The method of beating cotton after dishing milk foam-the skill of beating milk foam with coffee

The method of pulling flower milk foam first and then beating cotton-coffee pulling flower milk foam skills

One is the temperature at which foaming begins and ends, and the other is the temperature at which foaming is completed. These two temperatures are very important for beginners, which is directly related to whether the principle of milk foam is mastered. First of all, foaming, milk is initially cold (preferably fully refrigerated at 5 ° C), which can extend the foaming time, so that it can foam fully fine foam, and then open the steam valve to foam the milk. Foaming to the same temperature as our human body (feel neither cold nor hot), foaming cut-off. Next, the temperature at which the frothing stops. Let me just say what this temperature feels like on the 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. Xiaohan thinks that scientific measurement is also good, but traditional Chinese medicine is very difficult to pass on

The first step: first do fast low hit, hit to have obvious resistance and soft feeling; next do medium hit, hit to have obvious resistance and soft feeling; finally do high hit, hit to have overall resistance and soft feeling. Tip: Pay attention to the height of the twitch.

Step 2: Repeat step 1. This completes the manual milking process. If you want your foam to be less thick and have a certain flow, just do the first step. After frothing, pull out the piston vertically to help drive out a lot of rough foam. (Because I didn't download the picture, I don't know the specific samples of the author's low, medium and high hits)

Making of Handmade Hot Milk Foam

Heat milk (which froths and holds, Nestle recommended) to a temperature that is hot (60 to 70 degrees) but manageable. What kind of heating method is used is not important, the key is to reach this temperature (why to reach this temperature, will be discussed later). The heating method used in the store I directed was the microwave oven. At first, I slowly tried to find out how long it took to heat the milk to the target temperature with a big fire. Later, I directly put the milk in and heated it according to the time after the test. It was very convenient and very fast.

Steam pipe steam outlet mode, mainly divided into: external expansion type with centralized type two. Different forms of steam pipes, the steam intensity and steam output will be different, coupled with the change of the position and number of steam holes, will cause the difference in angle and mode when beating milk. The expansion of the steam pipe in the milk, can not be too close to the edge of the steel cup, it will not be easy to produce turbulence phenomenon; and the centralized steam pipe, in the angle of control should be more attention, otherwise it is easy to play a good milk bubble organization