Coffee, milk and sugar(ka fei niu nai tang )

Coffee, milk and sugar

Introduction:

"This time, it's not soft raw milk sugar, but hard milk sugar. It doesn't melt in the mouth like raw milk candy, but slowly releases the bitterness of coffee and the sweetness of milk candy

Production steps:

Step 1: prepare materials

Step 2: pour all the ingredients except coffee powder into the bowl

Step 3: heat over medium heat and stir continuously

Step 4: the liquid is translucent and starts to coo

Step 5: the liquid is thick and turns brown

Step 6: add coffee powder and stir quickly

Step 7: pour into the mold (I used a plate) and cool at room temperature until set

Step 8: cut into small pieces

Materials required:

Fine granulated sugar: 25g

Cream: 50g

Water malt: 8g

Instant coffee powder: 2G

Note: this amount is relatively small, so find a small plate when the mold, hard milk sugar is easy to set, no need to put the refrigerator to freeze until set. Fully cooled milk sugar is easy to cut, and can be cut at a slightly higher temperature

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: other

Chinese PinYin : Ka Fei Niu Nai Tang