Why does milk have to be foamed in order to pull flowers?-Coffee flower milk is poorly mixed.

Why does milk have to be foamed in order to pull flowers?-Coffee flower milk is poorly mixed.

(1) place the steam pipe at the center of the steel cup, 45 degrees to the upper right and at a depth of about 1 cm near the edge of the cup.

(2) turn on the steam pipe, move the steel cup down slowly, and roll the milk up and down and slowly let the volume expand.

(3) when the foam expands to eight minutes full, move the steam pipe obliquely to the right side of the center point of the steel cup near the edge of the steel cup, so that the milk bubble rolls in a vortex way.

(4) Control the angle and depth of the steel cup to involve the thicker milk foam and stop beating to the desired temperature.

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. Moreover, when merging with coffee, the bonding force between molecules will be relatively strong, so that coffee and milk can be fully combined, so that the special properties of coffee and milk can be highlighted respectively, and then completely fused together. To achieve the role of complementary, when we make a good milk bubble tissue, there are many different ways, but they all include two stages: the first stage is to get rid of. To get rid of is to put in steam to make the volume of milk produce foaming effect, and the second stage is to soak the foamed milk into the air by the way of swirl, and make the larger milk foam break and decompose into fine foam. and let the milk molecules bond between the role, so that the foam tissue becomes more dense.

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, and the other is to separate the stages of milk foam and milk foam. that is, first beat the milk 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. In the second way, the texture of milk foam is high, which can produce QQ elastic milk foam, but it is easier to make the pattern of pull flower, but it will be more difficult to make the pattern, but the taste of brewed coffee will be more dense.