How to make milk foam in a coffee machine

The high content of fat makes the milk look silky, smooth and dense, with an obvious taste and a more mellow taste. But that's what happens in the world, and the best food is always accused of being bad for your health. For those who are worried about fat content, they can buy skim or semi-skim milk. In order not to compromise on quality, the editor would rather sacrifice one or two grams of extra dietary fat.

Whole milk contains 3.25 to 3.5% fat and skim milk contains about 1%. A standard latte requires about 150 milliliters of milk, that is, making lattes from whole milk and skim milk with 5 grams and 1.5 grams of fat, respectively, which means a difference of 3.5 grams per serving of coffee. By analogy, a packet of 150 grams of nuts contains 70 grams of fat, which is 20 times the fat difference between full-fat and nonfat lattes. And the latest research also shows that the less milk is processed, the healthier it is, and it has nothing to do with fat content.

Some milk is naturally low-fat, and New Zealand cows are selectively fed, so the milk directly from the breast is low-fat milk with 1% fat. The traditional belief that fat is harmful to the body and that a high-fat diet even leads to an increased risk of heart disease, but some studies disagree, arguing that the old idea is completely wrong.

Detailed explanation of the principle and steps of steaming milk (dispelling milk)

Steaming milk correctly can make a good combination of tiny bubbles and warm liquids to give a sweet taste and light texture. Milk is often overheated in large coffee chains, which is really depressing. The burning taste in the coffee is a testament to overheated milk, or rather, milk tortured by the heat screams and rumbles in the flower cup. Espresso drinks with milk should not be too hot, but many stubborn coffee diners (especially in the UK) insist that their milk should reach a magmatic temperature, regardless of how much flavor is lost. The temperature of drinking milk is not only related to the perceived heat of taste, but also creative and destructive. In order to maximize the natural sweetness of the finished product, it must be strictly controlled. It is not difficult to treat the milk at the right temperature. heat no more than 70 ℃ and store in a warm cup and drink it as soon as possible.

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.

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

3. Slowly adjust the position of the steam nozzle to a little bit from the surface of the milk, but never above the liquid level, or the milk will be spilled everywhere. A steady "hiss" will be heard when it is in the right position, otherwise it will be very loud or almost silent.

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

4. The steam switch can be turned off when the temperature reaches between 60 ℃ and 70 ℃.

5. Wipe the milk attached to the steam pipe with a wet dishcloth and release a little steam at the same time to avoid the difficulty of cleaning the milk after it is dry. 1. Pour the milk into the milk bubble pot, do not exceed the capacity of the milk bubble pot 1x2, otherwise the milk will overflow due to expansion when making milk foam.

two。 Heat the milk to about 60 ℃, no more than 70 ℃, or the protein structure in the milk will be destroyed. Be careful! The lid and strainer cannot be heated directly. (for example, cool the milk to less than 5 ℃ when making ice bubbles. Of course, don't freeze the milk too much.)

3. Cover the lid and the filter, quickly twitch the filter, press the air into the milk, do not need to press to the end, because it is to pump the air into the milk, so as long as the action on the surface of the milk; the number of times is not too much, gently twitch about 30 times.