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'2016-12-23 16:48:22'

'2016-12-23 16:48:20'

'89878'

''

''

''

''

'咖啡奶打泡和不打的區別-咖啡伴侶和奶粉的區別'

''

''

''

''

''

''

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NULL

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<br />
<div>
	第一步：先做快速低打，打到有明顯的阻力和綿感;接下來做中打，同樣打到有明顯的阻力和綿感;最後做高打，打到整體有阻力和綿感。提示：注意抽動的高度。</div>
<div>
	　　第二步：重複第一步。這樣就完成了手動打奶的過程。如果想要你的奶泡不要太稠，要有一定的流動感，就只做第一步即可。打完奶泡後垂直抽出活塞有利於把打出的粗泡趕出很多。(因爲沒有下載下來圖片，所以也不知道作者的低打、中打、高打的具體樣本)</div>
<div>
	　　手工熱奶泡的製作</div>
<div>
	　　將牛奶(能夠發泡並保持住的奶，推薦雀巢)加熱到燙手(60到70度)但能拿得住的溫度。採用什麼樣的加熱方法不重要，關鍵要達到此溫度(爲什麼要達到此溫度，在後面會專門討論)。在我所指導過的店裏採用的加熱方法是微波爐，最初是慢慢試出用大火加熱到目標溫度的時間是多久，以後就直接把牛奶放進去按測試後的時間加熱就可以了，非常方便也非常快。</div>
<div>
	　　手工冷奶泡的製作</div>
<div>
	　　冷奶泡是把充分冷藏的牛奶直接倒入手動打奶器裏，用手動打奶器打出的奶泡。這種奶泡大量用在冰咖啡上面，效果很好。不過筆者偶爾爲之，把它加入了熱的咖啡裏，得出了冷與熱兩種效果在一杯咖啡中不同的表現，非常值得一試。</div>
<div>
	　　打奶泡的溫度</div>
<div>
	　　打奶泡的起點溫度越低，可以操作的時間越長，當然可以打的越細膩，這也是牛奶需要冷藏的原因之一。奶泡一般是加熱到60多度時候做拉花最好的。但我們用的是手動打奶器.熱量會流失的.加熱到70度左右吧(不要再高了,再高了打的奶泡就會粗)。奶的結束溫度是一定的(不要超過65度)。<br />
	<img alt="" src="/uploads/allimg/161223/8-161223164Q6355.jpg" style="width: 232px; height: 154px;" /></div>
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