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'81659' |
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'307' |
title |
'奶泡和牛奶的區別 牛奶爲什麼能打成奶泡?' |
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'奶泡,牛奶,區別,爲什麼,打成,營養,價值,對於,加入,咖啡' |
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'對於加入咖啡中牛奶奶泡的要求:①由於飲用咖啡容易導致人體鈣質的流逝,所以在喝咖啡的時候補充一些鈣質是有必要的,而牛奶就是最適合加入咖啡當中的液體飲料,並富含人體所需的鈣質。這裏一般要求使用全脂牛奶和純' |
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'2016-10-17 16:07:21' |
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'2025-06-08 15:10:08' |
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'80915' |
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'咖啡網' |
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'<p><img src="https://gafei.com/uploadfile/ueditor/image/202506/1749366827d1db3d.jpg" title="小白拉花_7537" alt="小白拉花_7537"/></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">如果你想學習咖啡拉花,就要了解一下意式咖啡機上的蒸汽棒在運行時到底是個怎樣的工作原理。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">當我們擰開蒸氣閥門,高溫水汽會從蒸汽棒上的幾個小孔噴射而出,並直接打到牛奶液上面,讓後者快速變熱,這就是蒸汽棒在加熱牛奶。牛奶的「打發」,也可以理解為「發泡」,我們需要調整奶缸/蒸汽棒的角度,利用這些往外噴發的蒸汽將空氣強行帶進牛奶裏,然後牛奶中的蛋白質包裹住氣體,便形成軟綿綿的白色奶泡層浮在表面,也就形成了我們看到的精美圖案了。</span></p><p><br/><img src="https://gafei.com/uploadfile/ueditor/image/202506/17493669150de4e4.jpg" title="蒸汽棒 奶泡616" alt="蒸汽棒 奶泡616"/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">關於打發奶泡的知識,前街之前也很詳細的分享過。不過最近有朋友發了一些打奶泡的視頻過來,讓前街給出一些建議。恰好這些問題都是新手打奶泡比較容易出現的,所以就專門來談談打奶泡要註意的幾個點。</span></p><p><br/></p><p><span style="color: rgb(0, 0, 0);"><strong><span style="font-size: 16px; color: rgb(0, 0, 0);">第一類、打完之後沒有奶泡</span></strong></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">這個最主要的原因是一開始的蒸汽棒埋在牛奶裏太深了。首先我們簡單來理解一下蒸汽棒是如何打發出奶泡的,蒸汽棒噴出來的是高溫的水汽,直接噴入牛奶中,只會起到加熱牛奶的作用。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">而如果這些水汽經過空氣再進入牛奶中,那麽就會打發出奶泡,空氣被打進牛奶中會出現撕裂空氣的聲音,就是發出「滋滋滋」的聲響,所以有沒有打發奶泡,就聽有沒有發出」滋滋「響。奶泡本質上就是蛋白質包裹著空氣。</span></p><p><br/></p><p><img src="https://gafei.com/uploadfile/ueditor/image/202506/174936705012d348.jpg" title="打奶泡" alt="打奶泡"/></p><p><br/></p><p><span style="color: rgb(0, 0, 0);"><span style="font-size: 16px; color: rgb(0, 0, 0);">所以要想打發出奶泡,蒸汽孔就必須不被牛奶淹沒。但是如果全部蒸汽孔都露在外面,會造成不可控的風險,比如會出現迅速打發出很厚而粗糙的奶泡,或者蒸汽太強直接把牛奶噴出奶缸之外。</span><span style="color: rgb(0, 0, 0); font-size: 16px;">一般最保險的打發奶泡是蒸汽棒半掩埋在牛奶中,如果是多孔設計,只需要保證一個孔不被牛奶淹沒就行了。</span></span></p><p><br/></p><p><span style="color: rgb(0, 0, 0);"><strong><span style="font-size: 16px; color: rgb(0, 0, 0);">第二類、打發的奶泡很粗糙</span></strong></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">只要蒸汽棒不埋太深,就能打發出奶泡,但是打發出奶泡之後要把它打細膩就需要很多技巧了。前街之前在教大家先打發奶泡後打綿奶泡。其實打發與打綿這兩個步驟可以同時進行的,同時進行打發與打綿,這對於後面打綿的壓力就沒那麽大。