How is the milk foam made?

Of course, milk bubbles, milk bubbles! In the selection of materials on the particular. To make a good foam, first of all should choose a high fat content of milk. Nestle's pure milk or whole milk containing milk 3 or more is currently recommended. Because conditions vary from place to place, even the same product will differ. For example, XX company's milk products in Shanghai are quite easy to play milk foam, but in Sichuan products how can not play the satisfaction. Therefore, each selection of a material should consider different regions, time, batches.

The milk problem was solved, and then the temperature problem. First of all is the preparatory temperature, what is the preparatory temperature. We can understand it as the optimum temperature before frothing. We know that at 65- 70 degrees, the milk is the most suitable. And from milk to milk foam this period of time foaming process if the longer the easier to play foam, so ice storage (rather than frozen) milk, assuming 5 degrees below zero to 65 degrees, than room temperature to 65 degrees longer, this period of time can make milk fully foamed. Please note that the optimum temperature of 65--70 mentioned above does not refer to the densest temperature. Because the milk foam below 65 degrees is still relatively "water," not soft enough,"survival" time is short, aroma and taste are lacking; and the temperature is too high, the nutrients of milk are destroyed too much, popular saying "milk is killed," and milk foam too soft will affect the effect of pulling flowers and lose the fresh fragrance of milk and cause imperfect fusion with coffee resulting in poor taste.

The following is the process to start frothing, followed by steam nozzle frothing. (Everyone uses milk foam!)

Because the steam nozzle has 5 holes (maybe 4?) And 2 holes, so the play is different. The following is an example of a 5-hole nozzle and a small steel cup for pulling flowers: (5-hole steam is more dispersed, so it is necessary to carefully guide the milk foaming.)

Pour milk down to the lower edge of the inner lip groove (about 1/2);

Drain the water in the steam pipe (wrap the nozzle with a handkerchief, don't burn yourself);

Pull out the nozzle, tilt the steel cup and make the nozzle and milk liquid level at an angle of about 45-60 degrees. The nozzle can just extend into the liquid level, do not directly penetrate;

In the first stage, the steam is turned on, so that the milk starts to rotate under the steam spray;

In the second stage, after the milk is rotated, the amount of steam is increased, and the steel cup is slowly poured, so that the nozzle hole moves to the center of the cup and gradually deepens to the bottom of the cup;

The third stage, maintain posture, steam to the maximum, slightly move up and down the steel cup so that the upper and lower milk heated foam fully. Turn off steam until it reaches the right temperature.

Stage 4: Shake up and down to create large bubbles and scrape them off. Shake them well for later use.

(The whole process should be meticulous and stable, and there should be no harsh "squeak" sound like steam hitting water. Regarding temperature measurement, thermometers are more popular now, and you can use them. My master asked to touch the wall of the steel cup to measure the temperature. You can measure it first and then remember the temperature with your hand.)

After foaming, cover the nozzle hole with a damp cloth, spray twice with steam and wipe the nozzle to keep it clean.