The best temperature for milk foam is about 60 ℃.

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If you foam to make hot fancy coffee, of course, you should first heat the milk to 60 °. (you can choose whole milk or high-fat milk, the milk with high fat content is also high in protein, the milk foam is stronger and denser, the milk with high fat content is very smooth, the fat aroma is high, and the milk flavor is very mellow. It is very suitable for making fancy coffee such as cappuccino, mocha and latte. In addition, do not heat more than 65 °, if you exceed this temperature, the protein will easily mature completely and lose its elasticity, so it will be very difficult to make milk bubbles). The method is to first add water to the boiling pot, and then put the milk into the stainless steel flower cup. generally, the amount of milk should not exceed 2pm 5 cups, stand and put it into a special thermometer for drinks. Then put it in the boiling pot and heat it with water (water-separated heating will not cause the milk to be cooked, but it can make the milk rise evenly and ensure the quality and flavor of the hot milk). After heating to 60 °, you can take out the milk foam and pour the foam into the hot espresso, using the size of the impulse and the movement of the hand to make all kinds of fancy coffee. If it is used to prepare frozen fancy iced coffee, you can freeze the milk to-1 murmur2 °, then put it into a stainless steel flower cup and draw it like a hot milk bubble. The coffee juice of fancy iced coffee is made by making bags of ice droplets, which can not be cooled after heating, which will greatly affect the flavor of iced coffee.

Cream foaming persistence and consolidation principle: protein is a chain-like structure, the chain and chain are closely linked, stretching is difficult, toughness is very strong, difficult to foaming, only after the protein is hydrolyzed to a certain extent, that is, when the degree of decomposition reaches 540%, it will have good foaming property.

When a certain concentration of protein solution is stirred, a lot of air bubbles are formed due to the mixing of a large amount of air, and the high viscosity of the solution keeps it stable without breaking.

Cold milk can make foam.

Points for attention in milking:

Pure milk must be used. Other flavor of milk is about 30% of the milk, so it is not easy to bubble, you can compare the protein content of pure milk is about 3%, other milk is only more than 1%. If you like chocolate in milk, just buy pure milk and add chocolate sauce or powder to it.

Cold milk and warm milk can bubble, steam rod hit the temperature can not reach 70 degrees, otherwise the bubble will be easy to disappear.

Milk foaming is not only to mix air and milk, but also to mix milk and foam fully to form smaller bubbles after initially mixing with the air.

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