How to make bubble milk, how to make bubble milk tea

Bubble water is a great fun of our childhood, it even covers many of the later childhood, the colorful bubbles are the best memories of the past, in fact, bubble water can be bought in the market, you can also make it yourself at home, and the production methods are various, the production process is very simple and easy to learn, as long as you prepare the required materials, and then complete it step by step according to the steps given, you can make it, friends who want to learn can give it a try.

1. Method 1 of self-made bubble blowing bubble water.

Ingredients: 2 cups, 1 tea bag, sugar, boiling water, detergent.

Method: 1. Take a cup and pour boiling water into it and put it into a tea bag;

2. Add 1-2 tablespoons of sugar to an empty cup, pour in some detergent, pour in tea, and stir with chopsticks;

The bubble water is made, and the bubbles blown with this bubble water are large and not easy to break.

Method two. Material:

Soap, knife, sugar, tea bags.

Method: 1. Cut the soap into small slices and put it in a cup, flush into hot water to dissolve the soap flakes.

2. Add an appropriate amount of granulated sugar and a bag of tea to the cup, cover the lid and leave overnight.

3. Everything is OK, and the hygienic and environmentally friendly super bubble liquid is made, and the effect is very ideal.

Method three. Material:

Water, dish soap, sugar.

Method: 1 cup of water + 1 3 cups of dish soap + half a spoon of sugar, stir.

2. The bubble water made in this way will not have a pungent smell and is safe.

Method four. Material:

Dish soap, vinegar, small bottles.

Method: You can add a little vinegar to dish soap, as long as the concentration of dish soap is enough, the effect is really good.

Method five. Recipe:

Glue: Water: Washing Spirit: Hand sanitizer (shampoo) ==1:4:2:2, you can also add sugar to increase the effect and add blue ink.

Method: Use pearlescent hand sanitizer or shampoo to bubble for better color, if you add sugar and vinegar, the bubble is not easy to break.

Method 6. Material:

2 parts detergent, 6 parts water and 1 part glycerin 4 parts.

Second, how to blow bubbles with water that can't be broken.

You can use soapy water, preferably with a little glycerin, which I read in a book that says it can make bubbles not easy to break.

Add dish soap and laundry detergent to water, the ratio is about 3:1:1, and stir well.

3. Physical analysis of bubble water.

The reason for the colorful bubbles.

Light is refracted at both the top and bottom of the film as it passes through the film of the soap bubble, which can contain up to about 150 different layers.

The messy color combinations we see are caused by unbalanced layers of film. The last film layer reflects red light, the thinnest reflects violet light, and the center reflects colorful light.

It's very simple to do a caesarean section, basically break that shot first, and the rest will go directly to them.

Milk foaming requires special utensils, which are generally used to pour on top of milk tea.

1. There are many details to pay attention to when frothing milk, such as the temperature and fat content of 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 of the 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 to make the milk larger and lighter, so that it can float on the surface of the coffee, increase the taste or add dust-making type.

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, and the taste will become worse.

In different parts of the world, milk frothing is also done slightly differently. And you don't necessarily need milk foam. In Vienna, Austria, for example, Cappuccino is made with whipped cream instead of milk foam.

In Italy, most people don't use milk foam, but to be precise, they use very fine milk foam.

As for milk and milk froth, if you like to make a cappuccino with a lot of milk frothing on top of your coffee, then when you use the machine to whip milk, remember to put the steam spout in the part that has just come into contact with the milk; You'll turn to the hissing sound and then there's a lot of foam coming out, so you're ready to milk and froth. Then, with a spoon blocking the milk foam, the hot milk is poured into the cup of coffee, and then the milk foam is poured into the cup.

If you like to be a cappuccino with a fine milk foam core rubber hand, you should place the steam spout on the top layer of the milk when you start whisking, and then slowly move the milk cup upwards to help distribute the steam evenly, and pour the beaten milk foam into the cup with rich espresso to change the taste.

By the way, the milk foam made by different milk is different, and it is best to use fresh milk (probably straight as a file to find a cow to ask for milk from it in the rush back Note: don't look for mad cows) There are a few coffee shops in Nanjing that use fresh milk from Lin Yingtang, Taiwan, and it is said that the effect is very special and absolutely no problem good

1. Materials.

5g of black tea, 120ml of pure milk, 230ml of boiling water, 5g of sugar.

2. Practice. Bring the water to a boil, blanch the desired utensils, and place the black tea on the strainer rack on the teapot.

Moisten the tea leaves with a small amount of boiling water, then slowly pour in the boiling water, pausing as you pour.

Heat the pure milk to 50 to 60 in water and beat until frothed.

Pour the black tea soup into a cup.

Scoop the milk foam onto the black tea.

Sprinkle with granulated sugar. Use a spoon to stir the tea soup and milk foam up and down to make the milk foam full of tea fragrance. Enjoy

Steps to make milk foam:

1. Generally, the espresso machine for business will be equipped with a steam wand to steam milk foam, although the size of the steam can be adjusted but it is very limited, so it is not recommended to adjust the size of the steam volume in the initial practice, but I hope that you will be familiar with the existing situation first, and then adjust it according to your personal needs after becoming proficient.

2. Turn on the steam first, observe the shape of the steam sprayed out of the nozzle hole, the direction of the steam rod hole of different brands is somewhat different, and it can be roughly divided into a more expanded and concentrated form. If it is more expanded, it is recommended to place the steam pipe on the periphery of the partial-stretch steel cup. If it is more concentrated, it is recommended to place it in the center of the partial stretch steel cup.

