How to make latte foam? Can the eggbeater beat the foam? How to make milk foam

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When a friend came to the Qianjie Cafe and saw the barista making lattes with steamed milk sticks, he suddenly asked, "Milk foams are made by telling the milk surface to rotate and inject air." so can the egg beater also hit the milk foam? In theory, it is possible, as long as we do not pursue the delicacy of the foam ~ the milk foam in the front street tastes delicate, dense and smooth, but if you use an egg beater, it is impossible to achieve this effect. Why? Let's talk about it under the front street.

A delicious hot latte is inseparable from dense milk bubbles.

The fineness of the foam directly leads to the stable time of the foam, and the more delicate the foam is, the slower the decomposition rate is. Dispelling milk foam can be divided into two stages, which is to beat the rough foam that has been sent out.

Why not recommend using an egg beater to get rid of the foam?

First of all, there are two kinds of egg beaters in our family, manual egg beaters and electric egg beaters. The manual egg beater can not achieve uniform and centralized rotation in the beating process, so that the milk produced by beating in this way will only produce large bubbles on the surface, and the milk fat content of fresh milk is less than that of cream. it is impossible to produce a thick state through the combination of fat and air at low temperature, and it is impossible to send milk protein in hot milk to produce stable foam. So a manual egg beater can't beat the foam used in a hot latte.

After talking about the manual egg beater, let's talk about the electric egg beater. The selection speed of the electric egg beater can be said to be very block, and the hair size of the electric egg beater is also very large, if you put the milk in a large container, no matter how much milk is contained, because there is not enough milk fat to produce resistance, as soon as the egg beater is opened, you will get a "full body" scene.

So why can milk produced by beating milk with steam sticks produce dense foam?

Steam stick play is the use of steam to hit the milk, so that the liquid milk into the air, the use of the surface tension of milk protein to form many small foam, so that the liquid milk volume expansion, into a foam-like milk bubble. In the process of foaming, lactose dissolves in milk because of rising temperature, and uses foaming to seal lactose in milk, while the function of milk fat is to make these small foams form a stable state, so that when these milk bubbles are drunk, the fine foam will burst in the mouth, so that the taste and aromatic substances have a better magnifying effect, so that the milk produces a sweet and thick taste and taste.

What kind of milk foam is considered to pass?

The surface has no coarse bubbles and has a certain fluidity, and the thickness of the milk bubbles is in line with the thickness of the corresponding coffee. Take Australian white coffee, latte and cappuccino as examples, Australian white coffee has thin milk bubble thickness, bright surface luster and strong fluidity; latte coffee has moderate thickness, glossy surface, strong fluidity but not too loose; cappuccino milk bubble is thick, the surface luster is dim, and the mobility is poor.

How do we use steamed milk sticks to make stable and delicate milk foams?

Milk: full-fat fresh milk (Weiji fresh milk used in front street)

Milk temperature: 55-65 degrees Celsius (too low temperature can not stimulate lactose in milk, too high temperature will destroy the protein in milk and turn it into dregs)

Foam thickness: 1 cm (thinner than 1 cm is made from Australian white coffee, and cappuccino coffee is made from 1 cm thicker foam)

Foam tips: rinse before the steam switch: let the steam pipe rinse, drain the front end of the moisture, avoid foam too wet (covered with a clean rag, avoid random spray. )

Insert ice milk into the steam pipe: rinse the steam into the milk. Tube depth: if the pipe diameter is inserted too low, it will only be heated to change the milk bubble. on the contrary, if the pipe diameter is inserted too high, it will produce a big bubble, which is not beautiful and can knock flat on the table and burst the bubble. )

Position of the steam pipe: the most perfect and foolproof steam injection point is when the steam pipe is inserted into the steel cup, the steam pipe is against the small nozzle of the steel cup, and the nozzle points to the center and then slightly deviates the 1cm.

Turn on the steam: when the steam is injected, the ears should listen attentively-there should be the sound of drinking drinks blowing on the straw, and there should be no crisp feeling of bubbles hitting the metal steel cup. The temperature can be turned off when the temperature is 50 / 60 degrees. )

Why is the temperature recommended for heating milk at 55-65 degrees Celsius?

The ideal temperature for milk is between 55 and 65 ℃, below which the sweetness of milk is not stimulated as much as possible; above this temperature, too much protein will be denatured. Overheating will change the taste of milk, which will not only produce the smell of sulfur, but also lead to foaming failure.

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