The effect of milk fatness on flower drawing-what kind of milk is not suitable for flower drawing?

The effect of milk fatness on flower drawing-what kind of milk is not suitable for flower drawing?

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 higher than that of milk foam, which can produce Q soft and elastic milk foam, but it is easier to make the pattern of pull flowers, but it will be more difficult to make the pattern of pull flowers, but the taste of brewed coffee will be more dense.

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 milk foam tissue may not be the best state. Adapt to the addition of some foamed ice milk, the milk foam tissue and the amount of milk foam will be more and more dense taste. The effect of milk fat on foaming: 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. When dispelling milk, the expanded steam pipe should not be too close to the edge of the steel cup, so that it will not easily cause turbulence. For centralized steam pipes, more attention should be paid to the control of the angle, otherwise it is easy to fail to make a good shape of milk foam. The size of the steel cup is related to the type of coffee drink to be brewed. The larger the cup, the larger the steel cup. Generally speaking, the steel cup with 600CC capacity is used for cappuccino, and the steel cup with 1000CC capacity is used for iron coffee. Use the correct size of the steel cup to make a well-organized milk foam. Because it is the way to make coffee flowers, the shape of the steel cup is mainly a pointed mouth, while different sharp mouth shaped steel cups need to practice more on their own.

1. The pressure of the steam rod. The air pressure of the steam rod will cause the foam to tumble to varying degrees in the process of frothing. The higher the air pressure, the higher the degree of fusion. )

2. The exquisite degree of milk foam. (the finer the foam is, the less air is contained in a single bubble, the higher the density and the less buoyancy; the rougher the foam is, the more air it contains, the lower the density and the greater the buoyancy. If the milk foam is relatively rough, the milk foam will float quickly on the surface of the milk and the degree of fusion is lower; if the foam is more delicate, the speed of the foam floating on the surface of the milk will be slow and the degree of fusion will be higher. )