How to beat milk foam with an ordinary cup-how to do it without a milk bubble pot

How to make milk foam with ordinary cup-how to make milk foam without milk foam pot

Know the condition of steamed milk and how to handle foam. After the milk is whipped, it is not our ideal milk foam, but in a layered state, the lower layer is heated milk, and the upper layer is whipped "milk foam", so we have to treat the whipped milk.

Shake up and down to remove coarse foam from the surface. Shake to mix the hot milk with the top foam to form foam. This step is very important. Some friends don't pay much attention to this point, so all previous efforts will be wasted.

Next, let's talk about the temperature at which the frothing stops. In fact, there are many theoretical statements about this temperature, which are unknown here, and we will talk about feelings when discussing the flavor of liquid milk in the future. Let me just say what it feels like to have this temperature on your hand. This temperature is hot when we feel it with our hands (in continuous heating), but it can last for two or three seconds; when the temperature is reached, stop heating (stop heating the rear end feels very hot in the hand, but it can be held).

In some places, thermometer is used to measure. I think this teaching method is not good. Technology is something that needs people's heart to understand. It is not very beneficial to improve people's own technology with the help of external forces.

Every time I communicate with my friends, I only get some very general results. For example: be delicate (what is delicate? No one can explain it in precise words), like velvet (What is velvet? As a national protected animal, how many people dare to hit a swan and touch its velvet?) Slippery (which is funny, because milk that doesn't go away is the smoothest, just like this guy is lazy and leaves nothing in your mouth before he goes down), and so on and so forth. But there is a saying that I agree with and share with you: the surface should be reflective. I think this statement is very objective and direct, at least it can be seen by the naked eye as a standard.

Here to say so much, mainly to give you a hand can touch, eyes can see, ears can hear the standard, this standard has been mastered, we will discuss in the mouth through the oral mucosa, taste buds and through the upper palate of the inner nostrils formed by the comprehensive image problem, namely taste problem.