3. The milk tank is placed under the steam nozzle, and the nozzle is placed 1cm below the surface of the milk liquid in the tank, which is a little bit in the middle, and the milk tank is slightly inclined at an angle.

4. Turn on the steam and start the air intake, observe the surface of the milk, if the milk rotates and does not hear the sound of Zizizi, it means that the gas has not entered, at this time, you need to lower the milk tank a little, expose the nozzle a little, so as to take in the air, and stop lowering the milk tank when you hear the sound of Zizi Zizi intake, and keep it in place. At this time, it is necessary to observe the state of the milk movement, and the normal situation should be to rotate while taking in the air and the liquid, forming a vortex. The action of moving down the milk tank to intake air must be subtle and gradual, not too violent, and the sound should be stabilized and stopped in the intake state.

5. Although the style of the latte art jar is different, the sharp mouth makes the lines of the latte art works smooth and powerful, and the round mouth makes the latte works round and rough and unrestrained. However, the diameter of the internal milk part is the same, so when choosing the angle of the steam pipe to contact the milk liquid level, we should grasp the direction and size of the vortex formed after the steam pushes, whether it is a whirlpool or a convection type, the main purpose is to make delicate, dense and long-lasting milk foam.

6. Before frothing milk, the position of the jet rod and the nozzle of the latte art tank, and the position of the nozzle in the latte art tank, see the figure below. In fact, the position of the nozzle when foaming milk is not the only one, but this method of selecting the point is the most simple and easy to understand. In fact, the position of the left and right points can be selected, and the following picture can clearly see how the vortex is formed.

7. This is the position of the nozzle when the cotton is stabilized, although it can be seen at a glance now, but it is impossible to see so clearly in the actual operation, so it is necessary to practice more, listen to the sound, and the temperature of the latte jar to judge the time to stop the air intake is the time when the latte jar moves up.

There are generally three methods that are commonly used:

One. The method of double frothing milk cups.

1. Prepare the milk (also whole milk) and heat the milk to 60 degrees to 70 degrees. The milk can be processed directly in a milk frother on a gas or induction hob, or it can be heated in a microwave in a porcelain or glass cup. If you use a microwave oven, because you have to pour it into the milk frother, it will be absorbed by the milk frother to a certain temperature, and the heating temperature should be slightly higher.

But not above 75 degrees.

2. Milk frothing while brewing coffee, the skill of frothing milk is to pad a towel under the milk froor, press the lid with your left hand, hold the ball with your right hand, and twitch quickly up and down, the range should be small and fast at the beginning. When the feel is heavier, you can stop the twitching, and then put the whole milk frother a few times, so that the milk in the milk foam will be thrown to the bottom of the cup, the towel can play a cushioning role, and finally take off the strainer, and also use a coffee spoon to scrape off a little bubble on the upper layer, which is the perfect milk foam.

Two. The method of hand-holding an electric bubbler.

1. Prepare the milk (also whole milk) and heat the milk to 60 degrees to 70 degrees.

2. Turn on the switch of the hand-held electric frother, and put the mixing head into the milk and stir continuously. After stirring a few times, you can eliminate some coarse bubbles.

Three. How to froth milk in a coffee machine.

1. Don't put the steam pipe into the milk first, because there may be some condensed water vapor in the steam pipe, so before preparing to froth the milk, you need to put it first to drain the excess water in the tube.

2. Beginners can insert the thermometer into the container, then insert the steam pipe diagonally into the milk, and then turn on the steam switch. This thermometer is also used to control the temperature of the milk when heating the milk in the latter two methods, and it is also a tool that beginners should prepare.

3. The steam pipe is inserted into the milk pot at an angle, and the general recommended angle is that the steam pipe is at an angle of 60 degrees to the horizontal surface of the milk.

4. Slowly adjust the position of the steam nozzle to a little distance from the surface of the milk, but never higher than the liquid level, otherwise the milk will splash everywhere. When the position is correct, a smooth "hissing" sound is heard, and the milk level will start to rotate, and if the vapor pipe is not scaled in the right position, it will be loud or almost silent, and the milk level may be foaming continuously.

5. When the milk foam has been dense, bury the steam pipe a little deeper, so that the steam can continue to heat the milk. When the temperature reaches 60 degrees Celsius and 65 degrees Celsius, and your hands feel slightly hot, you can turn off the steam switch. Foaming for too long will cause the milk to curdle and change its taste.

The milk should not be too thick, as it will not mix well with the coffee. The milk should look like you're pouring yogurt.

6. Wipe the milk attached to the steam pipe with a damp rag, and at the same time put another steam, and spray out the residual milk in the steam pipe with the steam to avoid blocking the steam pipe after the milk dries.

1.Pour Mengniu milk into the milk froth kettle, do not exceed 1 2 of the capacity of the milk froth pot, otherwise the milk will overflow due to expansion when making milk froth.

2.Heat the milk to about 60 and not more than 70, otherwise the protein structure in the milk will be destroyed. Note!

The lid and strainer should not be heated directly. (If you make ice milk foam, cool the milk to less than 5, and of course, don't over-ice it and let the milk freeze.) ）

3.Close the lid with the strainer, quickly twitch the strainer, and press the air into the milk, you don't need to press it to the end when twitching, because it is to pump the air into the milk, so you only need to act on the surface of the milk; You don't need to do too many times, just gently pump about 30 times.

4.Remove the lid and strainer and use a spoon to scrape off the coarse milk foam on the surface, leaving a dense hot (ice) milk foam.