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Instructions on how to prepare delicious Rose cream cheese Tteokbokki at ho...
Not only a cup of coffee, but also a unique identity and creativity to...
Vietnamese Egg Foam Coffee
Vietnamese Egg Foam Coffee
We are used to eggs being prepared for dishes, but we’re going to try something a little bit different today. It’s a drink rather than a meal. Now we’re going to Vietnam. Vietnamese egg coffee.
Coffee in Vietnam is kind of an institusion, you can drink it at any time of day and one of the most famous versions is egg coffee. Let me show you how to make it.
Ingredients:
For the coffee:
25 g coffee, preferably robusta beans or Vietnamese coffee
300 ml water, boiling
For the egg foam (makes about 5 servings of coffee):
100ml non-sugar fresh milk (cold)
50 gr Egg cream cheese powder
200ml whipping cream (cold)
Instructions:
For the coffee:
Step 1:
- Take about 25g of ground coffee into the Phin, equivalent to 5 small teaspoons, the rig is flat
- Pour about 40ml into the Phin for the coffee to bloom evenly, wait 2 minutes
Step 2:
- When the coffee has bloomed, place the stainless steel piece of the Phin on the surface of the coffee then gently press it down. Be careful not to press hard.
- Pour 60ml of boiling water into the Phin and wait for the coffee to run down the cup for about 5 minutes.
For the egg foam:
- Mix 100ml non-sugar fresh milk, 50gr Gumiho egg cream cheese powder, 200ml whipping cream.
- Using an electric mixer whisk for about 3-4 minutes until thick and fluffy. When the mixture thickens beat at low speed to dissolve air bubbles.
Egg cream can be stored in the refrigerator for 2 days.
Once the coffee has stopped dripping, carefully remove the phin filter which will be quite hot. Using a spoon, scoop the cream onto the top of the freshly brewed coffee. If you want to taste better, you can gas touch the fire on the surface of the slightly burnt foam. Stir and enjoy!
The essence of egg coffee is to use fresh eggs, however there is a drawback that the foam layer will easily become fishy, difficult to make, and some people cannot drink raw eggs. To overcome that problem, Tomato T&P Company has researched and successfully created egg cream cheese powder while retaining the rich cheese flavor and fragrant egg cream. Especially easy to do at home.
The product is manufactured according to ISO, HACCP standards, each stage of production is strictly inspected and supervised. Thanks to this, the nutritional value of Egg cream cheese powder is still guaranteed not to be reduced.
Where to buy Egg cream cheese powder?
You can contact via email: export@tomatotnp.com or SDT/ Viber/ Whatsapp: +84 938 138 805 (Ms. Ly)
Address: 6 Binh Phu Street, Tam Phu Ward, Thu Duc City, Ho Chi Minh City, Vietnam.
Conclude
Not only a cup of coffee, but also a unique identity and creativity to create a smooth and fatty cup of coffee with the very characteristic taste of egg cream and bitterness of coffee. Preparation is simpler at home along with egg cream cheese powder.
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