dùng thì dùng dao rạch miệng ly rạch từ 2-3cm uống thì sẽ uống cùng lúc lớp bọt socola và sữa tươi. Giá vốn ly 350ml: Bột socola 10g (1.3k) + nước đường Hàn Quốc 30ml (534đ) + Rich’s 30ml (1.6k) + Topping Base 20ml (1.4k) + Sữa tươi không đường 100ml (2.5k) + Ly, muỗng, ống hút (1.5k) = 8.9k |