</span></p><p><br/></p><p><img src="https://www.gafei.com/uploadfile/ueditor/image/202212/167107145384639f.jpg" alt="15501671012024_"/></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">打綿最關鍵的點就是製造漩渦。蒸汽孔噴出來的水汽,不僅可以把空氣打入牛奶中,也可以不斷切割蛋白質包裹的空氣。我們知道,當蛋白質包裹著越多的空氣時,奶泡就越大,越容易破裂。而噴出來的水汽就可以借此把那些不穩定的大泡泡擊破,讓它分成無數的小泡泡,小泡泡的穩定性高,不容易破裂,當很多個小泡泡組成在一起的時候,就形成了一層細膩的奶泡了,而製造漩渦就是為了控製水汽別亂竄,專心消滅大奶泡。</span></p><p><br/></p><p><img src="https://gafei.com/uploadfile/ueditor/image/202506/1749366992c0b698.png" title="image" alt="image"/></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">製造漩渦主要有兩點要註意的,第一點是蒸汽棒的打發位置與角度,蒸汽棒接觸牛奶液面的時候,應該在3點鐘方向或者9點鐘方向。蒸汽棒與液面最好形成60度的夾角,因為如果要製造漩渦,必須要有水平作用的力。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">只要掌握了角度與位置製造出漩渦,就算不用手也能打發出細膩的奶泡。</span></p><p><br/></p><p><img src="https://www.gafei.com/uploadfile/202212/8d24b4139f3a446.jpg" alt="图片"/></p><p><img src="https://www.gafei.com/uploadfile/202212/df0cc6165f0096a.jpg" alt="图片"/></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">第二點是盡可能地做出更大的液面,液面越大。奶泡一定量的情況下,液面越大,奶泡層就越薄,這個很好理解吧,還有另一個作用是大液面更容易形成漩渦。所以你會看到一些咖啡師打發奶泡時會把奶缸傾斜,就是為了更好地形成漩渦。不過,這個也不是必須的,如果你有條件的話,可以先用水來練習製造漩渦,多換下角度,找到製造漩渦的那個位置,基本上離打發細膩奶泡的終點不遠了。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">學會製造漩渦後,就來到下一步了。前街看到有些朋友會製造漩渦了,但是打出來的奶泡還是很粗糙。原因就是它製造的漩渦是在奶泡層下面的,也就是暗湧。我們在打綿的時候,是要把蒸汽孔挪到奶泡層才會起到打綿的作用。有朋友就會反映,「我再往上挪一下就會出現滋滋滋的聲音了,奶泡又會增加了。」這就說明的你的蒸汽棒角度太小了,一般不建議小於45度角。</span></p><p><br/></p><p><img src="https://www.gafei.com/uploadfile/202212/e6add18914cf620.jpg" alt="图片"/></p><p><br/></p><p><span style="color: rgb(0, 0, 0);"><strong><span style="font-size: 16px; color: rgb(0, 0, 0);">同時打發與打綿</span></strong></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">其實原理也很簡單,就是一開始把蒸汽孔都掩埋了,然後製造出漩渦後再一點一點地把奶缸往下挪,當奶缸往下挪到時候,牛奶液面相對於蒸汽孔來說也往下降,當蒸汽孔露出液面後就會打發奶泡,精髓在於一點一點地挪,就能很好地控製奶泡的打發量,而且由於蒸汽一直在奶泡層製造漩渦,有一開始奶泡就處於比較細膩的狀態,當製作出適量的奶泡後,就固定住奶缸不動,就能一直打綿。</span></p><p><br/></p><p><img src="https://www.gafei.com/uploadfile/202212/4a41258feee7c34.png" alt="图片"/></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">而要穩定做到這一點,需要掌握利用奶缸卡住蒸汽棒,形成一個能上下移動的穩定結構。一般前街建議利用缸嘴來卡住蒸汽棒,打發奶泡時只需要利用缸嘴順著蒸汽棒慢慢地往下挪就行了,大家可以利用清水來練習,只要練習幾遍就有手感了。</span></p><p><br/></p>' |
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pageid |
1 |
params |
array (
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parent |
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'field' =>
array (
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urlrule |
'/views-81659-[page].html' |
fix_html_now_url |
'' |
my_web_url |
'https://makecoffee.gafei.com/views-81659' |
get |
array (
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'c' => 'show',
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