★Online Classes★
For more online classes please visit: hanbitcho.com/course/
I love this iced caramel macchiato - it’s a nice combination of caramel and vanilla. The traditional Italian term of macchiato refers to a completely different beverage - but oh well, the meaning of certain words evolve over time.
Starbucks is the largest coffeehouse company in the world. People have varying opinions on Starbucks but I neither like nor dislike - I simply look at the facts. They are extremely influential and have a variety of beverages that a lot of people like! In my videos, I aim to take some popular beverages from Starbucks into a non-franchise setting and develop it further. There’s a lot you can do in a non-mass production environment!
▶Caramel Macchiato◀
Quantity: 1 glass
Espresso: 40ml (if you don’t have espresso, use 4.5~5g of instant coffee in 35g of hot water)
Homemade Vanilla Syrup: 10ml
Caramel Sauce: 30ml (10ml + 20ml)
Milk: 160ml
I used Torani Caramel Sauce (amzn.to/3hSBRu0)
1. Pour ice and milk into the glass.
2. Extract your espresso with vanilla syrup + 10ml of Caramel sauce.
3. Pour your espresso onto the ice & milk.
4. With the 20ml of caramel sauce leftover, pipe it inside the wall of the glass and drizzle it on top of the milk foam (up to you!)
Homemade vanilla syrup (definitely better): • Amazing homemade Vanil...
Store-bought vanilla syrup (substitute for homemade): amzn.to/3CAAQyz
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★My Equipments★
Best Tamper that I've used (Korean brand. I used Blade BT): btcompanyeng.imweb.me/shop
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/3hSMblB)
Silicone Mat: Silpat(amzn.to/3CApmLt) or Silpat equivalent(amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj)
Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK) Infrared Thermometer: 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: amzn.to/3zwAHu4
Zester: Microplane (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: sugarlane.kr/english
★Online Classes★
sugarlane.kr/english
#caramelmacchiato #latte #coffee #sugarlane #조한빛 #슈가레인