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'打奶泡技巧視頻教程 多看一遍少浪費兩斤牛奶!' |
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'奶泡是一杯意式咖啡成功與否的先要條件,只有奶泡打好了才能做出一杯合格的意式咖啡,那怎樣才能打好奶泡呢?我們來詳細講解一下: 打好奶泡前應該注意幾點! (1)牛奶溫度: 牛奶溫度在打發牛奶時是很重要的因素,牛奶的保存溫度在每上升攝氏2度時,將會減少一' |
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'中國咖啡網' |
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'<iframe height=498 width=510 src=\'http://player.youku.com/embed/XNTQ3MzgwNjI4\' frameborder=0 \'allowfullscreen\'></iframe>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
奶泡是一杯意式咖啡成功與否的先要條件,只有奶泡打好了才能做出一杯合格的意式咖啡,那怎樣才能打好奶泡呢?我們來詳細講解一下:</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
<span style="font-weight: 800;"> 打好奶泡前應該注意幾點!</span></p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
<span style="font-weight: 800;"> (1)牛奶溫度:</span>牛奶溫度在打發牛奶時是很重要的因素,牛奶的保存溫度在每上升攝氏2度時,將會減少一半的保存期限,而溫度越高,乳脂肪分解越多,發泡程度就越低。當在相同保存溫度下,儲存的時間越久乳脂肪分解越多,發泡的程度就越底。當牛奶在發泡時,起始的溫度越低,蛋白質變性越完整均勻,發泡程度也越高,另外要注意的是,最佳的牛奶保存溫度約在攝氏4度左右。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
<span style="font-weight: 800;"> (2)牛奶乳脂肪:</span>我們可從下面的表格中得知,一般來說乳脂肪的成分越高,奶泡的組織會越綿密,但奶泡的比例會較少,所以,如果全部都使用高乳脂肪的全脂牛乳時,打出來的奶泡組織並不一定是最佳的狀態,適應的加入一些發泡過的冰牛奶,打出來的奶泡組織跟奶泡量,纔會是多又綿密的口感。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
乳脂肪對發泡的影響,脂肪含量:無脂牛乳〈0.5%奶泡特性:奶泡比例最多、質感粗糙、口感輕起泡大小。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
大脂肪含量:低脂牛乳0.5-1.5%</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
奶泡特性:奶泡比例中等、質感滑順、口感較重起泡大小。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
中脂肪含量:全脂牛乳〉3%奶泡特性:奶泡比例較低、質感稠密、口感厚重起泡大小。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
<span style="font-weight: 800;"> (3)蒸汽管形式:</span>蒸汽管的出汽方式,主要分爲:外擴張式跟集中式二種。不同形式的蒸汽管,產生的出汽強度跟出汽量就會有所不同,再加上出汽孔的位置跟孔數的變化,就會造成在打牛奶時,角度跟方式的差異。而外擴張式的蒸汽管在打發牛奶時,不可以太靠近鋼杯邊緣,纔不會容易產生亂流現象;而集中式的蒸汽管,在角度上的控制就要比較注意,不然很容易打不出良好的牛奶泡組織。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
<span style="font-weight: 800;"> (4)蒸汽量大小:</span>蒸汽量越大打發牛奶的速度就越快,但相對的比較容易有較粗的奶泡產生,蒸汽量大的方式,也較適合用在較大的鋼杯,大小的鋼杯則容易產生亂流的現象。蒸汽量較小的蒸汽管,牛奶發泡效果較差,但好處是不容易產生粗大氣泡,打發打綿的時間較久,整體的掌控會比較容易。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
<span style="font-weight: 800;"> (5)蒸汽乾燥度:</span>蒸汽的乾燥度越高含水量就會越少,打出來的牛奶泡就會比較綿密、含水量較少,所以蒸汽的乾燥度越乾燥越好。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
<span style="font-weight: 800;">(6)拉花鋼杯大小形狀:</span>鋼杯的大小跟要衝煮的咖啡飲品種類有關,越大的杯量就需要越大的鋼杯,一般來說衝煮卡布其諾時使用600CC容量的鋼杯,衝煮拿鐵咖啡則使用1000CC容量的鋼杯,使用正確的鋼杯容量大小才能打出組織良好的牛奶泡。由於是製作咖啡拉花的方式,所以,鋼杯的形狀都一尖嘴型的爲主,而不同的尖嘴形狀鋼杯,就需要靠自己多去練習了。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
