Why does milk have to be foamed in order to pull flowers? what kind of milk do you usually use?

Why does milk have to be foamed in order to pull flowers? what kind of milk do you usually use?

Know the state of milk after being steamed and how to deal with milk foam. 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 is very critical, some friends do not pay attention to this point, then all previous efforts have been wasted at this time to move the flower cylinder up a little bit (just a little bit, which is very important, which is understood by many people to continue to move up, which is very wrong), let the steam sprinkler leave the cutting surface, so that you can not hear the sound of "eating". At this time, by adjusting the angle of the vat, remember that it is the angle, not the position of the sprinkler and the surface (very small angle adjustment), find the vortex and pull the coarse foam off the surface in the foaming stage. the fixed point continues until the temperature reaches the hot temperature, which can pull the vat down and up. The sprinkler is in good contact with the milk, that is, open the steam valve, and the vat moves down very slowly, and you will hear the steam of "eating"cut" with the milk (about the shear force, when we discuss the principle of milk foaming later, talk slowly! The sound made by it is commonly known as "the sound of breathing". The sound of air intake to the human body temperature can no longer appear, otherwise, there will be a large coarse foam on the surface to find the vortex. The function of this vortex is to pull the coarse foam below the liquid surface through the vortex to make the surface clean. There are many states of a vortex, each of which needs to be observed and remembered. This point is so deep, let me keep it simple. If you want to have a vortex, the sprinkler of the steam pipe should not go too deep under the milk noodles.

Know a dead angle between a foam-drawing jar and the steam tube of a coffee machine. After watching a lot of domestic and foreign baristas beating milk foam, coupled with their own constant attempts, I found that playing milk foam has a dead angle, just like playing video games, some dead corners can not hit you, but you can hit others. This angle is very troublesome to say in words, probably because the nozzle of the flower jar must be lifted, and the cylinder block should be tilted according to the rotation direction of the foam. In some places, thermometers are used to measure them. I think this kind of teaching method is not good. Technology is something that people need to understand attentively. With the help of external forces, it is not very good for people to improve their own skills. Next, let's talk about the temperature at the end of milking. In fact, there are many theoretical theories about this temperature, but it is not detailed here. We will talk about the feeling when we discuss the flavor of liquid milk in the future. I just want to talk about what the temperature feels like on the hand. When we feel this temperature with our hands (in continuous heating), it is hot, but we can stand it for two or three seconds; stop heating as soon as we feel warm (the back end of the heating feels very hot on the hand, but it can hold it).