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'步驟 打奶泡時要做三件事,加熱牛奶,打起奶泡,打綿奶泡 於奶壺中加入牛奶 牛奶應加至1/3到1/2滿 啓動蒸氣閥以放出蒸氣棒內的水份 將蒸氣噴嘴插入鮮奶表面約3-5MM深(根據不同蒸氣噴嘴及蒸氣強度會略有不同) 開啓蒸氣閥 此時應聽到輕微的嘶嘶聲,控制奶壺位' |
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'<p style="text-align: center; ">
<img alt="" src="/uploads/allimg/150120/3-1501201I4091Q.jpg" style="width: 350px; height: 320px; " /></p>
<p>
步驟</p>
<p>
打奶泡時要做三件事,加熱牛奶,打起奶泡,打綿奶泡</p>
<p>
於奶壺中加入牛奶</p>
<p>
牛奶應加至1/3到1/2滿</p>
<p>
啓動蒸氣閥以放出蒸氣棒內的水份</p>
<p>
將蒸氣噴嘴插入鮮奶表面約3-5MM深(根據不同蒸氣噴嘴及蒸氣強度會略有不同)</p>
<p>
開啓蒸氣閥</p>
<p>
此時應聽到輕微的嘶嘶聲,控制奶壺位置及角度使鮮奶形成漩渦</p>
<p>
(插得太深會聽到轟轟聲,插得不夠深你會見到好多泡甚至這些奶會跳出來)</p>
<p>
於將近理想溫度時將漩渦收細(以免意外發生,試過你就知)</p>
<p>
關上蒸氣閥</p>
<p>
好奶泡一定要夠厚,綿密而且幼細,奶泡要同熱奶融合,奶泡的表面要反光,每次拉完花之後觀察下這個奶壺的“掛杯”,不應該有大奶泡,小氣泡越少越好</p>
<p>
小貼士</p>
<p>
自家用的話奶泡140-150℉就好了,拿來賣都不要超過180℉啊</p>
<p>
使用溫度計的話,留意溫度計的反應時間,有可能你150℉關上蒸氣閥,到最後會升到180℉。不使用溫度計的話,120℉大概就是你開始感到燙手的時候了</p>
<p>
不要於奶泡超過120℉打起奶泡</p>
<p>
奶泡打起量約30-50%</p>
<p>
蒸氣棒貼近壺邊可使漩渦更易形成</p>
<p>
傾側奶壺可使鮮奶表面面積增大,從而使漩渦加大</p>
<p>
聽到嘶嘶聲後不要急於把奶壺向下拉,這樣會形成太多的粗奶泡</p>
<p>
有的機器的蒸汽捧上面會有一塊黑色軟膠(好像叫milk frother),有的話可以取掉那塊軟膠</p>
<p>
使用凍奶</p>
<p>
使用全脂奶會比較易掌握</p>
<p>
不要刮奶泡</p>
<p>
想找噴嘴適當的深度,可以看下下面這段視頻,頭四秒是適當的深度,接着幾秒過高,然後幾秒過低,留意聲音和起泡的分別</p>
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