How to get the experience of milk foam? what kind of cup should be used for milk foam?

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Before I started to practice Italian flower drawing, I always felt that it should not be difficult. Unexpectedly, when I was serious about learning, I found that it was not so easy to feel! I've been practicing for several months, but I still can't pull out decent things, but I don't know anything at all. I've climbed a lot of articles and bought a book to read!

The first step is to hit the milk foam first, make the milk foam that will shine and have good fluidity. After the baptism of several buckets of fresh milk, get the experience of making good milk foam: (1) what does it mean to use steam without steam? Is to dry the steam, not with water, I will put some of the steam off the first time, and then the gas will be dry, the reason for this is to make the milk easy to rotate, in the foam, will be more uniform. (2) give priority to dispatch and integration as a supplement. First of all, the steam pipe is placed about 0.5 cm under the milk surface to find the angle at which the milk is rotated (move quickly). After spinning, move the rigid cup to make the sound of "eating". Then turn the steam down (but the milk is still spinning) and make a "eating" sound, indicating that it is in the process of being sent out, and because the milk is moving on the surface. The milk bubble pot must be moved down bit by bit to get the sound of "eating", which must be done before 40 degrees (although this stage is the sending process, but as long as the milk is rotated, it is in the fusion). (3) after getting rid of it, begin to concentrate on fusing the milk foam. Do not take the initiative to put the steam pipe into the liquid surface, because the milk will automatically become more, at this time, the steam pipe will naturally be under the liquid level, can increase the steam or do not add most ok, the rotating milk will be fused together, large bubbles will become very few, will form invisible small bubbles. Until the temperature of 60 degrees can be completed.

In addition, it is easier to use 600cc's bubble cup to dispose of 250cc milk. The reason is that the milk is not too little, the heating will be slower, and there is more time to find the rotation angle before 40 degrees to complete the foaming process. 300cc steel cup to dispense 150cc milk, first, the cup is too small, stability is not enough, second, heating up quickly, it is not complete, and it is not easy to make the milk rotate.