The requirement of coffee froth-what is the reason for the poor milk fusion?

The requirement of coffee froth-what is the reason for the poor milk fusion?

(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.

Make love at the same time

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

(2) turn on the steam pipe, the steel cup moves down slowly, and the milk rotates in a swirling manner.

(3) Control the angle and moving speed of the steel cup to keep the milk turning in a vortex, and let the volume expand to nine minutes full.

(4) stop moving the steel cup to deepen the depth of the steam pipe and control the milk bubble to beat 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. And when merging with coffee, the bonding force between molecules will be relatively strong, so that coffee and milk are fully combined, so that the special properties of coffee and milk are highlighted respectively, and they are completely fused together. there are many ways of foaming milk to complement each other in the market, but they are roughly divided into two categories: one is to kill while making love, that is, to combine the stage 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. 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.