STEP 1/10
I'll make a vanilla extract.
Madagascar beans are relatively long and have a strong flavor, and Tahiti vanilla beans are plump and have a sweeter scent.
I made one bottle each using these two.
STEP 2/10
You can grind the bean into 500ml of rum, scratch the seeds, or just cut it in half.
Cut the tip and set it aside
STEP 3/10
Make it and write down the date.
I heard it's good to let it ripen for at least six months to give off a scent.
Cover in foil and place out of the sun.
STEP 4/10
As time goes by, the color comes out this dark.
STEP 5/10
In Step 2, put the top of the vanilla bean in sugar and use it for baking. While using it, you can continue to fill in the empty top or sugar.
STEP 6/10
Cover with sugar again and store.
STEP 7/10
Bring sugar and water to a boil.
Caution: Bring to a boil without stirring until sugar melts!
STEP 8/10
When the sugar is completely melted, scratch the vanilla bean, add the seeds and the bean together, and bring to a boil.
STEP 9/10
Put it in a clean bottle, leave it at room temperature for a day, and use it in the refrigerator.
If you use it a week later, the scent comes out more.
STEP 10/10
A glass of vanilla latte... ^^
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