How to Make Black Cincau Ice Cappuccino
Simple Black Cincau Ice Cappuccino Recipe Special Original Delicious. Now it's a trend for fresh coffee drinks with various refreshing flavors mixed with grass jelly, so be a delicious Cappucino Cincau abbreviated as special Capcin which has been viral and contemporary and has become a legend to this day and is always liked. Actually, it's been booming for a long time but I just had the opportunity to write a complete discussion article on a blog specifically for cheap and economical fresh coffee drinks, How to Make Recipes for the Indonesian Archipelago, and even the world is here.
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| Picture of Ice Cappucino Cincau Plastic Cup Packaging |
Modified Cappuccino coffee is indeed the best to drink hot, it feels delicious and fresh, it is also drunk cold. The name is Ice Cappuccino Coffee in Indonesian. Even this Cappuccino iced coffee is modified with various processed coffee creations. Coincidentally, in this recipe, we modify it with grass jelly which has the property of relieving heat, so it's no wonder after drinking a glass of coffee. Ice Capcin throat feels fresh and healthy. The following is a collection of secrets of various creations and variations of the recipe for cincau ice cream, cappucino, shaved grass jelly that is refreshing, a special delicious dish complete with how to make your own at home (Homemade) step by step anti-failure that is simple, easy and practical for own consumption or for selling business ideas. cold drink business priced at 5000's, coffee shop, juice shop, and fast food cafe-style restaurant.
CINCAU ICE CAPPUCCINO RECIPES
INGREDIENTS :
- 1 sachet of instant cappuccino
- 1 pack of black grass jelly or Nutrijell (grated)
- Sugar to taste
- Ice cubes as needed
- Chocolate milk to taste
- Sufficient White Milk
- Enough water
Also read:
How to make black
grass jelly HOW TO MAKE BLACK CINCAU ICE CAPPUCCINO:
- First put the cappuccino sachet into the blender
- Then mother add 1 cup of ice cubes, 2 tablespoons of sugar, water and white milk to taste.
- Next, blend on medium speed.
- Preparation of grass jelly: Take a glass and enter the grass jelly that has been sliced, put chocolate milk on the edge of the glass.
- Finally, if the blended ice cappuccino is ready (in the form of ice cream), now is the time to pour it into a glass that already has grass jelly. Done.
- Serve.
JUST TO ADD INSIGHT ABOUT CAPPUCCINO
POWDER HOW TO MAKE CAPPUCCINO POWDER (HOW TO MAKE CAPPUCCINO POWDER)
There are times when you want a little sweetness in a strong espresso flavour. For that, try Cappucino, Italian-style coffee that is famous throughout the world. It feels like? Like a dessert that wakes you up!
Cappuccino is made from 1/3 espresso, 1/3 warmed milk, and 1/3 milk foam. Sometimes a glass of cappuccino is topped with cocoa powder, cinnamon, or added sugar to make it look like a dessert. This type of coffee has several types, such as cappuccino chiaro (white cappuccino with more milk) and cappuccino scuro (darker cappuccino with less milk.) Although cappuccinos are generally served hot, there are other cappuccinos as well. which is served cold, such as Freddo's cappuccino or iced cappuccino, usually served with additional frozen toppings or cold milk foam.
In principle, cappuccino powder is used like coffee bleach to "whiten" the coffee but with the primary goal of obtaining a thick, stable foam layer on the coffee's surface after recovery. Many cappuccino powders are sold pre-mixed with dissolved instant coffee and sugar, ready to use.
So it is very expensive to make your own cappuccino powder and the process is not easy, the espresso machine itself costs 20 million, not to mention buying a powder machine or a machine that can process it into crystal. The solution is better to just buy ready-made or instant, usually there are many who sell in your cities, if you haven't found it, you can search for a list of agents on the Internet by looking for it with the google search engine.
In principle, cappuccino powder is used like coffee bleach to "whiten" the coffee but with the primary goal of obtaining a thick, stable foam layer on the coffee's surface after recovery. Many cappuccino powders are sold pre-mixed with dissolved instant coffee and sugar, ready to use.
Foaming
ability Foaming ability is achieved when the powder releases the entrained gas in the powder in the form of:
- Gas is clogged in the form of air and CO2; the latter has purposely been injected into the concentrate before drying
- Interstitial air, due to product agglomeration.
The composition of the concentrate is slightly different from that of whitening coffee to increase the ability to form a thick layer of stable foam. Typical compositions are as follows:
- Glucose syrup or maltodextrine with DE 25-30: 40-45%
- Vegetable fat with a melting point of 35-40 C: 20-25%
- Low heat skimmed milk powder: 30-35%
- Artificial cream flavor, color and emulsifier: 1-3%
- Phosphate: 1-3%
During mixing the material at 60-65 C with a total solids content of 50-55% it is important to avoid incorporation of air into the concentrate, as it will take up "space" for CO2 - therefore mixing must be carried out under vacuum.After mixing, the concentrate was homogenized in two stages at 150/50 bar g followed by pasteu- rization to 70–75 °C for 15 seconds. It is then cooled to 50-55°C. The amount of liquid CO2 that can dissolve in the concentrate depends on the temperature and pressure of the concentrate. Low temperatures and high pressures produce more dissolved CO2.Drying of concentrates is carried out in Multi-Stage Dryer MSD™ as this plant offers the best possibility for agglomeration to increase the interstitial air content. The final powder density is usually 0.15 g/ccm; the height of the foam is about 10 mm with a stability of 1/2-1 hour.
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