What kind of material is milk foam made of? What kind of milk foam is the best to pull flowers?

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The method of foaming with an Italian coffee machine.

Milk can blister because the protein it contains gathers into a film to cover the air, forming a bubble compartment and preventing the strong cohesion of water from breaking the bubble.

Some milk is more suitable for foaming than others, because whey protein is the key stabilizer. Milk fortified with protein (usually skimmed and low-fat milk) is the most prone to foaming, but full-fat foaming is stronger in texture and flavor. The milk that makes the foam is as fresh as possible, because the milk that begins to turn sour solidifies when heated.

The description of milk foam in this book does not mention the fat in milk. the description of milk foam in the food cooking book is very different from what I have heard in the coffee industry. Milk bubbles also appear in many cuisines. Sometimes a little milk foam is used to balance the taste and taste on the Italian thick soup. The reason for the formation of milk bubbles lies in the protein in milk. Therefore, if because of different seasons or different foods of cattle, the protein content in the milk is different, sometimes the milk foam is difficult to beat or the quality of the milk foam is not good, instead of deducing that the milk in those seasons has a low milk fat content, so it can not make a good milk foam.

1. The method of making hot milk bubbles with high pressure steam sticks:

a. The higher the content of milk fat in milk, the easier it is to form fine milk foams.

b. Add the right amount of whole milk (Caf é Latte is milk coffee, also referred to as natty; the ratio between coffee and milk is 1:5, and the ratio of fresh milk to foam is controlled at 2:1 (3/15Espresso 8ram 15 hot fresh milk 4pm 15 hot bubbles); the ratio between coffee and milk is 1pm 3 hot fresh milk and 1max 3 hot bubbles (Espresso).

c. Pour air into the milk before 30 ℃ to form milk bubbles, about 2 seconds.

D. 30 Mel 55 ℃ will steam pipe deep into the milk, produce rotating stirring, using the power of steam to fully mix the milk and milk foam, so that the milk foam to achieve dense.

The heating action is done between the e.55 ℃ and the 65 Mel. The best foaming action should be completed before the temperature reaches 65 ℃, because more than 70 ℃ will destroy the milk fat, milk quality, and nutrients in the milk, not only lose the sweet taste, but also produce milk fishy smell, the higher the temperature, the faster the foam will disappear.

two。 The method of making ice-hot milk foam by hand-beating milk bubble pot:

a. Pour the full-fat fresh milk (I am used to using Lin Fengying's whole-fat fresh milk) into the hand-beating milk bubble pot (or buy the electric milk bubble pot and add it according to the instructions of different brands), which is about 30% of the pot's color and 40% of it. Too much will spill out when the foam is almost finished. )

b. Heat the milk to about 65 degrees, must not exceed 70 degrees, otherwise it will destroy the milk fat, milk quality, and connotation of the nutrients, not only lose the sweet taste will also produce milk fishy smell, the higher the temperature, the faster the foam will disappear (the hot foam made by the shop outside will not know the right skills and do not understand the real reason, so they all do very hot and hot). Be careful! The lid and strainer cannot be heated directly. To make cold milk foam, it is best to keep the milk at 5 Murray 0 degrees. Do not overfreeze and freeze. )

c. Cover the lid and filter, quickly press the air into the milk, twitch without pressure to the end, maintain the action in the upper half of the milk. Twitch about 20 Murray 30 times (depending on how high or low milk fat is).

d. Scrape off the thick foam on the surface with a spoon and you can get a cup of dense and meticulous foam.

As long as the method and temperature meet the standard, you should be able to get a cup of the best foam, and the most appropriate foam can be completely fused. Usually, the pattern of coffee foam in my flower can be maintained for two and a half hours to 4 hours (depending on the level of milk fat in the milk). Try again you will be able to succeed.

Not the more the better! Not only will the milk foam not be pulled successfully, but it will also cause the milk and foam to fail to merge, and only the foam will fall into the cup at last.

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