Recipe: Coffee Bailey Sweet Hurricane

Home Cooking Recipe: Coffee Bailey Sweet Hurricane


As a coffee control, I always wanted to be a hurricane for coffee. Because the amount of protein and egg yolk is different in the recipe of Q Run Coffee Hurricane Cake, I have a headache for the rest of the scrap. Referring to the recipe of the coffee nut hurricane, some dosages were modified. The length of the 3 eggs was very high, and the finished product was very soft and elastic. The amount of square can be made into a 17cm hollow mold. Look at the tips before you do!



  1. Prepare: rush / cook a cup of espresso espresso, take 40ML, add a black coffee powder and stir until it is dissolved. • The egg yolk protein is placed in two anhydrous, oil-free cooking pots, and the protein pots are placed in the refrigerator for storage.

  2. Prepare the egg yolk paste: · Add 20g of granulated sugar to the egg yolk, stir it with egg to dissolve, and the overall color is slightly lighter without sending it. • Add 20 g of oil, 40 ml of coffee liquid, 15 ml of water, 20 ml of perl sweetness, and a small amount of salt (really lost), and mix gently with egg at low speed until complete mixing. • Sift in low powder and stir in an irregular direction with egg to a smooth batter without dry powder and agglomeration.

  3. Send the protein cream: · After taking out the protein from the refrigerator, use the electric egg beater to send it at high speed. After the fish eye is coarse, add 50g of fine sugar to the ninth distribution. (Take the small pointed corner pulled up by the eggbeater and gently bend down.) )

  4. · At this point you can start preheating the oven to 170 degrees. · Add 1/3 of the protein cream to the egg yolk paste and mix it all over and then pour it back into the remaining 2/3 protein cream. Use a squeegee to quickly mix up from the bottom of the pelvis to form a light, smooth and shiny batter. I am used to Teacher Xiao Xiao’s skillful operation, which is about seven or eighty times, is very uniform.

  5. Pour the batter into the mold, use a spatula to roughly flatten the surface of the batter, shake it on the table a few times, then use a toothpick to draw a few circles on the batter to eliminate the large bubbles, send it into the preheated oven, and bake for about 35 minutes.

  6. Immediately after baking, remove the cake, release the free fall from the height of 40cm to the tabletop to shake out the heat to avoid retraction, and then immediately buckle down on the bottle. Release the mold after completely cooling.


1 About coffee liquid: I use capsule coffee, so cook a small cup of exactly 40ml, based on the amount of cake. Recommend freshly brewed coffee. If you use instant powder, you can try to make it as thick as possible. Try to be as thick as possible. Try to repeat it three times. When I first did it, I didn't add extra coffee powder. I felt that the coffee smell was not rich enough. Therefore, I adjusted it and increased the concentration of the coffee liquid when the amount of liquid was constant. The effect was good. Please use sugar-free black coffee because the recipe itself is not bitter. If there is no sugar-free, you can reduce the sugar in the egg yolk paste. 2 About Bailey Sweet: Bailey Sweet is the soul of this hurricane. Try not to use other wines instead. If you want to have a richer flavor and change the water into Bailey sweet, there is no problem at all, but the height is not as high as the height of the water. In addition, the alcohol will evaporate when heated in the oven, so you don't have to worry about getting a hurricane to get drunk. 3About the egg: The egg I use is about 65g. Smaller ones will affect the height. Another: In the second step, I directly added the coffee liquid, water, and Bailey sweet together.

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