How do you froth milk by hand? An easy way to froth milk manually

If you can't afford a milk frother machine, buy an all-in-one machine?

There are 3 steps <> easy way to froth milk manually. To prepare: whole milk, tin foil. Here are the steps to froth the milk manually:

Steps.

Put the foil dough in a cup and shake.

Put the foil in a ball and shake the cup up and down until the milk bubbles.

Milk foam appears, remove the tin foil ball.

A thin layer of milk foam appears, and the tin foil ball is removed.

Heat for 30 seconds and pour the latte art.

Heat in the microwave for 30 seconds, pour in the coffee and drain the art. end

1. There are many details to pay attention to when frothing milk, such as the temperature and fat content of the milk, the tube form, the size and dryness of the steam, the size and shape of the milk tank, and many other problems, which will affect the final milk froth finished product.

2. When you first learn to froth milk, you generally need to use 200ml of milk, and after beating, the volume becomes larger, becoming about 300ml, and you can control the amount of milk froth you want after you are slowly proficient. The principle of milk foaming is to inject air into the milk, so that the milk becomes larger and lighter, can float on the surface of the coffee, increase the taste or add shape.

3. The process of whipping milk foam is divided into two steps, the first is to inject air into the milk, so that there are a lot of fisheye bubbles on the milk, wait until there are many bubbles, and then continue to whip the big fisheye bubbles into more dense milk foam, and beat some large bubbles into small ones, which is the final milk foam finished product.

4. Choose a type of milk with higher fat content, which can make the milk foam more stable and make the lactose in the milk better integrated. The temperature of the milk should be controlled at about 60 degrees as much as possible, if the temperature is too high, some components of the milk foam will change, the taste will become worse, and the milk foam is best to use refrigerated milk, which is easier to whip.

1. Form a ball of tin foil and put it in a cup where the milk is poured, and the cup should have a sealed lid.

2. A layer of fine milk foam appears, take out the tin foil ball, and put it in the microwave oven to heat it in order to make the milk foam stronger.

3. Heat for 30 seconds, pour in the coffee and you're done!

There are now special milk frothers for sale, which are specially used for milk foaming on the surface of coffee. The general use method is to add water to the foam powder of the stool skin, and the liquid foaming agent is direct, whipped with a whisk, there will be a stable and easy to use foam, which can be used directly, or it can be placed in the refrigerator and used at any time.

When drinking coffee, you can use a milk frother to make a fancy style, and the surface of the coffee will be attached to the milk foam composed of a layer of fine bubbles, so that the appearance of the production will be very beautiful, and the drink will be more mellow and tasteful.

Drinking milk generally does not need to be frothed, unless the milk is added with spices such as sugar or honey, which will make the milk more evenly sweet.

Milk foaming requires special utensils, which are generally used to pour on top of the tea with a large number of milk. Potato stalls.

Milk frothing is a very easy thing, and it doesn't have to be a semi-automatic coffee machine with tens of thousands of yuan in a café to make a good one, we can use an ordinary manual milk whisk to make milk foam comparable to a coffee machine. First of all, to choose Tansun good milk, we usually choose bright, Mongolian silver cow or Nestle's extra thick whole milk, because only whole milk can be used to make milk foam, those small brands of milk powder milk can not bubble, in so many brands, my favorite is to use Nestle's "Quanshi milk", Nestle's milk is delicate and long-lasting milk foam, I recommend friends to try it. Pour 1 3 pieces of milk into the milk jug, and twitch the beating plate up and down, first slowly and then quickly, until you feel that the resistance is even and strong, and a cup of milk foam is ready.

Milk at room temperature is easy to froth, usually beaten for ten or twenty times. Heated milk should be more than a few times, and the heating temperature can not exceed 70 degrees, when there is a little heat coming out, there is a thin layer of milk skin on the surface of the milk, the temperature is too high to froth the milk, and it will damage the protein in the milk.