A brief Analysis of the skills of Flower drawing with Cream

First, the production of coffee foam

1. Use the espresso machine

(1) using a special steel cup, the top is narrow and the lower width is easy to form a whirlpool, pour in the fresh milk until it is full.

(2) first let the steam drain, then let the steam pipe nozzle form a 45-degree angle with the surface of the milk, and insert the steam pipe into the fresh milk about 1 cm. Open the steam valve and start heating, making the fresh milk whirlpool, so that the steam and fresh milk are fully mixed to produce milk bubbles.

(3) when the milk foam in the steel cup is full, close the steam valve and scrape off the thicker foam with a spoon.

2. Use a foaming pot

(1) pour the fresh milk foam into the foaming pot (about 4 / 4 full). If you want to make hot fresh milk foam, heat the fresh milk and the foaming pot to 60 degrees Celsius.

(2) cover the top cover of the fresh milk foaming pot and repeatedly draw and press the handle in the center of the foaming pot until fresh milk foam can be seen on the edge of the upper cover.

(3) Open the top cover and let it sit for about 30 seconds or tap the foaming pot for several times to make the surface bubbles disappear and remove the thicker foam with a spoon.

Second, the production of foamed fresh cream

1. After washing and drying the whipped cream spray gun, pour 250 ml of liquid cream into the pot.

2. The cap of the prize bottle and the extrusion nozzle are fastened, and the nitrogen air bottle is loaded and locked.

3. Turn the cream spray gun upside down, shake the bottom up and down for several times, and use high-pressure gas to instantly beat the fresh cream.

4. Press the handle to squeeze the fresh cream from the squeeze mouth (the squeeze mouth is vertical to the coffee during operation).

Third, the production of coffee flowers.

1. Production preparation

(1) Espresso Coffee: as the Latte coffee we use to make flowers is made by Espresso, it is also necessary to extract the correct Espresso. After all, this is a drink to be imported rather than a work of art, and we still have to ensure the quality of its import. In this way, more than 10 cups of failed flowers will not be wasted in the process of doing exercises. After all, the quality of flowers will not affect the taste of coffee. If you want to make a pure Espresso, you must use a pump coffee machine.

(2) whole milk: do not use skim milk, because the fat content of skim milk is too low, so the taste of the foam will be much worse than the whole milk.

(3) Steam foam machine or manual milk bubble pot: milk foam is the product of fine mixing of milk and air. The way to make milk foam is to pump air into the milk. The principle is simple, but it is not a simple thing to make a cup of dense and meticulous foam. The most common problem is that too much air enters the milk, producing too thick hard foam, which floats on the surface and cannot be fully mixed with coffee, so you can't enjoy the fine texture of foam and coffee when you drink it. It is recommended that you use a steam foam machine to make milk bubbles, which will make the process easier. Now many pump coffee machines have this function built in.

(4) pointed-beaked flower cup (beating the nipple): this thing is the most easily overlooked one, although it is inconspicuous, but it is very useful. First of all, the temperature requirement of milk foam is relatively high, and the best quality foam will be produced only at 60-80 degrees, so you can feel the temperature of the milk through the stainless steel milk tank. Secondly, in the production of pull style, the small sharp mouth is like a painter's brush.

2. Production method

(1) to cook Espresso, it is recommended that Espresso be placed directly in the desired cup. Then hit the milk foam, after completion, if there is a thicker milk foam floating on the surface, please remove it.

(2) slowly pour the milk foam into the newly finished Espresso. When the foam is fully mixed with the Espresso, the surface will be thick, and this is the time to start drawing flowers (usually the cup is half full).

(3) the starting action of pull flower is to shake the wrist holding the flower cup left and right, and the key point is to let the wrist steadily.

Move horizontally from side to side. This action only requires the strength of the wrist, not the whole arm. When the shake is correct, the cup will begin to show white "zigzag" foam marks.

(4) gradually move the flower cup back, and reduce the range of the shaking, and finally draw a thin straight line forward when the cup is closed, and draw the stem of the leaves in the cup as the end.