Скачать с ютуб The best Hot Caramel Macchiato | Best for Winter months в хорошем качестве

The best Hot Caramel Macchiato | Best for Winter months

★Online Classes★ For more online classes please visit: https://hanbitcho.com/course/ A hot caramel macchiato is great for the winter months – it’s a nice combination of caramel and vanilla. For your interest, here’s the ice version that I uploaded before:    • The best Iced Caramel Macchiato | Obv...   ▶Caramel Macchiato◀ Quantity: 1 cup Espresso: 45ml (if you don’t have espresso, use 4.5~5g of instant coffee in 35g of hot water) Homemade Vanilla Syrup: 20ml Caramel Sauce (to mix with expresso): 10ml Caramel Sauce (for drizzle): as much as you need Milk: 180ml I used Torani Caramel Sauce (https://amzn.to/3EEnTWw) 1. Extract your espresso with vanilla syrup + 10ml of Caramel sauce. 2. Steam milk. (See below for tips on foam) 3. Pour steamed milk into the glass. 4. Pour the espresso mixture on top of the milk. 5. Drizzle caramel sauce. ▶Tips on milk foam◀ Obviously best would be to use an espresso machine to create a nice velvety foam. However, if you don’t have an espresso machine the best way to make nice foam at home would be the French press. The issue here is that you’ll get a good quality foam with cold milk rather than hot milk. Hot milk does work in a French press but not nearly as good. It’s fine when you’re making ice beverages, but with hot beverages….you need to make a judgement call. Anyways, refer to my ice caramel macchiato video on how to use the French press (   • The best Iced Caramel Macchiato | Obv...  ) Homemade vanilla syrup (definitely better):    • Amazing homemade Vanilla Syrup | Much...   Store-bought vanilla syrup (substitute for homemade): https://amzn.to/3nOsm2R ------------------------------- ★My Ingredients★ Dark Couverture Chocolate: https://amzn.to/3nmcJxJ White Couverture Chocolate: https://amzn.to/3Gf8zQU Valhrona Cocoa Powder: https://amzn.to/3lPdvnc Snow Sugar: https://amzn.to/2Znp7p5 Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5 ★My Equipments★ Oven: UNOX Bakerlux Shop.Pro Convection oven Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB) Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj) Food Processor: Hanil (https://amzn.to/2XNxWYg) Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4 Zester: Microplane (https://amzn.to/3EGD9Ck) Whisk: Matfer --------------------------------------------------- ★SUBSCRIBE to my Channel★    / @hanbitcho   ★ABOUT ME★ Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since! As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef! I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious. ★Instagram★   / sugarlane.korea   ★Online Classes★ For more online classes please visit: https://sugarlane.kr/english ★슈가레인 베이킹 스튜디오 수강 문의★ https://blog.naver.com/oasis8jd #caramelmacchiato #latte #coffee #sugarlane #starbucks #조한빛 #슈가레인