How to make milk foam How to make milk foam? Whipped milk? How to make good foam? Ask for flowers and

Incense has always liked to use whole milk to make cappuccinos and lattes. The high content of fat makes the milk look silky, smooth and dense, with an obvious taste and a more mellow taste. But that's what happens in the world, and the best food is always accused of being bad for your health. For those who are worried about fat content, they can buy skim or semi-skim milk. In order not to compromise on quality, I would rather sacrifice one or two grams of extra dietary fat.

Whole milk contains 3.25 to 3.5% fat and skim milk contains about 1%. A standard latte requires about 150 milliliters of milk, that is, making lattes from whole milk and skim milk with 5 grams and 1.5 grams of fat, respectively, which means a difference of 3.5 grams per serving of coffee. By analogy, a packet of 150 grams of nuts contains 70 grams of fat, which is 20 times the fat difference between full-fat and nonfat lattes. And the latest research also shows that the less milk is processed, the healthier it is, and it has nothing to do with fat content.

Some milk is naturally low-fat, and New Zealand cows are selectively fed, so the milk directly from the breast is low-fat milk with 1% fat. The traditional belief that fat is harmful to the body and that a high-fat diet even leads to an increased risk of heart disease, but some studies disagree, arguing that the old idea is completely wrong.

Detailed explanation of the principle and steps of steaming milk (dispelling milk)

Steaming milk correctly can make a good combination of tiny bubbles and warm liquids to give a sweet taste and light texture. Milk is often overheated in large coffee chains, which is really depressing. The burning taste in the coffee is a testament to overheated milk, or rather, milk tortured by the heat screams and rumbles in the flower cup. Espresso drinks with milk should not be too hot, but many stubborn coffee diners (especially in the UK) insist that their milk should reach a magmatic temperature, regardless of how much flavor is lost. The temperature of drinking milk is not only related to the perceived heat of taste, but also creative and destructive. In order to maximize the natural sweetness of the finished product, it must be strictly controlled. It is not difficult to treat the milk at the right temperature. heat no more than 70 ℃ and store in a warm cup and drink it as soon as possible.

Foam

Water and air are difficult to mix uniformly under normal conditions, and surfactants are needed to tie them together. When you beat the milk fat with a blender, the fat in the milk fat acts as a surfactant, and small bubbles and water can form a whole with the rest of the milk fat. The air injected during stirring expands the fat in the milk fat and thickens the milk fat. As the mixed structure of milk fat becomes lighter and lighter, it becomes more difficult for water to flow away.

Milk bubbles are fixed by protein (over a period of time) rather than fat, which is similar to protein-shaped protein cream. As soon as the milk is heated, the spring-like protein begins to disintegrate and denature.

Compared with milk fat and protein, the protein in milk can only barely maintain the form of foam, so milk foam is usually thin, watery and easy to lose. The lost foam becomes lighter and lighter until it eventually becomes an ultra-light cobweb structure floating on the surface of the liquid. This process begins with the end of steaming milk, so after just a few minutes, the creamy cappuccino begins to delaminate and turns into a light drink with foam on top of milk and coffee on top. Many people think that this kind of cappuccino with "a layer of foam floating on top" is authentic. But I assure you, the cappuccino, which is the perfect combination of foam and coffee (that is, before it has time to "layer"), will not create an embarrassing white beard while sipping, giving you more sensory enjoyment.

As mentioned earlier, the thicker the liquid, the less you have to worry about the loss of water, so the bubbles of whole milk are much stronger than skim milk. In addition, because the fat content of skim milk is low, it does not have a strong inhibitory effect on the stability of protein foam, so it is more likely to foam.

How to steam milk

Milk must be kept in the refrigerator. There is no doubt that frozen milk has a longer shelf life, and it is much easier to soak with cold milk. The reason is simple: you have more time to "get rid of" the milk before reaching the preset temperature.

The flower cup must be clean. The specific shape and size of the flower cup depends on personal preference. According to the heat absorption law of the metal, the thicker the flower cup, the slower the heat. A clip-type temperature probe can be used to monitor the heating in the flower cup. Simple analog temperature probes are also easy to use, but I prefer infrared probes that respond quickly and provide digital readings. As long as practice makes perfect, the temperature can be grasped only by listening and observation (actually mainly by listening), and the probe will not be used.

With the controlled injection of air, the milk begins to spin and stretch violently, resulting in a force that causes tiny bubbles to break down in the milk and become suspended for a short time. Milk that is fully mixed with air is often called "microbubbles" because the bubbles are so closely integrated with the milk that they are completely invisible to the naked eye. The milk at this time looks thicker and more creamy. Never reheat the milk, or the second-heated protein will not work and the taste will get worse.

The following steps describe how to use an espresso machine to heat the milk to the temperature you need.

① pour the milk into the flower cup, at least half full. Be sure not to reheat the milk, so add as much as you need.

② cleans the steam bar of the espresso machine and removes the remaining condensate.

③ ensures that the tip of the steam stick is just inserted into the milk surface and starts at full power. If the amount of milk is very small, the power can be reduced slightly.

④ begins to bubble, controlling the direction of the steam flow along the inner perimeter of the flower cup, beating the milk into a whirlpool.

⑤ increases the steam supply and pulls the tip of the steam stick to the surface of the milk. in addition to the noise of milk stirring, you should be able to hear a sharp "popping sound". No big bubbles should be seen at this time.

⑥ continues to spin the milk and bubble. Once it reaches 40 ℃, the free-flowing fat will make trouble, and the milk will be very difficult to move.

⑦ inserts the steam stick deep into the milk and keeps his left hand spinning until 65 ℃.

⑧ immediately turns off the steam bar.

⑨ gently tapped the flower cup to crack the foam on the surface.

⑩ rotates the milk foam quickly and vigorously in a circular track, so that the air, water and milk are fully combined and quickly poured into the coffee.