<span style="font-weight: 800;"> 其次,你知道爲什麼要使用發泡牛奶嗎?</span></p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
牛奶發泡的基本原理,就是利用蒸汽去衝打牛奶,使液態狀的牛奶打入空氣,利用乳蛋白的表面張力作用,形成許多細小泡沫,讓液態狀的牛奶體積膨脹,成爲泡沫狀的牛奶泡。在發泡的過程中,乳糖因爲溫度升高,溶解於牛奶,並利用發泡的作用使乳糖封在牛奶之中,而乳脂肪的功用就是讓這些細小泡沫形成安定的狀態,使這些牛奶泡在飲用時,細小泡沫會在口中破裂,讓味道跟芳香物質有較好的散發放大作用,讓牛奶產生香甜濃稠的味道跟口感。而且在與咖啡融合時,分子之間的黏結力會比較強,使咖啡與牛奶充分的結合,讓咖啡和牛奶的特性能各自凸顯出來,而又完全融合在一起,達到相輔相成的作用。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
最後,我們再告訴你如何製作綿密細緻的牛奶泡。我們在製作良好的牛奶泡組織時,有許多不同的方式,不過都包含了二種階段:</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
第一個階段是:打發,打發就是打入蒸汽使牛奶的體積產生髮泡的作用。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
第二個階段是:打綿,打綿就是將發發泡後牛奶,利用旋渦的方式綣入空氣,並使較大的奶泡破裂,分解成細小的泡沫,並讓牛奶分子之間產生黏結的作用,使奶泡組織變得更加綿密。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
在市面上的牛奶發泡方式有很多種,不過大致上分爲二大類:一種爲邊打發邊打綿,就是打發牛奶跟打綿牛奶泡的階段結合在一起。另一種爲打發、打綿的階段分開,也就是先打發牛奶再打綿牛奶泡。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
這兩種方式形成的牛奶泡組織跟口感有所不同,第一種邊打發邊打綿的方式,製作出來的牛奶泡組織會較細緻柔軟,但是牛奶泡的綿綢度會稀一點,較不易產生有綿密彈性的牛奶泡組織,但是拉花的圖形比較容易形成;第二種方式先打發牛奶再打綿牛奶泡組織的綿綢度較高,可以產生QQ有彈性的牛奶泡,不過較容易在打發階段,而要製作拉花的圖案難度會較高,不過沖煮出的咖啡拉花口感會較綿密。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
接下來我們就針對這二種方式作較詳細的解說 先打發再打綿。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
<span style="font-weight: 800;"> 一:先打</span></p>
<center style="color: rgb(51, 51, 51); font-family: Simsun; font-size: 16px; line-height: 30px;">
<img alt="如何做好一杯意式咖啡?教你打好一杯奶泡的技巧與祕訣" src="http://uploads.yjbys.com/allimg/151205/1505252419-0.png" style="border: 0px; width: 300px; height: 264px;" /></center>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
(1)將蒸汽管放置於鋼杯的中心點,斜右上方45度靠鋼杯杯緣處,深度約1公分的地方。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
(2)打開蒸汽管蒸汽,鋼杯慢慢往下移動,並使牛奶呈現上下翻轉方式滾動慢慢讓體積發泡膨脹。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
(3)發泡膨脹至八分滿時,將蒸汽管拉斜移至於鋼杯的中心點右方靠鋼杯杯緣處,使牛奶泡呈現旋渦方式滾動。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
(4)控制鋼杯角度與深度將較粗奶泡捲入,打至所需溫度即停止。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
<span style="font-weight: 800;"> 二:再打綿</span></p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
(a)將蒸汽管放置於鋼杯的中心點,斜右下方45度靠鋼杯杯緣處,深度約1公分的地方。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
(b)打開蒸汽管蒸汽,鋼杯慢慢往下移動,並使牛奶呈現旋渦方式轉動。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
(c)控制鋼杯角度與移動速度,使牛奶持續以旋渦方式轉動,並讓讓體積發泡膨脹至九分滿。</p>
<p style="padding: 0px; margin: 0px 0px 12px; color: rgb(51, 51, 51); line-height: 30px; font-family: Simsun; font-size: 16px;">
(d)將鋼杯停止移動使蒸汽管深度加深,控制牛奶泡打至所需溫度,即停止。<br />
<br />
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