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'奶泡是什麼物質構成的?什麼樣狀態的奶泡,用來拉花纔是最好的?' |
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'專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房(微信公衆號cafe_style ) 打奶泡技巧 用意式咖啡機打奶泡的方法 牛乳能起泡 , 是因爲它所含的蛋白質聚集成薄膜包住空氣 , 形成氣泡隔間 , 阻止水的強大內聚力拉破泡沬 , 有些牛奶比其他牛乳還適合打成泡沬' |
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'<img alt="" src="/uploads/allimg/180109/3-1P1091A356343.jpg" style="width: 526px; height: 600px;" /><br />
<br />
<div>
<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; color: rgb(51, 51, 51); box-sizing: border-box; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); font-variant-numeric: inherit; font-stretch: inherit; line-height: 30px; font-family: \'ヒラギノ角ゴ Pro W3\', \'Hiragino Kaku Gothic Pro\', メイリオ, Meiryo, \'MS Pゴシック\', sans-serif; vertical-align: baseline; position: relative; width: auto;">
<font style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; box-sizing: border-box; vertical-align: inherit;">專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房(微信公衆號cafe_style )</font></h2>
<ul style="padding-right: 0px; padding-left: 0px; margin: 0px 0px 20px; outline: 0px; zoom: 1; box-sizing: border-box; border: 0px; font-variant-numeric: inherit; font-stretch: inherit; font-size: 14px; line-height: inherit; font-family: \'ヒラギノ角ゴ Pro W3\', \'Hiragino Kaku Gothic Pro\', メイリオ, Meiryo, \'MS Pゴシック\', sans-serif; vertical-align: baseline; list-style: none outside; color: rgb(0, 0, 0);">
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<a href="http://m.gafei.com/views-15792">打奶泡技巧 用意式咖啡機打奶泡的方法</a></li>
<li style="padding: 0px 0px 0px 20px; margin: 0px 0px 12px; outline: 0px; zoom: 1; list-style: none; box-sizing: border-box; border: 0px; font-style: inherit; font-variant-ligatures: inherit; font-variant-position: inherit; font-variant-caps: inherit; font-variant-numeric: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-stretch: inherit; font-size: inherit; line-height: 18px; font-family: inherit; vertical-align: baseline; background-image: url(https://coffeemecca.jp/wp-content/themes/coffee/images/coffeelist.png); background-size: 0.8em; background-attachment: scroll; background-color: transparent; background-position: 4px 3px; background-repeat: no-repeat no-repeat;">
<div>
牛乳能起泡 , 是因爲它所含的蛋白質聚集成薄膜包住空氣 , 形成氣泡隔間 , 阻止水的強大內聚力拉破泡沬 ,</div>
<div>
</div>
<div>
有些牛奶比其他牛乳還適合打成泡沬 , 因爲乳清蛋白質是關鍵的穩定劑 , 添加蛋白質強化的牛乳 ( 通常爲脫脂及低脂牛乳 ) 最容易起泡沬 , 不過 , 全脂泡沬的質地及味道更濃。 製作奶泡 的牛乳越新鮮越好 , 因爲開始變酸的牛乳在加熱時會凝固 .</div>
<div>
</div>
<div>
在這本書中對於奶泡的說明並沒有提到牛奶中的脂肪 , 以食物料理的書對於奶泡的說明與我在咖啡界中聽到的有著很大的不同 , 在不少料理中也會出現奶泡 , 有時在義式濃湯上也都會用些許奶泡在濃湯上增加口感與味道的平衡 . 奶泡的形成原因在於牛奶中的蛋白質 . 所以如果因爲季節不同或牛的食物不同 , 造成乳源的牛奶中的蛋白質含量不同 , 才變成有時奶泡不好打或打出的奶泡品質不好 , 而不是推說那些季節的牛奶乳脂含量較低所以打不出好奶泡 .</div>
<div>
</div>
<div>
1.高壓蒸氣棒製作熱奶泡作法:</div>
<div>
</div>
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a.牛奶中乳脂肪的含量愈高,愈容易形成口感綿細的奶泡。</div>
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<div>
b.在拉花杯中到入適量的全脂牛奶(拿鐵咖啡(Café Latte)就是牛奶咖啡,又可簡稱那堤;咖啡、牛奶之間的比例爲1:5,並將鮮奶與奶泡的比例控制在2:1(3/15Espresso 8/15熱鮮奶 4/15熱泡泡);卡布奇諾(Café Cappuccino)咖啡、牛奶之間的比例爲1/3熱鮮奶及1/3熱泡泡倒入有1/3(Espresso))</div>
<div>
</div>
<div>
c.在30℃前將空氣打入牛奶中形成奶泡,約少於2秒。</div>
<div>
</div>
<div>
d.30——55℃間便將蒸氣管深入牛奶,產生旋轉攪拌,利用蒸氣的力量將牛奶與奶泡充分混合,使奶泡達到綿密。</div>
<div>
</div>
<div>
e.55——65℃間做加熱的動作。打奶泡的動作最好在溫度達65℃前完成,因爲超過70℃否則會破壞牛奶中的乳脂、乳質、及內涵的營養成分,不但失去了香甜的口感還會產生奶腥味,溫度越高奶泡也會消失的越快。</div>
