A detailed course for beginners on how to learn quickly

The basic principle of milk foaming is to use steam to hit the milk, so that the liquid milk into the air, using the surface tension of milk protein to form many small foams, so that the liquid milk volume expansion, into a foam-like milk bubble. In the process of foaming, lactose dissolves in milk because of rising temperature, and uses foaming to seal lactose in milk, while the function of milk fat is to make these small foams form a stable state, so that when these milk bubbles are drunk, the fine foam will burst in the mouth, so that the taste and aromatic substances have a better magnifying effect, so that the milk produces a sweet and thick taste and taste. And in the fusion with coffee, the adhesion between molecules will be relatively strong, so that the full combination of coffee and milk, so that the special properties of coffee and milk are highlighted, and completely integrated together to complement each other.

Finally, we will show you how to make dense and detailed milk bubbles. There are many different ways to make good milk foam tissue, but they all include two stages:

The first stage is to get rid of, that is, to put in steam to make the volume of milk foaming.

The second stage is to soak the foamed milk into the air in a swirling way, and make the larger foam break, decompose into fine foam, and let the milk molecules bond with each other, making the foam tissue more compact.

There are many ways of foaming milk on the market, but it can be roughly divided into two categories: one is the combination of milk and milk foam. The other is to separate the stages of getting rid of and beating off, that is, to send the milk first and then beat the milk foam.

The milk bubble tissue formed by these two ways is different from the taste. In the first way, the milk bubble tissue will be more delicate and soft, but the silk degree of the milk bubble will be thinner, and it is not easy to produce dense and elastic milk bubble tissue, but the pattern of pulling flowers is easier to form. The second way is to beat the milk first and then beat the milk foam tissue with a high degree of silk, which can produce QQ elastic milk bubbles, but it is easier to do so in the fumigation stage, and it will be more difficult to make the pattern, but the coffee will taste more dense.

1. Choose whole milk. Only whole milk can make perfect foam.

2. The coffee machine must be preheated. Only when the steam temperature and pressure of the coffee machine are under certain conditions can the delicate foam be made.

3. Milk must not be foamed milk. Beaten milk can be hung and mixed with new milk.

4. Milk can be poured into half of the milk tank, neither too much nor too little, too much will overflow, and too little will not work.

5. The distance between the steam sprinkler and the wall of the milk tank does not exceed 1cm, and the steam sprinkler enters the milk and is exposed a little.

6. Turn on the steam and rotate the milk in one direction. When you feel that there is enough foam and the foam is fine enough, it will ok.

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