当我写餐厅的甜点菜单时,我有点像Goldilocks,在我追求创建“恰到好处”的糖果的选择中。我尝试平衡产品,以便所有食客都会找到吸引他们的东西。Chocoholics渴望丰富和黑巧克力甜点;其他顾客喜欢用轻巧和水果来结束用餐;香草 - 这里没有惊喜 - 总是很受欢迎。但是,在我必须使用的所有口味中,我最喜欢的一种就是咖啡。为什么?咖啡是丰富的,没有压倒性的。它的苦涩边缘将甜点从一维甜味提升到精致的精致。咖啡作为调味料再也不会更容易。 Adding it to custards, ice creams, cakes, and fillings usually consists of little more than grinding some beans and can even be as easy as opening a jar of instant coffee.
不同的形式(肉质,粉末和液体)选择您的调味料。我喜欢吃咖啡甜点,因为我沉迷于苦乐参半的味道;我喜欢制作咖啡甜点,因为咖啡是可以使用的。它的强烈风味可以通过多种方式添加到甜点中。
Whole beans pack the most flavor.为了获得最浓烈的咖啡风味,我求助于全豆,最好是浓缩咖啡。使用我粉碎或研磨自己的整个豆子对我的纯粹主义者吸引了自己。但更重要的是,整个豆类的风味比predover更高,因为咖啡在地面后会失去其风味和香气。要从豆子中提取更多的味道,我将它们在烤箱中烤几分钟,以鼓励他们的美味油出现。
If I’m infusing a custard or an ice-cream base with coffee flavor, I crush the beans coarsely, with a rolling pin (put the beans in a zip-top bag first to keep them from flying all over the kitchen) or a food processor, and steep them in the liquid (the pieces get strained out later). If they’re going into cookie or cake batter, I grind the beans finer.
Instant coffee and instant espresso add flavor quickly.我建议人们在冰箱中总是将一罐立即的浓缩咖啡或速溶咖啡放在冰箱中。我喜欢这些冷冻干燥的形式,因为它们会立即增加风味,而无需像豆一样陡峭。例如,您可以在温暖的同时将少许粉末混合成甘草或糕点奶油,以迅速为甜点提供咖啡风味。Instant一次只需一次杯子即可提供“酿造”的便利。它还可以取得更标准的结果,因为人们酿造咖啡的酿造方式有所不同,从真正的弱到真正的强度不等。
Coffee liqueurs add sweet coffee flavor with a zing.When I want to jazz up a dessert, I turn to coffee liqueurs like Kahlúa and Tia Maria. For example, I’ll mix some into vanilla creme anglaise for a coffee-spiked custard sauce. Because the alcohol-based flavors diminish when cooked, I generally add liqueurs to desserts after they’re cooked. An exception is the filling for theTiramisúrecipe; because the sabayon is cooked only briefly over low heat, I add the liqueur with the other ingredients.
Brewed coffee works best to bolster other forms of coffee.I find that using brewed coffee as the only coffee flavoring in a recipe doesn’t pack enough coffee flavor, so I almost always use it in conjunction with another form of coffee, a sort of coffee reinforcement (for how to do this, see “Brewing coffee for use in baking,” below).
Brewing coffee for use in baking
为了在食谱中使用冲泡咖啡时获得最大的味道,我几乎总是使用浓缩咖啡,因为它具有浓烈的深色味道。但这是在餐厅,我可以使用浓缩咖啡机。在家里,我以双强度使用普通咖啡。例如,大多数咖啡机建议每6盎司的水使用1茶匙茶匙,因此我使用2茶匙。(请记住,在制作浓缩咖啡时,需要的水量,无论是瞬间还是全豆子,只有3盎司,而不是常规咖啡的6盎司。)我建议使用相同的咖啡:使用两倍powder for the amount of water that’s called for.
Decaf is okay如果您担心甜点会让您保持清醒。脱咖啡因的过程剥夺了咖啡豆的某些香气和风味,但是在这些食谱中,一个好的脱咖啡因品牌可以很好地工作。
咖啡搭配得很好,有许多喜欢的甜点口味
咖啡和巧克力是一个很棒的,即使是常见的,具有自己名字的配对 - Mocha。肉桂也享用咖啡美味。卡布奇诺咖啡经常撒上它。实际上,这三种口味在一起是神圣的。我也喜欢配对咖啡和焦糖,因为它们都是互相发挥作用的强烈风味,就像在浓缩咖啡脆性食谱。Besides these traditional coffee combinations, a few others stand out.
丰富的坚果使咖啡的浓烈风味变得鲜明。I’m partial to the combination of coffee and almonds—I love toasted almonds sprinkled on coffee ice cream. Hazelnuts are great as well. Try adding a scant cup of chopped hazelnuts to theCoffee Tea Cakerecipe; the coffee flavor is less pronounced, but the addition of the hazelnuts creates a new and delicious flavor altogether. Adding vanilla to coffee desserts produces a similar result.
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