A good cup of milk foam is fine and dense, smooth in taste, durable and difficult to defoam, and its surface can achieve the effect of specular reflection.
Today, Xiaoou will explain in detail the making process of milk foam and some problems that should be paid attention to in the middle, to help you make a good cup of milk foam, and no longer fail to pull flowers because of poor milk foam!
1 Preparation of milk:
1. It is recommended to use whole milk with a fat content of 3.2-3.8%. Don't use skim milk. If the fat content in skim milk is too low, the taste of milk foam will be worse than that of whole milk. We often use happy milk to pull flowers;
2. Milk should be refrigerated, about 2-8 degrees. If the starting temperature is low, the processing time will be longer and the playing will be more delicate;
Two dozen milk bubbles
1. Open the steam pipe to inject air and remove the residual cold water.
2. Insert the steam pipe obliquely into the milk, slightly immerse it on the surface of the milk, and turn on the steam switch.
3. Move the cylinder down slowly, but don't exceed the liquid level, or the milk will spill everywhere.
4. When the position is correct, you will hear a steady hissing sound, otherwise it will be loud or almost silent.
When the milk foam is sufficient, you can bury the steam pipe a little deeper and let the steam continue to heat the milk.
6. Turn off the steam and wipe it with a wet towel. Wipe off the milk stains on the surface of the steam pipe with a wet towel in time to prevent sticking.
Problems that should be paid attention to when milk is foamed;
1. Vortex problem: The function of vortex is to drag foaming coarse foam below the liquid surface through vortex to make the surface clean. In order to make the milk turn, the nozzle of the steam pipe should not be inserted as deep as the milk.
2. Angle problem: put the steam stick at 2-3 o'clock or 9- 10 o'clock in the milk cylinder (provided that the cylinder nozzle is at 12 o'clock);
3. Scream like killing a pig: the milk will scream if it doesn't bubble or if it bubbles badly, and the nozzle is too deep below the surface of the milk. The way to avoid it is to move the flower tube down, so that the nozzle will not go too deep into the milk surface.
4. Temperature problem: The temperature at the end of milk foaming should not exceed 70 degrees, otherwise the protein structure in milk will be destroyed, and the optimum temperature should be kept at about 60-65 degrees.
5. Keep the steam dry! Dry steam sticks will heat faster than wet steam sticks, and milk will not be diluted, which will make milk foam more delicate.
6. Thickness of milk foam:
The smaller the foam, the thinner the milk foam; The milk foam suitable for pulling coffee is recommended to be thinner;
The bigger the foam, the thicker the milk foam; The milk foam suitable for cappuccino and latte macchiato is suggested to be thicker;
3. Treatment of milk bubbles
Some tips for the treatment of milk bubbles;
1. Place the cylinder filled with milk bubbles vertically and collide with the desktop; Shake the flower tube horizontally to make the milk bubbles rotate and collide;
2. Scrape off a large layer of milk bubbles with a spoon, leaving dense milk bubbles below.
3. Pour the cylinder full of milk bubbles into another cylinder.
4. How do novices practice foaming?
1. For beginners, it is suggested that you can practice foaming with water. The water is transparent, so that you can see more clearly how the vortex is formed.
2. To master the milk bubble playing method of different holes!
3. Using a thermometer, the unstable temperature will directly lead to the failure of sending milk bubbles.
Finally, warm reminder: pay attention to safety when making milk bubbles to avoid burns!