<div>
</div>
<div>
2. 手打奶泡壺製作冰熱奶泡作法:</div>
<div>
</div>
<div>
a. 將全脂鮮奶(我習慣用林鳳營全脂鮮奶)倒入手打奶泡壺中(或買電動的奶泡壺份量依照不同品牌的指示添加製作),約爲壺的30%——40%份量。(太多當奶泡快完成時會溢出奶泡。)</div>
<div>
</div>
<div>
b. 將牛奶加熱到55——65度左右,千萬不可超過70度,否則會破壞牛奶中的乳脂、乳質、及內涵的營養成分,不但失去了香甜的口感還會產生奶腥味,溫度越高奶泡也會消失的越快(外面店家作的熱奶泡因爲不會正確技巧且不懂真正道理,所以都做到非常熱且燙口)。注意!蓋子和濾網不可以直接加熱。(作冷奶泡,牛奶最好保持在5——0度,千萬不要冰過頭結成冰。)</div>
<div>
</div>
<div>
c. 將蓋子與濾網蓋上,快速將空氣壓入牛奶中,抽動時不需壓到底,維持在牛奶上半區動作即可。大約抽動20——30下(視牛奶含乳脂的高低的好壞)。</div>
<div>
</div>
<div>
d. 用湯匙刮掉表面的粗大奶泡,就可以得到一杯綿密細緻的奶泡了。</div>
<div>
</div>
<div>
方法及溫度只要符合標準,應該就可以得到一杯狀態最好的奶泡,最適當的奶泡是可以完全融合的,通常我拉花的咖啡奶泡圖形,都可以維持到2個半小時至4個小時(視牛奶含乳脂的高低的好壞),再試試你一定可以成功。</div>
<div>
</div>
<div>
不是越綿越好喔!太綿的奶泡不但不會拉成功,還會造成奶和泡無法融合,倒到杯中到最後只有泡落下。</div>
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35 => '287',
36 => '324',
37 => '329',
38 => '369',
39 => '371',
40 => '373',
41 => '375',
42 => '376',
43 => '386',
44 => '388',
45 => '391',
46 => '392',
47 => '393',
48 => '659',
49 => '661',
50 => '663',
51 => '664',
52 => '665',
53 => '666',
54 => '668',
55 => '669',
56 => '670',
57 => '671',
58 => '672',
59 => '673',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => '/list-kafeizhishi.html',
'total' => 11421,
'field' =>
array (
),
) |
pageid |
1 |
params |
array (
'catid' => '307',
) |
parent |
array (
'id' => '33',
'pid' => '4',
'pids' => '0,4',
'name' => '咖啡拉花',
'dirname' => 'kafeilahua',
'pdirname' => 'kafeizhishi/',
'child' => 1,
'childids' => '33,307,308',
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '咖啡拉花視頻_咖啡拉花培訓_咖啡拉花教程',
'list_keywords' => '',
'list_description' => '咖啡拉花是在原始的卡布奇諾或拿鐵上做出葉子或其他圖案的工藝。拉花起源關於咖啡拉花的起源,其實一直都沒有十分明確的文獻,只知道當時在歐美國家,咖啡拉花都是在咖啡表演時,所展現的高難度專業技術,而如此的創新技巧,所展現的高難度',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '479',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '33',
1 => '307',
2 => '308',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-kafeilahua.html',
'total' => 295,
'field' =>
array (
),
) |
markid |
'module-article-307' |
related |
array (
307 =>
array (
'id' => '307',
'pid' => '33',
'pids' => '0,4,33',
'name' => '奶泡',
'dirname' => 'naipao',
'pdirname' => 'kafeizhishi/kafeilahua/',
'child' => 0,
'childids' => 307,
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '奶泡_打奶泡_手動打奶泡_奶泡怎麼打_打奶泡機器',
'list_keywords' => '',
'list_description' => '目的:牛奶體積變多而輕,可以浮在咖啡表面,口感綿密,可以拉花造型原理:通常可分兩個步驟打發:空氣打入牛奶,使牛奶包覆空氣發泡成小泡沫——打綿:發泡後的牛奶,在利用漩渦,把大泡打成小泡,使奶泡變更綿密——',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '137',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '307',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-naipao.html',
'total' => 137,
'field' =>
array (
),
),
308 =>
array (
'id' => '308',
'pid' => '33',
'pids' => '0,4,33',
'name' => '拉花',
'dirname' => 'lahua',
'pdirname' => 'kafeizhishi/kafeilahua/',
'child' => 0,
'childids' => 308,
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '[第{page}頁{join}]{catpname}{join}{modname}{join}{SITE_NAME}',
'list_keywords' => '',
'list_description' => '',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '158',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '308',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-lahua.html',
'total' => 158,
'field' =>
array (
),
),
) |
urlrule |
'/views-114804-[page].html' |
fix_html_now_url |
'' |
my_web_url |
'https://test.gafei.com/views-114804' |
get |
array (
's' => 'article',
'c' => 'show',
'id' => '114804',
'm' => 'index',
) |