Project Description

Raw Coconut Latte Melaleuca

Raw Coconut Latte Melaleuca – Cake Cutting Machine – Cheersonic

This year’s raw coconut series is too hot. We have made raw coconut scallops and raw coconut coconut mangos before. With today’s raw coconut millet, it is a perfect afternoon tea set~

The smooth and tender coconut jelly is covered on the layered cakes, and then decorated with a coffee-colored skirt. Hey~ the proper Korean style, cut a small piece, it is delicious and beautiful…

Feel it carefully, the melaleuca of Q bombs shuttles between the teeth, and the moisturizing cream rubs on the tip of the tongue, trembling with happiness!

The secret to the deliciousness of Melaleuca is to let the batter sit for a long time. The ingredients will blend well with each other, and then the Melaleuca will have a more perfect taste.

The second is the temperature of the frying. Use a low heat to fry slowly until it is just cooked through, and the taste will be more moist. And when you let it cool, don’t forget to cover it with plastic wrap, otherwise it will air dry and it will taste like an omelet~

For the lasagna and cream part, I added coffee powder, from the inside to the outside, there is a mellow coffee aroma, which lasts for a long time in the mouth. After the addiction, I can also refresh and make money!

Coconut jelly is very simple to make, but you must have a nice mold. If you don’t pursue the spiral pattern, you can take a flat bowl to shape it~

Ingredients

Size: 6 inches

Melaleuca part:
2 eggs
White sugar 40g / coffee powder 4g
Cocoa powder 4g / butter 40g
Low-gluten flour 120g / milk 380g

Raw coconut latte cream:
Whipped cream 450g
25g coconut milk / 4g coffee powder
40g white granulated sugar / 10g coffee sauce

Coconut Jelly:
150g raw coconut milk / 15g gelatin

Production process

1. Make the coconut jelly part one day in advance: Put 150g of raw coconut milk in the pot and cook it to 60℃, put in 15g of softened gelatin flakes, stir evenly, pour it into the mosquito coil mold, put it in the refrigerator to freeze and set the shape. Transfer to freezing and freeze into a solid that is easy to handle
2. Next, make the melaleuca part: Pour 4g coffee powder, 4g cocoa powder, 40g melted butter in a bowl, stir evenly, and fully melt the two powders. Beat 2 eggs and 40g white sugar in a large basin and stir evenly, then pour in the oil mixture just now and stir evenly, add 1/3 of the milk and stir first to adjust the consistency of the liquid
3. Then sift into 120g low-gluten flour and beat it evenly with a hand-held whisk. Slowly add the remaining two-thirds of the milk to adjust and evenly filter, cover with plastic wrap, and refrigerate for 2 hours
4. Put a little butter in the pot. After the low heat has melted, use a kitchen paper towel to brush off the excess oil, add a spoonful of Melaleuca syrup, and fry the bottom to make bubbles. You can use a scraper to scrape the periphery and buckle it out. Then use the kitchen paper towel that soaked in oil to brush the pan and repeat the above steps until all the flour paste is fried. (This amount can make about 20 skins)
5. Cream part of raw coconut latte: Put 4g coffee powder, 40g white sugar and 25g thick coconut milk into the bowl, add appropriate amount of light cream to make it thick, then add the remaining light cream to beat to 70% , Dig out a portion of the cream, add 4g of coffee sauce to adjust the color to a darker color, and put it in a piping bag for later use (dark cream is used for decoration, and the piping bag is filled with your favorite piping mouth). If there is no coffee sauce, you can use coffee powder instead
6. Then start assembling: put a piece of melaleuca on the turntable, then add an appropriate amount of cream, smooth it slightly, continue to the middle, put in a piece of frozen coconut jelly, and then continue the above operation until all the mullet After spreading, cover the remaining cream and smooth the bottom slightly. Set it in the freezer for 10 minutes
7. After 10 minutes, put another coconut jelly, frame the edges with flowers, and decorate with vanilla.

The raw coconut latte is ready!

If you use two words to describe this cake, it must be “exquisite.”

Whether it is the spiral-shaped coconut berry jelly or the piping flowers surrounding the skirt, they are all indescribably delicate.

Although the aroma of the coffee has been reduced after freezing, if there is no feeling, it can evoke people’s greed even more.

Scooping it down, the layers of separation feel really wonderful. When you put it in your mouth, the smooth latte cream quickly envelops every taste bud, first with a slight bitterness, and then a touch of sweetness, which is endless aftertaste.

About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.

Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.

Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.

Chinese Website: Cheersonic Provides Professional Ultrasonic Cutting Solutions