The production of milk foam

Method 1: use a milk bubble pot to make handmade milk foam

1. Pour the milk into the milk bubble pot, and the amount should not exceed 1 / 2 of the milk bubble pot, otherwise the milk will spill over due to expansion when making the milk bubble.

2. Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Be careful! The lid and strainer cannot be heated directly. (for example, make ice foam to cool the milk below 5 degrees Celsius, of course, do not overfreeze and let the milk freeze.)

3, cover the lid and the filter, quickly twitch the filter to press the air into the milk, there is no need to press to the end, because it is to pump the air into the milk, so as to act on the surface of the milk; the number of times is not too much, gently twitch about 30 times.

4. Remove the lid and strainer and scrape off the thick foam with a spoon, leaving dense hot (ice) foam.

Method 2: use steam foam to make milk foam.

1, do not put the steam pipe into the milk, because there may be some condensed water in the steam pipe, so let off some steam in the front section and drain the excess water by the way.

2. Insert the thermometer into the container, then insert the steam pipe obliquely into the milk and turn on the steam switch.

A steady "hiss" will be heard when it is in the right position, otherwise it will be very loud or almost silent.

4. When the milk foam is sufficient, you can bury the steam pipe a little deeper and let the steam continue to heat the milk. The angle of the steam pipe had better be just enough to make the milk rotate.

5. The steam switch can be turned off when the diffuse reaches between 60 and 70 degrees.

6. Wipe the milk attached to the steam pipe with a wet dishcloth and release a steam at the same time, so that it is difficult to clean up after the milk is dry.