Skills of making milk foam

1. The 600ml jar is filled with refrigerated milk about 300ml, that is, the semi-jar.

two。 Turn on the steam and spray away the cold water left in the steam pipe

3. Insert the steam sprinkler into the milk surface about 1 cm-2 cm deep, and choose the insertion position near the centerline (left / right).

4. Turn on the steam, the steam should be finished, otherwise the milk foam can not be fully integrated with the milk after forming a spinning nest, and the foam will move slowly under the flower cup. this stage is called air intake, which is professionally interpreted as pumping air into the milk to make the milk expand upward.

5. Enter the air not too much, the air thickness should be controlled at about 2 cm, after the full air intake, the pull cylinder needs to move up to the original position of the best, this stage is called stop air intake.

6. Hold the cylinder wall with your hand, feel the temperature of the cylinder with your hand, turn off the steam when you feel slightly hot, pull out the steam pipe, wipe the milk stains on the steam head, open the steam again and spray the residual milk in the steam pipe, and the steam head returns to its position. This stage is called moderate beating, which is professionally interpreted as smashing larger milk bubbles to make it more delicate.

How to judge whether the steam foam is qualified or not:

1. Observe the position of the milk before milking and whether the height of the foam after production meets the requirement of 2 centimeters, not more than or too much below the standard.

two。 Shake the milk foam and observe whether the surface of the foam is bright and whether there are more coarse milk bubbles.

3. Whether the bubble temperature is up to the standard, use a thermometer to measure, the standard is 60 degrees Celsius-70 degrees Celsius.