Dalgona Honeycomb Coffee Latte 焦糖脆脆牛奶咖啡
Is it everyone already tried the Dalonga coffee? That you have to whip the coffee for 100 times. It been viral but I never try it. But this dalgona honeycomb coffee latte, it is the BEST coffee latte I have ever had.
It is normal coffee latte but topped with honeycomb. If you don’t know what is honeycomb, you definitely need to try it! It is like caramel/ toffee candy. Super easy to make (3-ingredient) and soooooo addictive!
大家有沒有試韓國非常人氣的100次咖啡Dalgona? 我就沒有試過，不過，這個Dalgona 咖啡的變奏版 – 牛奶咖啡，加入焦糖脆脆Honeycomb，簡直是無敵好味！我是不喝牛奶咖啡的，但加入了Honeycomb, 令整杯咖啡升級。
就算不喝咖啡，也可以做焦糖脆脆, 只需3種材料，不用焗爐，超簡單又美味！
Add sugar and golden syrup in a saucepan (You can use water instead) Cook under medium heat until amber/ caramel colour, do not stir during the process.
Then add in baking soda and stir quickly. Then pour the mixture into lined baking tin, let it rest for 1 hour or the surface fully dried. Then break into small pieces. *Be careful as the mixture is really hot
Put the ice and milk into a glass, topped with honeycomb, and pour in espresso. Enjoy!
在小鍋內，將細砂糖及糖漿拌勻，用中火煮至糖溶化. 然後轉小火煮至糖變焦糖咖啡色 （期間不要再攪拌）
然後下梳打粉，快速拌勻（會有泡沫出現）快速將糖溶液倒入鋪有烘焙紙的盤內 （糖漿非常熱，要小心）然後靜置一個小時或至表面全乾，分成小塊
將冰塊、牛奶倒入杯內，再加入焦糖脆脆，倒入咖啡即成！
*因有化學作用的原理，必定要用梳打粉baking soda，沒有其他材料可以代替的
*要小心煮糖漿，不要煮焦，會有苦味的。所有工序都要非常快速進行，否則蜂巢不會成形
*將焦糖蜂巢脆餅放入密封盒內，在室溫保存，可存放三至四天，一接觸到空氣(濕氣）便會變得黏和濕，一定要保持乾爽
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