# Fourth Baking Contest and is Love to Eat Festival# Creamy Moga Coffee
1.
Put a hanging ear bag on the sharing cup, add coffee powder, pour about 30g of hot water with 92 degrees hot water, and let it stand for about 30 seconds.
2.
Continue to pour hot water in a circle in the center and wait for the drip coffee. From the first step, the hot water is poured until the last dripping is completed. The timing is 3 minutes.
3.
Remove the ear bag after dripping.
4.
Pour the whipped cream into a small basin and put in powdered sugar.
5.
Dispense until soft peaks appear on the surface, and gather them together with a spatula.
6.
Put the cream in the piping bag.
7.
Pour chocolate syrup into the cup.
8.
Pour 120g of coffee.
9.
Stir well with a small spoon.
10.
Squeeze the cream and float on the surface.
11.
Sprinkle some chocolate chips.
12.
Sprinkle some cinnamon powder to garnish and drink.
Tips:
1. After preparing the ingredients, rinse the sharing cup and cup with hot water in advance, and use it after controlling the water to help preserve the aroma of coffee.
2. The quantity of coffee after dripping filter is not necessarily 120g, but please press the quantity according to the recipe when pour it into the cup.
3. The actual amount of whipped cream is about 30g in one cup, but it is too small and difficult to pass. You can make another cup if you have leftover.
4. The cinnamon powder has a strong taste, so just add a little bit.