Video tutorial on Coffee Ladle Milk Bubble-what kind of Milk foam can pull Flower?

Video tutorial on Coffee Ladle Milk Bubble-what kind of Milk foam can pull Flower?

The method of making embossed leaves

1. After the fusion, select a point in the center, inject to increase the flow swing, when the figure appears, don't worry, increase the flow in place to continue to swing.

two。 When the initial stripes are pressed up, swing and pull the vat, retreat while continuing to increase the flow.

3. The end also needs to increase the flower jar, into a small flow (1) milk temperature

Milk temperature is a very important factor in dispelling milk. Every 2 degrees Celsius increase in milk storage temperature, the shelf life of milk will be reduced by half, and the higher the temperature, the more milk fat will decompose and the lower the degree of foaming. When stored at the same temperature, the longer the storage time, the more milk fat decomposes, the lower the degree of foaming. When milk is foaming, the lower the initial temperature is, the more complete and uniform the protein denaturation is, and the higher the degree of foaming is. In addition, it should be noted that the best milk preservation temperature is about 4 degrees Celsius.

(2) Milk fat

We can know from the table below that generally speaking, the higher the composition of milk fat, the denser the tissue of milk bubbles, but the proportion of milk bubbles will be less, so, if all use full-fat milk with high milk fat, the foam tissue is not necessarily the best state, adapt to add some foamed ice milk, the milk bubble tissue and the amount of milk bubbles, will be more and dense taste.

Effect of Milk Fat on foaming

Fat content: fat-free milk < 0.5%

Characteristics of milk foam: the proportion of milk foam is the most, the texture is rough and the taste is light.

Blistering size: large

Fat content: 0.5-1.5% of low-fat milk

Characteristics of milk foam: medium proportion, smooth texture and heavy taste

Blister size: medium

Fat content: full-fat milk > 3%

Characteristics of milk foam: low proportion, dense texture and thick taste

Blister size: small

(3) the form of steam pipe

The steam outlet mode of steam pipe is mainly divided into two types: external expansion type and centralized type. Different forms of steam pipe, the steam intensity and steam output will be different, coupled with the change of the position of the outlet hole and the number of holes, it will cause the difference between the angle and the way when milking. On the other hand, the expanded steam pipe should not be too close to the edge of the steel cup to avoid turbulence, while the centralized steam pipe should pay more attention to the control of the angle, otherwise it is easy not to produce good milk foam tissue.