Do you prefer whole milk or semi-skim milk skim milk or whole milk?

After the milk is dismissed, it is not the ideal foam, but in a layered state. The lower layer is the heated milk, and the upper layer is the "foam" after the milk is dismissed, so we have to deal with the milk after discarding. Shake up and down to remove the coarse foam from the surface. Shake and let the hot milk mix well with the top foam to form foam. This step can also be achieved by reversing the two jars. This step is very critical, some friends do not attach great importance to this point, then all previous efforts will be wasted.

Pour the finished product back and forth several times in two jars, fully mix the hot milk and foam, then divide them equally between the two jars, and then pour back and forth a few times "in a small amount" so that they are evenly distributed. Many friends only do the front action and do not do a small amount of distribution in the back, so there will be unevenness. Of course, it's hard to understand if you describe it in words, but you'll understand if you try to do it a few times. To put it simply, it is to allocate the amount of milk foam. By using this method, the thickness of the foam in the two cups can be achieved.

Warm reminder: first, before pulling flowers, the milk foam has been in a shaking state in the flower jar to avoid the stratification caused by this to appear again, this is a professional habit, which must be developed. Second, when shaking, if the milk foam is concentrated in the middle of the vortex formed as a small ball, which proves that the milk foam is unevenly distributed, it needs to be distributed again. Milk foam refers to the final product formed after the full mixing of hot milk and foam after milk foam operation, because the fat content in skimmed milk is too low, so the taste of milk foam is much worse than that of full fat, and the milk is the most at 50 ℃. The foam is also meticulous and maintained for a long time.

The first step: first do fast low hit, hit until there is obvious resistance and a sense of continuity. Next to do in the hit, also hit with obvious resistance and a sense of continuity. In the end, when you hit high, there is resistance and a sense of consistency as a whole. Tip: pay attention to the height of the twitch.

Step 2: repeat the first step. In this way, the process of manual milking is completed. If you want your foam not to be too thick, to have a certain sense of flow, just take the first step. Pulling out the piston vertically after foam is helpful to drive out a lot of coarse bubbles.

Heat the milk (milk that can be foamed and held, recommended Nestle) to a temperature that is hot (60 to 70 degrees) but can be held. What kind of heating method is used is not important, the key is to reach this temperature (why this temperature should be reached will be discussed later). The heating method used in the store that I have instructed is the microwave oven. at first, it is slowly trying to find out how long it takes to heat the milk to the target temperature with a big fire, and then just put the milk in and heat it at the time after the test. it's very convenient and very fast.